Southwestern Recipes
Gila Chicken Soup
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
Instructions
- Heat 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.
Yield: 6 servings