Ingredients:
1 boneless, skinless chicken breast
6 cups of chicken broth (low sodium)
1 can of Rotel (petite diced tomatoes with jalepenos or habaneros)
1 medium potato, diced
1 yellow onion, diced
2 minced cloves of garlic
2 tbsp. olive oil
1 tsp. cumin
1/2-1 tbsp. salt
black pepper
juice of 1 lime or lemon
1 cup frozen corn
1 cup frozen corn
Topping suggestions:
chopped cilantro
cheddar-jack cheese
sour cream
avocado
fried tortilla strips or chips
Assembly:
Heat oil in a large pot and saute onions and potatoes for about 3-5 minutes. Add garlic and stir 1 minute. Add chicken broth and Rotel and bring to a boil. Add chicken breast, reduce heat to medium and cook 15-20 minutes until chicken is cooked through. Remove chicken breast and cool. Shred chicken breast with forks and return to pot. Add lime juice, cumin, salt and pepper and stir. Simmer for 15 minutes. Add frozen corn and cook an additional 5-10 minutes. Spoon into bowls and top with any of the toppings suggested above.
No comments:
Post a Comment