Zippy Chicken Soup

(Courtesy of Taste of Home)

Ingredients:

1/2 lb. boneless, skinless chicken breasts, cut into 1 inch cubes

2 cans (14 1/2 oz. each) reduced-sodium chicken broth, divided

2 c. frozen corn

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 jalapeno pepper, seeded and chopped

2 Tbsp. minced fresh cilantro

3 tsp. chili powder

1/2 tsp. ground cumin

1 Tbsp. cornstarch

18 tortilla chips

Shredded cheese (optional)

Direction:

In a large nonstick saucepan or Dutch oven coated with nonstick cooking spray, cook chicken over medium heat for 4-6 minutes or until no longer pink.  Set aside 2 Tbsp. of broth; add remaining broth to pan.  Stir in the corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.

Combine the cornstarch and reserved broth until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Top each serving with tortilla chips.  Garnish with cheese if desired.

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