Photo Credit: Johnny Autry
Hands-on time: 9 min. Total time: 20 min.
1 ½ tablespoon extra virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 ½ teaspoons crushed red pepper
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
3 cups shredded skinless, boneless chicken breast
2 cups frozen whole-kernel corn
4 cups lower-sodium chicken broth
2 large tomatoes,chopped
1 (15-ounces) can unsalted black beans,
rinsed and rained
¼ cup chopped fresh cilantro
3 ounces queso fresco, crumbled
8 lime wedges
- Heat a Dutch oven over medium-high heat.
- Add oil,onion, and next 3 ingredients (through jalapeno); saute 3 minutes.
- Add chili powder and next 4 ingredients (through black pepper); saute 30 seconds.
- Add chicken and next 4 ingredients (through beans); bring to a boil.
- Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and cheese. Serve with lime wedges.
Serves 8 (serving size: 1 cup)
CALORIES 186; FAT 5.4g; PROTEIN 17.9g; CARB 18.4g; FIBER 3.9g; SODIUM 571g.
Recipe adapted from Cooking Light magazine