Mexican Chicken Stew
By: Anonymous
Published: Tuesday, December 1, 2009 - 12:35am

Ingredients




1 onion - (3/4 lb)
4 garlic cloves
1/2 teaspoon salad oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
7 cups fat-skimmed chicken broth
1 can Mexican-style stewed tomatoes - (14 1/2 oz)
3 cups diced (½") zucchini
5 1/2 cups frozen corn kernels
1 tablespoon minced pickled jalapeno chilies - (to 1 ½)
(or fresh jalapeno chilies)
1/2 teaspoon dried oregano
1 1/2 pounds boned skinned chicken breasts
Salt to taste
Freshly-ground black pepper to taste
3/4 cup shredded reduced-fat cheddar or
jack cheese

Preparation

1 Peel onion and cut lengthwise into thin slivers. Peel and chop garlic. In a 6- to 8-quart pan over medium-high heat, stir onion, garlic, and oil until onion is limp, about 5 minutes. Add chili powder, cumin, and cinnamon; stir until spices are fragrant, about 1 minute. 2 Add broth, tomatoes (including juice), zucchini, corn, jalapenos, and oregano. Bring to a boil over high heat. Cover pan, reduce heat, and simmer for 5 minutes. 3 Meanwhile, rinse chicken and cut into 1/2-inch pieces. Add chicken to broth mixture. Return to a boil over high heat; cover pan, reduce heat, and simmer until chicken is white in center (cut to test), 2 to 3 minutes. 4 Ladle into soup bowls. Add salt, pepper, and cheese to taste. 5 This recipe yields 8 or 9 servings. 6 Comments: Chuck serves this soup for family fiesta dinners.