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Ingredients
- 2 tbl. olive oil
- 8 oz. cubed chicken breast
- 1/4 c. chopped onion
- 2 garlic cloves, chopped
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1/8 tsp. red pepper
- 2 c. chicken broth
- 1 small can corn
- 1 can black beans, rinsed
- 1 14 oz. can Mexican stewed tomatoes
- 3 6" tortillas (or use chips instead)
- 2 tbl. chopped fresh cilantro
Details
Servings 4
Preparation
Step 1
Heat oven to 450. Heat oil in Dutch oven. Cook chicken until opaque. Stir in onions, garlic, cumin, salt, chili powder and red pepper. Cook 2 minutes. Stir in broth, corn, beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Cut tortillas into narrow strips. Spread in a single layer on a baking sheet. Bake until crisp and lightly browned.
Stir cilantro into the soup. Ladle soup into bowls and top with tortilla strips or chips.
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