Southwest Chicken Soup

By merehodge

Ingredients

• 2 tablespoons olive oil
• 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes.
• 1/4 cup finely diced onion
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground red pepper
• 1 14 1/2-ounce can chicken broth
• 1 14 1/2-ounce can corn kernels, undrained
• 1 15-ounce can black beans, rinsed and drained
• 1 14 1/2-ounce can Mexican-style stewed tomatoes
• 3 6-inch corn tortillas, stacked/cut in 1/2-inch strips
• 2 tablespoons chopped cilantro leaves
• 6 tablespoons plain low-fat yogurt

Preparation

Step 1

Preheat oven 450º. Heat oil in Dutch Oven over med. heat and add chicken. Cook, stirring, for 3 to 4 min., until chicken is opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 min., stirring, until spices are fragrant. Stir in broth, undrained corn, balck beans & tomatoes. Increase heat to high & bring to a boil. Reduce heat to low, cover and simmer 15 min. Spread tortilla strips on cookie sheet & bake until golden & crisp, 9 to 12 min., check often.
When ready to serve, stir cilantro into soup & ladle into bowls. Top each bowl with sprinkling of tortilla strips & a tablespoon of Yogurt.