Ingredients:
1 tablespoon butter or 1 tablespoon extra virgin olive oil
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
8 ounces skinless chicken breasts
3 1/2 cups chicken broth
16 ounces salsa ( any heat type desired)
1 cup whole kernel corn
1 tablespoon extra virgin olive oil
6 corn tortillas, cut into strips
3/4 cup of shredded cheese (optional)
2 chipotle chiles (optional)
6 tablespoons sour cream (optional)
Directions:
sprinkle ceyenne pepper on chicken breast and sautee in frying pan and set aside.
In a medium sauce pan melt butter over a medium heat.
Add bell pepper, onion and cumin and cook for 3 or 4 minutes or until tender.
Stir in broth, salsa and corn.
Shred and add chicken.
Bring to a boil.
reduce heat and simer 20 minutes.
Heat skillet to medium and add oil. Add tortilla strips and cook until browned and crisp.
serve and top with tortilla strips, cheese and sour cream.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.