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Saturday, April 24, 2010


4 Chicken breasts, chopped or shredded
1 tsp. ground cumin
1-2 tsp. minced garlic
1 large onion, chopped
6 cups of chicken broth or 6 cups water and 6 bouillon cubes
1 large jar of chunky salsa
1 can diced tomatoes
1 tsp. chili powder
2 Tbs. lemon juice
1 bag frozen yellow corn
Whole Wheat Tortilla chips
optional: sour cream and cheese
Cook chicken ahead of time in cumin (I like to put my chicken in the slow cooker all day long with the cumin, a little garlic powder, and a can of beer. It shreds nicely by just taking a fork through it). Sautee chopped onion in a little cooking spray 1-2 min. Add in chicken mixture and garlic. Stir till onion, garlic, and chicken are mixed together. Add in water and bouillon cubes till cubes have melted, and soup has come to a boil. Add in chili powder, lemon juice, salsa, diced tomatoes, and corn, and bring soup back to a boil. Simmer for 10-20 min.
Serve with crushed up whole wheat tortilla chips.
Sour cream and cheese are optional. It's great with or without it. The leftovers are WONDERFUL!
Makes 8 1.5-2 cup servings.

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