Canadian Living Chicken Tortilla Souppoultry 1 3 boned and skinned chicken : breasts 1 4 corn tortillas 2 TB vegetable oil 2 cloves garlic -- minced 1 onion -- chopped 1 ts ground cumin 1/4 ts chili powder 1 ea red and green bell peppers : see directions 4 plum tomatoes -- chopped 4 c chicken stock 1 c corn kernels 1/4 c fresh coriander -- chopped Cut chicken breasts into diagonal strips; set aside. Cut tortillas into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over medium-high heat; cook tortilla strips, stirring, for about 2 minutes until crisp. Remove strips to papers towels to drain. Add remaining oil, garlic, onion, cumin and chilli powder to pan; cook over medium heat, stirring occasionally for 3 minutes or until softened. Add chicken and red and yellow (or green) bell peppers and cook until chicken is golden, about 5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade into bowls and top with tortilla strips and coriander. Serves 6 248 calories and 7.8 grams fat, according to MasterCook. Recipe By : Canadian Living 20th Anniversary Cookbook From: Mary Ash |
