mexican chicken minestrone


12   ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1   teaspoon chili powder
2   cloves garlic, minced
1   tablespoon vegetable oil
2  14  ounce cans low-sodium chicken broth
1  15  ounce can black beans, rinsed
1   cup frozen corn
1   cup dried pipette or elbow macaroni
1  14  ounce can Mexican-style stewed tomatoes, cut up 
Cilantro sprigs


1. In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
2. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
3. Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.

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