Southwest chicken soup (dallis)

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
8 ounces Chicken breast fillet; cut into 1/2-inch chunks
¼ cup Finely diced onion
2 Garlic cloves; minced
1 teaspoon Cumin
½ teaspoon Salt
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

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