Ingredients
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 3 cups chicken broth
- 3 fresh tomatoes diced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 1/2 pounds skinless, boneless chicken breast meat - shredded in food processor
- 1 1/2 cup organic corn
- 1/4 cup cold water
- 1/4 cup shredded Mexican cheese blend
- 1 tablespoon minced fresh cilantro
- organic blue corn tortilla chips
- 1 tblsn olive oil
Directions
- In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
- Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
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