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1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
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
Place a large nonstick saucepan coated with cooking spray over medium heat.
Add chicken; cook and stir 4-6 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, 15 minutes.
Mix cornstarch and reserved broth until smooth; gradually stir into soup.
Bring to a boil; cook and stir 2 minutes or until thickened.
Top servings with crushed chips and, if desired, cheese.