2 frozen marinated chicken breasts (skinless and boneless), thawed
1 teaspoon olive oil
1 small white onion, cut in 1/4-inch strips (about 1 cup)
1/2 cup peeled diced tomato, canned or fresh
1/2 teaspoon dried oregano
1 quart low-sodium chicken broth
1 teaspoon minced Serrano chilies (1 to 2)
1 zucchini, quartered lengthwise and cut in 1/4-inch pieces (about 1 cup)
1/2 cup corn kernels, frozen or fresh
1 cup refrigerated pre-cooked diced red potatoes
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped cilantro
1/4 cup fresh lime juice
Servings: 4
Heat a cast iron grill pan over medium heat. Grill chicken breasts for about 8 minutes on each side, or until browned and cooked through. When cool enough to handle, tear the chicken into bite-sized pieces. In large soup pot, heat oil, add onion and cook over medium heat for about 5 minutes, or until onion is soft and slightly browned. Add tomato and oregano and cook 1 minute longer; add chicken broth, chilies, zucchini, corn, potatoes, salt and pepper. Bring to a boil; reduce heat and simmer for about 10 minutes, or until vegetables are tender. Add chicken, cilantro and lime juice, bring to a boil and serve at once.
Preparation Time: 10 minutes
Start to finish: 40 minutes
Serving Ideas: *Tip: Pass a bowl of crispy tortilla strips with the soup. To make strips, cut 4 corn tortillas into 3/4-inch strips. Spread in one layer on a baking sheet and bake in 400 degree oven for 10 minutes, or until crisp.
1 teaspoon olive oil
1 small white onion, cut in 1/4-inch strips (about 1 cup)
1/2 cup peeled diced tomato, canned or fresh
1/2 teaspoon dried oregano
1 quart low-sodium chicken broth
1 teaspoon minced Serrano chilies (1 to 2)
1 zucchini, quartered lengthwise and cut in 1/4-inch pieces (about 1 cup)
1/2 cup corn kernels, frozen or fresh
1 cup refrigerated pre-cooked diced red potatoes
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped cilantro
1/4 cup fresh lime juice
Servings: 4
Heat a cast iron grill pan over medium heat. Grill chicken breasts for about 8 minutes on each side, or until browned and cooked through. When cool enough to handle, tear the chicken into bite-sized pieces. In large soup pot, heat oil, add onion and cook over medium heat for about 5 minutes, or until onion is soft and slightly browned. Add tomato and oregano and cook 1 minute longer; add chicken broth, chilies, zucchini, corn, potatoes, salt and pepper. Bring to a boil; reduce heat and simmer for about 10 minutes, or until vegetables are tender. Add chicken, cilantro and lime juice, bring to a boil and serve at once.
Preparation Time: 10 minutes
Start to finish: 40 minutes
Serving Ideas: *Tip: Pass a bowl of crispy tortilla strips with the soup. To make strips, cut 4 corn tortillas into 3/4-inch strips. Spread in one layer on a baking sheet and bake in 400 degree oven for 10 minutes, or until crisp.