Made this yesterday and it was fantastic! Really easy to throw together too. Enjoy!
1 tbs vegetable or olive oil
1/2 small onion, finely chopped
1 tbs chili powder
1 tbs tomato paste
4 cups lower-salt chicken broth
Six 2 inch stems fresh cilantro
2 small boneless, skinless chicken breast halves, cut diagonally into 1/2 inch slices.
Kosher salt
1/2 cup corn kernels (frozen or canned)
1/2 cup canned black beans, rinsed and drained
diced fresh tomato
diced avocado
broken tortilla chips
Queso fresco or feta cheese
sour cream
lime wedges
heat the oil in a large pot over medium heat, add the onion, stir and let cook 3 minutes until softened. Stir in the chili powder and tomato paste and cook for 30 seconds.
Pour in the broth, add the cilantro stems and bring to a boil.Boil until broth is reduced to 3 cups, about 10 minutes.
Lightly season the chicken breasts with salt, add to the broth, cook for 2 minutes or until chicken is just cooked through. Discard the cilantro stems.
Divide Corn, beans, tomato and tortilla chips between two large soup or pasta bowls, and pour the piping hot broth over the ingredients and serve immediately. Let each diner add their own avocado, sour cream, cheese, and lime juice at the table.
This comes out pretty mild, so if you want it hotter, add more chili powder, or add a stronger powder.
Recipe compliments of www.finecooking.com
1 tbs vegetable or olive oil
1/2 small onion, finely chopped
1 tbs chili powder
1 tbs tomato paste
4 cups lower-salt chicken broth
Six 2 inch stems fresh cilantro
2 small boneless, skinless chicken breast halves, cut diagonally into 1/2 inch slices.
Kosher salt
1/2 cup corn kernels (frozen or canned)
1/2 cup canned black beans, rinsed and drained
diced fresh tomato
diced avocado
broken tortilla chips
Queso fresco or feta cheese
sour cream
lime wedges
heat the oil in a large pot over medium heat, add the onion, stir and let cook 3 minutes until softened. Stir in the chili powder and tomato paste and cook for 30 seconds.
Pour in the broth, add the cilantro stems and bring to a boil.Boil until broth is reduced to 3 cups, about 10 minutes.
Lightly season the chicken breasts with salt, add to the broth, cook for 2 minutes or until chicken is just cooked through. Discard the cilantro stems.
Divide Corn, beans, tomato and tortilla chips between two large soup or pasta bowls, and pour the piping hot broth over the ingredients and serve immediately. Let each diner add their own avocado, sour cream, cheese, and lime juice at the table.
This comes out pretty mild, so if you want it hotter, add more chili powder, or add a stronger powder.
Recipe compliments of www.finecooking.com
