Ingredients-
3 Tbsp Olive Oil
6 Corn tortillas ( I used 4) rough chopped
1/2 Onion chopped
3 cloves of garlic, minced ( I used mined garlic from the jar-a spoonful)
4 cups Fat Free Reduced Sodium Chicken Broth
2 1/2 Cups Frozen corn kernels (I used the entire bag about 3 cups)
2 cups Salsa ( I used Target Brand Hot)
1 can reduced sodium Back Beans-rinsed. ( I used TJ Cuban Style BB)
1 can (14 oz) no salt added petite diced tomatoes( I used stewed Mexican tomatoes-the whole can)
1 red bell pepper, finely chopped (I had 1/2 red and 1/2 green)
2 Tbsp ground cumin
2 cups cooked chopped chicken
1 cup fat free half-and half
Directions-
Heat oil in a large pot over medium-high heat. Add tortillas, onion, and garlic. Cook 5 mins or until the onion/garlic are tender.
Add broth, scrapping the bottom of the pan to loosen any brown bits. Add corn, salsa, beans, tomatoes,bell pepper, and cumin. Bring to a boil. Reduce heat to medium to simmer 25-30 mins. ( I simmered about 1 1/2 hours on low covered.) I also added the lime zest of one small lime and the juice for flavor.
Add chicken to the pot and stir. Cook 5-10 mins to heat up the chicken.
Before serving remove pot from heat and add the half-and-half. Stir to combine. Serve each portion topped with sour cream. ( We added a touch of shredded Mexican cheese)
Serves 8
283 calories
9 g fat
5 g fiber
748 mg sodium
This is a must try!
Julie
