| Cuisine: Mexican | Type: Soup | Serves: 2 |
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Source:
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 tsp. olive oil 1/4 cup chopped onion 1 boneless chicken breast 3/4 tsp. ground cumin 1/2 tbs. dried oregano 1/2 tbs. minced garlic Dash hot pepper sauce 1/2 (15 oz.) can black beans 1/2 (16 oz.) can chicken stock 1/2 (4.5 oz.) can chopped green chiles, drained 2 tbs. low-fat or fat-free sour cream 1 tbs. fresh cilantro, chopped fine (for garnish, optional) Salt and pepper, to taste |
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Instructions:
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1. Dice chicken into bite-size pieces. Season with salt and pepper and toss with cumin and oregano. Heat olive oil in a medium pot over medium-high heat; add chopped onion and garlic and sauté 5 minutes. Add chicken and stir while continuing to cook. Add chiles, hot sauce, black beans, and chicken stock. Bring to a boil, cover, reduce heat, and simmer 20 minutes. Adjust seasonings to taste and serve. Top each serving with a tablespoon of sour cream and a sprinkling of cilantro. This dish makes excellent leftovers. |
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Related recipes:
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None |
2005-05-01