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South American Chili Soup
Nb persons: 1
Yield: 1/2
Preparation time:
Total time:
Source:
| 4 blocks Serving size for typical male Ingredients: | |
| 4 ounces | chicken tenderloin, chopped |
| 2 cups | frozen red and green peppers |
| 1/2 cup | salsa* |
| 1 1/2 cups | tomatoes, chopped |
| 3/4 cup | onion, chopped |
| 2 teaspoons | cornstarch |
| 1 1/3 teaspoons | olive oil |
| 1 teaspoon | Worcestershire sauce |
| 1 tablespoon | balsamic vinegar |
| 1/8 teaspoon | hot pepper sauce |
| 1 cup | chicken stock |
| 1/2 teaspoon | garlic, minced |
| 1/4 teaspoon | chili powder |
Instructions:
In a nonstick sauté pan heat oil. Sauté chicken, onion, peppers, salsa, Worcestershire sauce, vinegar, and hot pepper sauce until lightly browned. In large saucepan combine chicken mixture, tomatoes, chicken stock, garlic, chili powder, and corn starch. (Mix corn starch with chicken stock before adding to saucepan.) Bring mixture to a simmer, stirring constantly, for 3 to 5 minutes. Spoon into bowl and serve.
*Note: We used medium-heat salsa. Use whatever strength you prefer.
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