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Ingredients
- 1 1/4 lb boneless skinless chicken breasts
- 4 cups water
- 1 medium onion - chopped
- 2 celery ribs - chopped
- 4 garlic cloves - minced
- 1 tbs canola oil
- 1 can (14-1/2oz) Mexican diced tomatoes
- 1 can (14-1/2oz) diced tomatoes
- 1 can (8oz) tomato sauce
- 1 cup medium salsa
- 2 medium carrots - sliced
- 1 cup frozen white corn
- 1 can (4oz) chopped green chilies
- 3 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried basil
- Shredded cheddar and tortilla chips
Preparation
Step 1
Place chicken in a dutch oven or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2 in cubes. Return to cooking liquid.
In a large skillet, saute onion, celery and garlic in oil until tender; add to the dutch oven. Stir in the tomatoes, tomato sauce, salsa, carrots, corn, chillies, cumin, chili powder and basil. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Garnish with cheese and tortilla chips.