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Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 tsp and 1/2 tsp cumin
- 1/4 tsp and 1/2 tsp chili powder
- 28 oz canned, crushed tomatoes
- 1 large diced onion
- 5 minced garlic cloves
- 1 tbsp extra-virgin olive oil
- 2 diced celery ribs
- 2 diced carrots
- 20 halved grape tomatoes
- 1 qt low-sodium chicken broth
- 1/2 cup frozen corn
- 1 lime, cut into wedges
- 1/4 cup dilantro
- 24 crumbled baked tortilla chips
Details
Servings 4
Preparation
Step 1
Cut chicken into small pieces and oat with 1/4 tsp cumin, 1/4 tsp chili powder, salt and pepper to taste, Set aside. Puree crushed tomatoes, onion and half of the garlic. Heat oil in a large pot over medium heat. Add other half of the garlic, celery, carrots, grape tomatoes, cumin, chili powder, salt and pepper and saute for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and boil for 15 minutes. Add corn and chicken; boil until cooked, about 5-7 minutes. Pour soup into bowls, squeeze lime wedge over each. Garnish with cilantro and chips.
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