Ingredients

The following ingredients have 4 Servings
  • 2 Boneless Chicken Breasts (Diced)
  • 6 cups Chicken Broth
  • 1/2 Onion (Diced)
  • 2 Stalks Celery (Diced)
  • 2 Carrots (Peeled and Diced)
  • 1 cup Frozen Corn
  • 1 Tbsp Olive Olive
  • 2 tsp Minced Garlic
  • 1 can Diced Tomatoes with Green Chiles (14.5 oz.)
  • 1 Jalapeño Pepper (Seeded and Diced)
  • 2 tsp Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp Fresh Cilantro (Chopped)
  • 1 cup Sour Cream (for Topping)
  • Tortilla Strips (For Topping)

Instruction

  • Heat the olive oil in a large pan over medium heat.  Add in the onion, celery and carrots. Cook, stirring occasionally, until the vegetables are softened and tender (approximately 7-10 minutes).
  • Push the carrots and onions to one side of the pan and then add in the chicken and seasonings (coriander, cumin, salt and pepper).
  • Cook for approximately 4-6 minutes on each side until the chicken is slightly browned.
  • Add in the broth, tomatoes, jalapeño and corn.
  • Bring to a boil, reduce the heat and simmer for approximately 20 minutes.
  • Then stir in the fresh cilantro.
  • Serve topped with the sour cream and tortilla strips.  Enjoy!