| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
*new-acq, Soup, Lowfat, Mcrecipe |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 8 |
oz |
Chicken breast fillet; cut into 1/2-inch chunks |
| 1/4 |
c |
Finely diced onion |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/8 |
ts |
Ground red pepper |
| 14 1/2 |
oz |
Chicken broth |
| 15 1/4 |
oz |
Corn kernels; undrained |
| 15 |
oz |
Black beans; rinsed and drained |
| 14 1/2 |
oz |
Mexican-style stewed tomatoes |
| 3 |
|
6-inch corn tortillas |
| 2 |
tb |
Chopped cilantro |
| 6 |
tb |
Plain lowfat yogurt |
INSTRUCTIONS
CANNED VEGETABLES
SERVE
Cut the skinless boneless chicken breast halves into bite-sized pieces
(1/2-inch).
Heat oil in a heavy Dutch oven over medium heat. Add chicken, and cook 3 to
4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt chili powder and red pepper. Cook 1 to 2
minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, corn, black beans and stewed tomatoes. Increase heat to high
and bring to a boil Reduce heat, cover and simmer 15 minutes.
Meanwhile, heat oven to 450F. Halve the tortillas. Arrange in a stack and
cut into 1/2-inch thick strips. Spread tortilla strips in a single layer on
a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly
browned.
Stir cilantro into soup, and ladle soup into bowls.
Top servings with tortilla strip and a tablespoon of yogurt.
Makes 6 servings.
>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited
by Pat Hanneman (Kitpath) MC Per Serving: 468 cals, 8.2 g fat (15% cff)
Notes: (AP) "This soup can be assembled at short notice for a bunch of
hungry people. Recipe won first prize in a magazine contest for recipes
that can be made in 20 minutes or less, using both fresh and canned
ingredients."
Recipe by: Gogi Dallis, Flagstaff, Ariz.
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 18,
1998
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