The broth must be very hot so that it heats up the ingredients in the bowl. This recipe is not really spicy, so if you prefer more bite then add more chili powder or use a hotter powder. This recipe can be easily doubled.
- Ready Time :
0 min
Servings
Ingredients
3 TBS. vegetable or olive oil
- 1/2 small onion, finely chopped
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- 4 cups lower-salt chicken broth
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- 2 small boneless, skinless chicken breast halves, cut diagonally into 1/2-inch slice
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- 1/2 cup corn kernels (canned or frozen is great)
- 1/2 cup canned black beans, rinsed and drained
- 3/4 cup diced fresh tomato
- 3/4 cup coarsely broken tortilla chips
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- cilantro , and lime wedges for serving
Directions
Heat the oil in a large pot over medium heat
Add the onion, and cook, stirring, until softened but not browned
Stir in the chili powder, tomato paste and cook for 30 seconds
Pour in the broth, add the cilantro stems and bring to a boil
Boil, uncovered, until the broth has reduced to 3 cups, about 10 minutes
Season the chicken breatss lightly with salt,
Add to the broth and cook for 2 minutes, or until chicken is just cooked through
Discard the cilantro springs
Divide the corn, black beans, tomato and tortilla chips between two large soup or
pasta bowls.
Pour the piping hot broth over the ingredients in the bowls and serve
Let each diner add avocado heese, sour cream, chopped cilantro and lime juice