Southwestern Chicken Chili Soup

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