Side Pannel
Southwest Chicken Soup (Dallis)
Southwest Chicken Soup (Dallis)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Low Fat
Ingredients List
- 2 tb Olive oil
- 8 oz Chicken breast fillet; cut
- -into 1/2-inch chunks
- 1/4 c Finely diced onion
- 2 Garlic cloves; minced
- 1 ts Cumin
- 1/2 ts Salt
- 1/2 ts Chili powder
- 1/8 ts Ground red pepper
Directions
CANNED VEGETABLES
14 1/2 oz Chicken broth
15 1/4 oz Corn kernels; undrained
15 oz Black beans; rinsed and
-drained
14 1/2 oz Mexican-style stewed
-tomatoes
SERVE
3 6-inch corn tortillas
2 tb Chopped cilantro
6 tb Plain lowfat yogurt
Cut the skinless boneless chicken breast halves into bite-sized pieces
(1/2-inch).
Heat oil in a heavy Dutch oven over medium heat. Add chicken, and cook 3 to
4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt chili powder and red pepper. Cook 1 to 2
minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, corn, black beans and stewed tomatoes. Increase heat to high
and bring to a boil Reduce heat, cover and simmer 15 minutes.
Meanwhile, heat oven to 450F. Halve the tortillas. Arrange in a stack and
cut into 1/2-inch thick strips. Spread tortilla strips in a single layer on
a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly
browned.
Stir cilantro into soup, and ladle soup into bowls.
Top servings with tortilla strip and a tablespoon of yogurt.
Makes 6 servings.
>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited
by Pat Hanneman (Kitpath) MC Per Serving: 468 cals, 8.2 g fat (15% cff)
Notes: (AP) "This soup can be assembled at short notice for a bunch of
hungry people. Recipe won first prize in a magazine contest for recipes
that can be made in 20 minutes or less, using both fresh and canned
ingredients."
14 1/2 oz Chicken broth
15 1/4 oz Corn kernels; undrained
15 oz Black beans; rinsed and
-drained
14 1/2 oz Mexican-style stewed
-tomatoes
SERVE
3 6-inch corn tortillas
2 tb Chopped cilantro
6 tb Plain lowfat yogurt
Cut the skinless boneless chicken breast halves into bite-sized pieces
(1/2-inch).
Heat oil in a heavy Dutch oven over medium heat. Add chicken, and cook 3 to
4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt chili powder and red pepper. Cook 1 to 2
minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, corn, black beans and stewed tomatoes. Increase heat to high
and bring to a boil Reduce heat, cover and simmer 15 minutes.
Meanwhile, heat oven to 450F. Halve the tortillas. Arrange in a stack and
cut into 1/2-inch thick strips. Spread tortilla strips in a single layer on
a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly
browned.
Stir cilantro into soup, and ladle soup into bowls.
Top servings with tortilla strip and a tablespoon of yogurt.
Makes 6 servings.
>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited
by Pat Hanneman (Kitpath) MC Per Serving: 468 cals, 8.2 g fat (15% cff)
Notes: (AP) "This soup can be assembled at short notice for a bunch of
hungry people. Recipe won first prize in a magazine contest for recipes
that can be made in 20 minutes or less, using both fresh and canned
ingredients."
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