Mexican Chicken Minestrone

By kylaroy7

Ingredients

• 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 14 ounce cans low-sodium chicken broth
• 1 15 ounce can black beans, rinsed
• 1 cup frozen corn
• 1 cup dried pipette or elbow macaroni
• 1 14 ounce can Mexican-style stewed tomatoes, cut up
• Cilantro sprigs

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from lhj.com

Preparation

Step 1

Directions

1.
In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.

2.
Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.

3.
Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.