Mexican Chicken Stew

Photo: flickr user JOE M500

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

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.

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.

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.

Ladle into soup bowls. Add salt, pepper, and cheese to taste.

This recipe yields 8 or 9 servings.

Comments: Chuck serves this soup for family fiesta dinners.