2 1/2 teaspoons vegetable oil6 (6 inch) corn tortillas, cut into 1/2 inch strips3 cups chicken broth1/2 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon dried oregano1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can whole kernel corn, drained2 skinless, boneless chicken breast halves, cut into bite size pieces1/2 cup salsa1/2 cup chopped fresh cilantroHeat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips. Amount Per Serving Calories: 257 | Total Fat: 5.5g | Cholesterol: 20mg view all reviews »
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