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Recipe Summary

Yield:
4 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a baking sheet with cooking spray. Place tortilla strips on baking sheet; coat strips with cooking spray. Bake at 400° for 9 minutes or until crisp. Set aside.

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  • Combine chicken and flour in a heavy-duty, zip-top plastic bag. Seal bag, and shake until chicken is well coated.

  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken begins to brown. Remove chicken from Dutch oven; set aside.

  • Combine broth and next 8 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add chicken, and simmer 10 additional minutes or until vegetables are tender and chicken is done. Stir in cilantro, and top with tortilla strips just before serving.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

303 calories; calories from fat 9%; fat 2.9g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.8g; protein 31.1g; carbohydrates 36.1g; cholesterol 66mg; sodium 459mg.
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