- 1 Tablespoon Canola Oil
- 2 Anaheim Peppers, Diced
- 1 Poblano Pepper, Diced
- 1 Medium Onion, Diced
- 1 Teaspoon Ground Cumin
- 1 Pound Boneless, Skinless Chicken Breast, Cut Into 1-Inch Pieces
- 4 Cups Chicken Broth
- 1 14-Ounce Can Diced Tomatoes With Green Chiles
- 2 Tablespoons Lime Juice
- 1/2 Cup Shredded Cheddar Cheese
- 1/4 Cup Chopped Fresh Cilantro
- 1/2 Cup Corn Tortilla Chips, Slightly Crushed
- Hot Sauce to Taste
- Heat oil in a large saucepan over medium heat, add peppers and onion and cook, stirring, until the onion begins to soften, around 5 minutes.
- Add cumin and cook, stirring, for 1 minute.
- Add chicken, broth, tomatoes and their juice, bring to a boil, then reduce heat and simmer until the chicken is cooked through, around 15 minutes.
- Remove from the heat and stir in lime juice.
- Serve each portion topped with some of the tortilla chips, cheese, cilantro and hot sauce.
¡Buen Provecho!
This recipe was adapted from one in Eating Well magazine.
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