Recipe for cooking gila chicken soup

Soups for Salads :: Chicken and Poultry Soups

Gila Chicken Soup

2 Tbsp. extra virgin olive oil
8 oz. skinned and boned chicken
    breast halves, 1/2-in. chunks
1/4 C. finely diced onion
2 garlic cloves, minced 
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. ground red pepper
1 (14 1/2 oz.) can chicken broth
1 can black beans, drained and rinsed
1 can Mexican-style stewed tomatoes
3 (6-in.) corn tortillas, halved and
    cut into 1/2-in. wide strips
2 Tbsp. chopped cilantro
6 Tbsp. plain low-fat yogurt

Preheat oven to 450 degrees F.

Heat oil in a heavy Dutch oven over med. heat. Add chicken, and cook for 3 to 4 min., stirring frequently, until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook for 1 to 2 min., stirring frequently, until garlic and spices are fragrant. Stir in broth, undrained corn, drained black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 min.

Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake for 5 min., stirring once, until crisp and browned lightly. Stir cilantro into soup and ladle soup into bowls. Top servings with tortilla strips and a Tbsp. of yogurt.

Makes approximately 6 servings.