• 6servings
  • 156calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, E, P
MineralsFluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion, thinly sliced

  2. 1 tablespoon olive oil

  3. 2 teaspoons dried oregano leaves

  4. 1 clove garlic, minced

  5. 1/2 teaspoon ground cumin

  6. 2 cans (about 14-1/2 ounces each) chicken broth

  7. 1 package (10 ounces) frozen corn

  8. 1 to 2 cans (4 ounces each) chopped green chilies, undrained

  9. 1 can (2-1/4 ounces) sliced ripe olives, drained

  10. 3/4 pound boneless skinless chicken breasts

  11. Chopped fresh cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. Combine onion, oil, oregano, garlic and cumin in Dutch oven. Cover and cook over medium heat about 6 minutes or until onion is tender, stirring occasionally.

  2. Stir broth, corn, chilies and olives into onion mixture. Cover and bring to a boil over high heat.

  3. While soup is cooking, cut chicken into thin strips. Add to soup. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until chicken is no longer pink. Garnish with cilantro, if desired.


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