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gila Chicken Soup 2 Tablespoons Olive Oil
8 Ounces Skinned And Boned Chicken
Breast Halves, 1/2-inch Chunks
1/4 Cup Finely Diced Onion
2 Garlic Cloves, Minced
1 Teaspoon Ground Cumin
1/2 Teaspoon Chili Powder
1/8 Teaspoon Ground Red Pepper
1 (14 1/2 Ounce) Can Chicken Broth
1 Can Black Beans, Drained And Rinsed
1 Can Mexican-style Stewed Tomatoes
3 (6-inch) Corn Tortillas, Halved
And Cut Into 1/2-inch Wide Strips
2 Tablespoons Chopped Cilantro
6 Tablespoons Plain Low-fat Yogurt preheat Oven To 450 Degrees F. heat Oil In A Heavy Dutch Oven Over Medium Heat. Add Chicken, And Cook For 3 To 4 Minutes, Stirring Frequently, Until Opaque. Stir In Onion, Garlic, Cumin, Salt, Chili Powder And Red Pepper. Cook For 1 To 2 Minutes, Stirring Frequently, Until Garlic And Spices Are Fragrant. Stir In Broth, Undrained Corn, Drained Black Beans And Stewed Tomatoes. Increase Heat To High And Bring To A Boil. Reduce Heat, Cover And Simmer For 15 Minutes. meanwhile, Spread Tortilla Strips In A Single Layer On A Baking Sheet. Bake For 5 Minutes, Stirring Once, Until Crisp And Lightly Browned. Stir Cilantro Into Soup And Ladle Soup Into Bowls. Top Servings With Tortilla Strips And A Tablespoon Of Yogurt. makes 6 Servings. |
