Ingredients:
4 tsp olive oil, divided
4-5 boneless, skinless chicken breasts
2-3 small onions, sliced
1/2 cup chopped celery (optional)
3 garlic cloves, chopped
2 cups water
14.5 oz chicken broth
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
28oz can diced tomatoes
4 (6") cor tortillas cut into triangles
5 tablespoons sour cream
Directions:
Over medium heat, add some oil and chicken and cook until browned. Remove from pan, allow to cool slightly and cut into chunks. Add remaining oil, onion, and celery to pan and saute about 5 minutes. Add garlic, saute 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and remaining ingredients. Bring to boil and simmer for 45 minutes. Stir in tortillas and top with sour cream.
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