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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 dried chipotle chiles or 1/2 teaspoon canned chipotle chile puree |
1 cup tomato, chopped (or one can chopped tomatoes undrained) |
1/2 lb chicken breast, cut in 3/4 |
5 cups chicken broth |
1 tablespoon chili powder |
1/4 cup cilantro, chopped |
1/2 bunch cilantro, tied with string |
1 cup corn (fresh if possible, otherwise frozen) |
2 cloves garlic, minced |
1/4 cup lime juice |
1 onion, chopped |
to taste sour cream, garnish |
to taste tortilla chip strips, baked |
Directions:
1. Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes.
2. Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro.
3. Add corn and cook 2-3 minutes.
4. Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).
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