1 TBSP extra virgin olive oil
2 large onions
4 stalks celery w/ tops (innermost available)
2 large carrots
1 green bell pepper
3-4 cloves garlic
2 small jalapenos (seeded and ribbed to taste)
1 lb chicken breast, cut into bite sized pieces
1 can creamed corn
1 can kidney beans, rinsed and drained
1 can diced tomatoes w/ green chile's (Rotel)
1 heaping TBSP tomato paste
6-8 cups chicken broth
1 TBSP each coriander and cumin
In a stockpot, heat 1/2 of the olive oil. Cook onions, garlic, celery, carrot, and peppers over medium heat about 5 minutes until tender. Make a well in the center and add remaining oil. Add chicken and cook to brown. Season with salt and pepper.
Add corn, beans, tomatoes and tomato paste. Cover with chicken brown + 1-2". Add cumin and coriander.
Bring to a boil and reduce heat to low. Cook 30 minutes and serve with tortilla strips.
STATS(Makes 12 servings):
152 calories, 17g carbohydrates, 4g fat, 14g protein, 4g fiber, 399mg sodium
2 large onions
4 stalks celery w/ tops (innermost available)
2 large carrots
1 green bell pepper
3-4 cloves garlic
2 small jalapenos (seeded and ribbed to taste)
1 lb chicken breast, cut into bite sized pieces
1 can creamed corn
1 can kidney beans, rinsed and drained
1 can diced tomatoes w/ green chile's (Rotel)
1 heaping TBSP tomato paste
6-8 cups chicken broth
1 TBSP each coriander and cumin
In a stockpot, heat 1/2 of the olive oil. Cook onions, garlic, celery, carrot, and peppers over medium heat about 5 minutes until tender. Make a well in the center and add remaining oil. Add chicken and cook to brown. Season with salt and pepper.
Add corn, beans, tomatoes and tomato paste. Cover with chicken brown + 1-2". Add cumin and coriander.
Bring to a boil and reduce heat to low. Cook 30 minutes and serve with tortilla strips.
STATS(Makes 12 servings):
152 calories, 17g carbohydrates, 4g fat, 14g protein, 4g fiber, 399mg sodium
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