Wednesday, February 17, 2010

Southwest Chicken Soup

Pictured healthy (if only the sour cream was really yogurt).

Prep 10 min, cook 25 min
½ lb boneless, skinless chicken breasts cut into ½ inch cubes
¼ c finely chopped onion
2 garlic cloves, minced
2 T olive oil
1 can (15 ¼ oz) whole kernel corn, drained (frozen works too)
1 can (15 oz) black bens, rinsed and drained
1 can (14 ½ oz) chicken broth (or 2 cups water plus 2 chicken bullion cubes)
1 can (10 oz) diced tomatoes and green chilies, undrained
1 t ground cumin
½ t salt
½ t chili powder
1/8 t cayenne pepper
Plain yogurt and minced fresh cilantro (or sour cream)

In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly browned and onion is tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder, and cayenne. Bring to boil. Reduce heat; cover and simmer 10-15 min. Garnish with yogurt and cilantro.

Yield: 4 servings (I would say 6-8).

*This is a tried and true recipe for our house, but I made this tonight in an effort to please the calorie counter.  Instead of frying the chicken, onion, and garlic in oil, I cooked the chicken in the crock pot (then removed the fat) and sauteed the onion and then garlic in chicken broth.  I then put all the ingredients back into the crock pot and let it heat through (I haven't ever tried it with the cayenne pepper).  This reminds me of Taco Soup, only with chicken--even better!
Pictured dressed up, in case someone needs encouragement--not as healthy, but tasty!

No comments:

Post a Comment