Submitted by Melissa Nobbs
Ingredients:
2 TBSP oil8 oz. Chicken breast chopped
½ cup diced onion
2 cloves garlic minced
1 tsp. cumin
½ tsp. salt
½ tsp. chili powder (optional)
1/8 tsp. ground red pepper
1 can chicken broth
1 can corn (undrained)
1 can black beans (mixed & drained)
1 can Mexican style stewed tomatoes
Corn tortillas (cut into ¼ inch strips)
Cilantro, sour cream, olives, any other toppings
Directions:
Heat oven to 450. Heat oil in pot. Add chicken. Cook 3-4 minutes stirring often. Stir in onion, garlic and seasonings. Stir in broth, corn, beans and tomatoes. Increase heat to high. Bring to a boil. Cover and reduce to simmer 15 minutes. Meanwhile, bake tortilla strips on un-greased baking sheet for 5 minutes at 450 (turn once). Stir cilantro into soup. Put tortilla strips into soup. Top with sour cream, olives, jalapeños, cheese, etc.
No comments:
Post a Comment