Average Rating: 4.5TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
YIELD: 8 servings.Ingredients
- 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/3 cup minced fresh cilantro
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups frozen corn, thawed
- Crushed tortilla chips and reduced-fat Mexican cheese blend
Instructions
- 1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.