Ingredients
1 pound boneless skinless chicken breasts, cubed1 tablespoon canola oil1 tablespoon chopped onion1 jalapeno pepper, seeded and finely chopped3 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth3 cups fresh corn or frozen corn1 can (15-1/2 ounces) black beans, rinsed and drained2 tablespoons lime juice1/2 teaspoon salt1/2 teaspoon hot pepper sauce1/4 teaspoon pepper1/2 cup minced fresh cilantro16 baked tortilla chip scoops, crumbled1/2 cup shredded reduced-fat cheddar cheese
Preparation
In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer.
Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.
