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Saturday, February 19, 2011

South of the Border Chicken Soup

Sorry no picture, it wasn't really pretty once I remembered to take a picture, but it sure was yummy!

  • 1 tsp. canola oil
  • 1/2 pound boneless, skinless chicken breast
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 4 cups 99% fat free chicken broth
  • 14 1/2 oz. canned diced tomatoes
  • 10 oz. frozen corn kernels
  • 1 can black beans, rinsed
  • 1 cup salsa
  1. Heat the oil in a large saucepan.  Add chicken and cook until browned.  Remove chicken from saucepan and keep warm.
  2. Add the onion and garlic to the pan.  Cook until tender.  Stir in cumin and cook 1 minute.  Add broth, tomatoes corn, beans and salsa; bring to a boil.  Reduce heat and simmer for about 10 minutes.  Return the chicken to the pan and heat through.  Serve with cheese and tortilla chips.
Makes 10 (1 cup) servings