Ingredients
2 pounds boneless, skinless chicken breasts cut into ½ inch strips
1 tablespoon olive oil
4 cups carrots, diced
1 green pepper, chopped
1 red pepper, chopped
1 cup onion, chopped
4 cloves garlic, minced
1 can pinto beans, rinsed
1 jalapeno pepper, seeded and sliced (optional)
1 teaspoon dried oregano leaves
½ cup corn kernels
½ teaspoon ground cumin
2 teaspoons mild chili powder
8 cups fat-free, low-sodium chicken broth
1 large tomato, chopped
5 tablespoons lime juice
2 corn tortillas, cut into ¼ inch strips
3 tablespoons finely chopped fresh cilantro
Preparation
Heat olive oil in a large pot over medium to low heat. Add onions and garlic; cook and stir about 3 minutes
Add chili powder, ground cumin and oregano; cook 1 minute
Add chicken, tomato, red and green peppers, jalapeno pepper, carrots and chicken broth. Reduce heat to low and let simmer until the chicken is fully cooked and vegetables are tender (approximately 30 minutes), stirring and turning chicken occasionally
Stir in corn, pinto beans and lime juice
Garnish with tortilla strips and cilantro before serving
