Ingredients
·
2 skinless, boneless
chicken breasts, cubed
·
1 tablespoon olive oil
·
2 cloves fresh minced
garlic
·
1/2 teaspoon ground
cumin
·
2 (14.5 ounce) cans
chicken broth
·
2 medium tomatoes,
diced small
·
1 fresh jalepeno,
finely diced
·
1 cup frozen corn
kernels
·
1/2 yellow onion,
chopped finely
·
1 lime, juiced
·
1 avocado, diced
·
1/2 cup shredded
Monterey Jack cheese
·
tortilla chips
Directions
1.
In a large pot, over
medium heat, saute onions in olive oil until golden brown. Then add chicken,
garlic and cumin. Cook for 5 minutes, stirring frequently.
2.
Add chicken broth,
tomatoes, corn, and jalepeno. Reduce heat and simmer uncovered for 25 minutes.
Stir in lime juice.
3.
Ladle into bowls and
garnish with tortilla chips, cheese and avocado.
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