Recipe - Southwest Chicken Soup (Dallis)

2 tablespoon Olive oil
8 ounce Chicken breast fillet; cut
into 1/2inch chunks
One fourth cup Finely minced onion
2 Garlic cloves; minced
1 teaspoon Cumin
One half teaspoon Salt
One half teaspoon Chili powder
1/8 teaspoon Ground red pepper

CANNED VEGETABLES
14 One half ounce Chicken broth
15 One fourth ounce Corn kernels; undrained
15 ounce Black beans; rinsed and
drained
14 One half ounce Mexicanstyle stewed
tomatoes

SERVE
3 6inch corn tortillas
2 tablespoon Chopped cilantro
6 tablespoon Plain lowfat yogurt

Cut the skinless boneless chicken breast halves into bitesized pieces
(1/2inch).

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 1/2inch 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 PressEnterprise, Food for 18mar98. 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 18,
1998