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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 1/2 | ounces | tortillas, corn | 1 | tablespoon | olive oil | 3/4 | pound, raw | chicken breast halves, boneless, skinless | 1/3 | tablespoon | salt, to taste | 1 | dash | pepper, to taste | 2 | small | Peppers, sweet, red, raw, seeded and diced | 1 | large | Sweet Onion, chopped | 1 | small | Peppers, chili, green, canned | 3 | clove | garlic minced | 1 | tablespoon | chili powder | 1/3 | tablespoon | Spices, ground cumin | 1/3 | tablespoon | oregano | 2 | cups | chicken broth, fat free | 1/2 | quart | Milk, nonfat, fluid, protein fortified, with added | 2 1/2 | cans (303 x 406) | Corn, sweet, white, canned, vacuum pack, no salt a | 1/4 | cup | cilantro, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | Season chicken with salt and pepper. | | 2 | In a dutch oven, heat 1/2 T. oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside. | | 3 | Add remaining 1/2 T oil to the pan. add bell peppers and onion; season with salt and pepper and cook, stirring often, about 3 minutes. | | 4 | Add chopped green chilies, garlic, chili powder, cumin and oregano; cook stirring, until fragrant, about 1 minute. | | 5 | Add broth and milk to the pan and bring to a boil. |
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