Yield: 6 Servings
|2 tablespoons||Olive oil|
|8 ounces||Chicken breast fillet; cut into 1/2-inch chunks|
|¼ cup||Finely diced onion|
|2||Garlic cloves; minced|
|½ teaspoon||Chili powder|
|⅛ teaspoon||Ground red pepper|
|14½ ounce||Chicken broth|
|15¼ ounce||Corn kernels; undrained|
|15 ounces||Black beans; rinsed and drained|
|14½ ounce||Mexican-style stewed tomatoes|
|3||6-inch corn tortillas|
|2 tablespoons||Chopped cilantro|
|6 tablespoons||Plain lowfat yogurt|
Cut the skinless boneless chicken breast halves into bite-sized pieces (½-inch).
Heat oil in a heavy Dutch oven over medium heat. Add chicken, and cook 3 to 4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil Reduce heat, cover and simmer 15 minutes.
Meanwhile, heat oven to 450F. Halve the tortillas. Arrange in a stack and cut into ½-inch thick strips. Spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned.
Stir cilantro into soup, and ladle soup into bowls.
Top servings with tortilla strip and a tablespoon of yogurt.
Makes 6 servings.
>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman (Kitpath) MC Per Serving: 468 cals, 8⅕ g fat (15% cff) Notes: (AP) "This soup can be assembled at short notice for a bunch of hungry people. Recipe won first prize in a magazine contest for recipes that can be made in 20 minutes or less, using both fresh and canned ingredients."
Recipe by: Gogi Dallis, Flagstaff, Ariz.
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 18, 1998