This is a spicy soup . It doesn't take long to make but tastes as if it simmered all day and is a great way to use up the last tortilla chips in the bag.
1/2 ............pound boneless chicken breasts , cut into 1-inch cubes
2...............cans (14-1/2 ounces each) reduced-sodium chicken broth , divided
2 ..............frozen corn
1 .............can (15 ounces) black beans , rinsed and drained
1.............can diced tomatoes and green chilies , un-drained
1.............jalapeno pepper , seeded and chopped
2 ............tablespoons minced fresh cilantro
3.............teaspoons chili powder
1/2.........teaspoon ground cumin
1............tablespoon cornstarch
18 .........tortilla chips
Shredded reduced-fat Mexican cheese blend , **optional**
1. Place a large non-stick saucepan coated with cooking spray over medium heat . Add chicken ; cook and stir 5 to 8 minutes or until no longer pink . Reserve 2 tablespoons broth ; add remaining broth to pan . Stir in corn, beans , tomatoes , jalapeno , cilantro , chili powder and cumin . Bring to a boil . Reduce heat ; simmer uncovered , 25 minutes.
2 . Mix cornstarch and reserved broth until smooth ; gradually stir into soup . Bring to a boil ; stir and cook 5 minutes or until thickened . Top servings with crushed chips and if desired , cheese .
Heart Healthy
