2 skinless, boneless chicken breast halves (about 2/3 pounds total)
1/2t olive oil
1c. frozen chopped onions (or fresh)
1Tb Fresh or bottle lime juice
1/2t minced garlic
1/2t. chili powder
1/4t. ground cumin
2 cans (14 1/2 oz each) fat free Chicken broth
1c. bottled salsa
1c. frozen corn
4 oz tortilla chips (for 2 1/2 crushed)
1/4c.shredded Monterrey Jack Cheese
Heat oil on low in a 4 1/2 quart dutch oven or soup pot. Cut the chicken into bite-size chunks,adding them to the pot as you cut. Raise the heat to high and cook for 2 minutes, stirring occasionally
Add the onions, lime juice, garlic, chili powder and cumin. Cook for 2 minutes
Add the broth, salsa and corn. Stir to mix cover the pot and bring the broth to a boil. Reduce the heat to med-high and continue to boil 8 to 10 minutes to develop the flavor
Meanwhile crush the tortilla chips slightly. Place the crushed chips into 6 soup bowls. Ladle the soup into the bowls. Sprinkle each portion with cheese and serve
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment