This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. —Emily Fast of Leavenworth, Kansas
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon canola oil
- 1 tablespoon chopped onion
- 1 jalapeno pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 cups fresh corn or frozen corn
- 1 can (15-1/2 ounces) black beans, rinsed and drained
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon pepper
- 1/2 cup minced fresh cilantro
- 16 baked tortilla chip scoops, crumbled
- 1/2 cup shredded reduced-fat cheddar cheese
- In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer.
- Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 servings (2 quarts).
Originally published as Southwestern Chicken Black Bean Soup in Light & Tasty October/November 2004, p37
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