South-of-the-Border Chicken Soup
Ingredients
- 1 tsp canola oil
- 1/2 pound(s) uncooked boneless, skinless chicken breast, cut into thin strips
- 1 medium onion(s), chopped
- 3 clove(s) (medium) garlic clove(s), minced
- 2 tsp Durkee Ground Cumin Seed, or other brand
- 4 cup(s) reduced-sodium chicken broth
- 14 1/2 oz canned diced tomatoes
- 10 oz frozen corn kernels
- 1 cup(s) salsa
- 1/4 cup(s) cilantro, fresh, chopped
- 1/4 cup(s) low-fat shredded cheddar cheese
- 12 chip(s) tortilla chips, baked, crushed (about 1⁄2 cup)
Details
Servings 4
Preparation time 12mins
Cooking time 42mins
Adapted from weightwatchers.com
Preparation
Step 1
Heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside.
Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute. Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro. Serve the soup with the cheese and tortilla chips. Yields 2 1/2 cups per serving.
Review this recipe