| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Poultry, Soups and s |
6 |
Servings |
INGREDIENTS
| 3 |
|
Boned and skinned chicken breasts |
| 4 |
|
Corn tortillas |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Onion; chopped |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Chili powder |
| 1 |
|
Red and green bell peppers; see directions |
| 4 |
|
Plum tomatoes; chopped |
| 4 |
c |
Chicken stock |
| 1 |
c |
Corn kernels |
| 1/4 |
c |
Fresh coriander; chopped |
INSTRUCTIONS
Cut chicken breasts into diagonal strips; set aside. Cut tortillas into
1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over
medium-high heat; cook tortilla strips, stirring, for about 2 minutes
until crisp. Remove strips to papers towels to drain. Add remaining oil,
garlic, onion, cumin and chilli powder to pan; cook over medium heat,
stirring occasionally for 3 minutes or until softened. Add chicken and red
and yellow (or green) bell peppers and cook until chicken is golden, about
5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and
simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade
into bowls and top with tortilla strips and coriander.
Serves 6
248 calories and 7.8 grams fat, according to MasterCook.
Recipe By : Canadian Living 20th Anniversary Cookbook
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 00:10:03 -0800
From: Mary Ash <smile@ridgecrest.ca.us>
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