Southwest Chicken Soup Recipe
Tried it? Rate this Recipe:
|
 This recipe for Southwest Chicken Soup, by Linda, is from The Hoemann Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
|
Contributor: |
Contributor: Linda
Added: Sunday, December 14, 2008
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 tbsp. olive oil
8 oz. skinned, boned chicken breast halves, cut into 1/2 inch chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
1 (14.5oz) can chicken broth
1 (15.25oz) can corn kernels, undrained
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can Mexican style stewed tomatoes, undrained
3 (6-inch) corn tortillas, halved, stacked and cut into 1/2 inch thick strips
2 tbsp. chopped cilantro
6 tbsp. plain yogurt
|
|
Directions: |
Directions:Heat oil in heavy Dutch over medium heat. Add chicken; cooke three or four minutes, stirring frequently or until mean is opaque.
Stir onion, garlic, cumin, salf, chili powder, and cayenne. Cook one or two minutes, stirring frequently or until garlic and spices are fragrant. Stir in chicken broth, corn with it's liquid, black beans, and tomatoes with their liquid.
Increase heat to high, bring mixture to a boil. Reduce heat; cover adn simmer 15 minutes.
Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake in a preheated 450º oven for 5 minutes, stirring once or until crisp and lightly browned.
Stir cilantro into soup. Ladle soup into serving bowls. Top each serving with some tortilla strips and tablesppon of yogurt (I use sour cream). |
|
Number Of
Servings: |
Number Of
Servings:6 |
|
