MEXICAN CHICKEN MINESTRONE
12 oz skinless boneless chicken breast halves, cut into bite size pieces
1 tsp chili powder
2 cloves garlic, minced
1 tbs vegetable oil
2 (14 oz) cans low sodium chicken broth
15 oz can black beans, rinsed
1 cup frozen corn
1 cup elbow macaroni
14 oz can Mexican style stewed tomatoes, cut up
In a bowl, toss chicken with chili powder. In a pot or Dutch oven, cook garlic in hot oil 15 seconds and add chicken. Cook 3 min.
Add broth, 1 1/2 cups water, beans and corn. Bring to a boil. Stir in pasta.
Reduce heat and simmer, covered, until pasta is tender.
Stir in tomatoes, heat through.
Top each serving with cilantro sprigs, then serve.
MAKES 6 SERVINGS OF SOUP..
Recipe source: Frugal Friends in the Kitchen yahoo group, submitted by Russie.
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