Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 boneless, skinless chicken breast halves, cut into chunks

  3. 1/4 cup finely diced onion

  4. 2 cloves garlic, minced

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon chili powder

  8. 1/8 teaspoon cayenne pepper

  9. 1 (15-ounce) can black beans, rinsed and drained

  10. 1 (14 1/2-ounce) can chicken broth

  11. 1 (14 1/2-ounce) can Mexican-style stewed tomatoes

  12. 3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips

  13. 2 tablespoons chopped fresh cilantro

  14. 6 tablespoons plain low-fat yogurt

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F (230°C).

  2. In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.

  3. Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.

  4. Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.

  5. Meanwhile, 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.

  6. Top servings with tortilla strips and a tablespoon of yogurt.


Send feedback