Thursday, May 10, 2012

Southwestern Chicken Chili Soup

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Ingredients
  • 2 boneless skinless chicken breast halves, cut into 1/4 inch wide strips
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp oil
  • 1 Tbsp butter, unsalted
  • 4 cloves garlic, coarsely chopped
  • 2 Tbsp balsamic vinegar
  • 1 can diced tomatoes and green chiles
  • 1 can corn kernals, drained
  • 1 can light red kidney beans, rinsed and drained
  • 4 cups chicken broth
  • 1/4 cup cilantro, chopped
  • 1 Tbsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp roasted cumin
  • 1/4 tsp dried lemon peel
Instructions
  1. Preheat a large stock pot over medium high heat.
  2. Season chicken with salt and pepper.
  3. Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate.  
  4. Add the garlict to the pot and saute for 2 minutes, stirring occasionally.
  5. Deglaze the pot with balsamic vinegar.
  6. Return chicken and any juices to the pot.
  7. Add remaining ingredients, bring to a simmer and cook for 30 minutes.
Notes
  • Avoid crowding the pot when browning chicken. If you can get all the chicken in with one layer, do it in two batches.
  • Garnish with crispy fried tortilla strips
http://www.nibblemethis.com/2011/11/southwestern-chicken-chili-soup.html

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