Recipe ingredients
- 2 tablespoons olive oil
- 8 ounces skinned and boned chicken breast halves, 1/2-inch chunks
- 1/4 cup finely diced onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground red pepper
- 1 (14 1/2 ounce) can chicken broth
- 1 can black beans, drained and rinsed
- 1 can Mexican-style stewed tomatoes
- 3 (6-inch) corn tortillas, halved and cut into 1/2-inch wide strips
- 2 tablespoons chopped cilantro
- 6 tablespoons plain low-fat yogurt
Recipe method
- Preheat oven to 450 degrees F.
- Heat oil in a heavy Dutch oven over medium heat.
- Add chicken, and cook for 3 to 4 minutes, stirring frequently, until opaque.
- Stir in onion, garlic, cumin, salt, chili powder and red pepper.
- Cook for 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
- Stir in broth, undrained corn, drained black beans and stewed tomatoes.
- Increase heat to high and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes.
- Meanwhile, spread tortilla strips in a single layer on a baking sheet.
- Bake for 5 minutes, stirring once, until crisp and lightly browned.
- Stir cilantro into soup and ladle soup into bowls.
- Top servings with tortilla strips and a tablespoon of yogurt.
Other soup recipes:
Gila chicken soup recipe
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