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Receta Two Bean Chicken Chili (Tortilla Soup)
by Beth Bybee

Two Bean Chicken Chili (Tortilla Soup)
Calificación: 4/5
Avg. 4/5 1 voto
  Southwestern
  Raciónes: 1

Ingredientes

  • 1 medium zucchini, chopped (about 1 1/4 cup)
  • 1 can black beans drained and rinsed (15 oz)
  • 1 can pinto beans, drained and rinsed (15 oz)
  • 1 can whole kernel corn, drained (8 3/4 oz)
  • 2 cans chicken broth (14 1/2 oz each)
  • 1 jar thick and chunky mild salsa (16 oz)
  • 1 can tomato sauce (8 oz)
  • 3 cups shredded cooked chicken
  • 1 garlic clove, pressed
  • 1 1/2 - 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Optional toppings - shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions and fresh cilantro leaves

Direcciones

  1. Chop zucchini
  2. Drain and rinse beans
  3. Drain corn
  4. Combine chicken broth, salsa and tomato paste in 4 qt pan
  5. Add zucchini, beans, corn, chicken, garlic chili powder and cumin
  6. Bring to a boil; reduce heat and simmer 30 minutes
  7. Ladle chili into soup bowls and top with desired toppings