6 Servings 45 min Cook
2 Cup, chopped or diced Chicken Breast
4 Cup, chopped Onions
1 Tbsp Olive Oil
3 Cup cherry tomatoes Cherry Tomatoes
1/2 Cup Pace Diced Green Chilies
1 1/2 Tbsp Garlic
1/2 Tsp, ground Cumin
2 Tortilla Tortillas
1 Tsp Olive Oil
1 Tbsp Garlic
1 Tbsp Paprika
1 1/2 Tsp Chili Powder
1 1/2 Tsp, ground Cumin
1/4 Tsp Crushed Red Pepper Flakes
1/4 Tsp Salt
1 Dash Pepper
5 Cup Chicken Broth
1 Can Canned Black Beans
1 Can (12 oz) yields Corn
Spray a pan with non-stick spray.
Add chopped chicken and cooked for 8-12 minutes, or until cooked through and no longer pink.
Add the onions to a microwave safe bowl and cook for 3-4 minutes to soften.
In a large nonstick soup pot or pan, heat 1 tablespoon oil.
Add tomatoes, ½ of the cooked onions, chilies, garlic, and ½ teaspoon cumin.
Sauté over medium heat for 10 minutes.
Add 2 cups broth and tortillas; simmer 20 minutes.
Transfer mixture to a blender and purée.
In the same large, nonstick pot, or pan, heat 1 teaspoon oil.
Add the remaining cooked onions, paprika, chili powder, 1½ teaspoon cumin, red pepper flakes, ¼ teaspoon salt and black pepper.
Cook for 2 minutes.
Mix in 3 cups broth, cooked chicken, black beans, corn, and puréed mixture from the blender; simmer 10 minutes.
Ladle 1¾ cups into each bowl.
Recipe inspired by: http://www.