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ground cumin chili powder cider vinegar ground cinnamon vegetable oil chicken breasts onion garlic no-salt zucchini kernel corn peppers salt oregano salt cheese
Viewed: 45 - Published at: 5 years agoIngredients
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 tsp. cider vinegar
- 1/2 tsp. ground cinnamon
- 2 tsp. vegetable oil
- 2 1/4 lb. chicken breasts, skinned, boned and cut into bite size pieces
- 2 1/2 c. slivered onion (about 1 large)
- 4 cloves garlic, minced
- 6 1/2 c. no-salt, low-fat chicken broth
- 4 c. chopped zucchini
- 1 1/2 c. frozen whole kernel corn, thawed
- 1 Tbsp. minced pickled jalapeno peppers
- 3/4 tsp. salt
- 1/4 tsp. dried whole oregano
- 1 (14 oz.) can no salt added whole tomatoes, undrained and coarsely chopped
- 1/2 c. plus 2 Tbsp. (2 1/2 oz.) shredded reduced-fat Monterey Jack cheese
Method
- Combine first 4 ingredients in a small bowl; stir well.
- Heat oil in a large Dutch oven over medium-high heat.
- Add cumin mixture, chicken, onion and garlic; saute 5 minutes.
- Add broth and next 6 ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
- Ladle into soup bowls; top with cheese.
- Yields 15 cups.
