Title: Southwest Chicken Soup (Dallis)
Categories: *new-acq, Soup, Lowfat, Mcrecipe
Yield: 6 Servings

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

-----------------------------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."

Recipe by: Gogi Dallis, Flagstaff, Ariz.

Posted to MC-Recipe Digest by KitPATh on Mar 18,
1998