Better Homes Gardens USA April 2019

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY BULAT

82 | April 2019

FOOD

fast&fresh

EASY, DELICIOUS

RECIPES FOR A BETTER

DINNER TONIGHT

ONION

1 cup chopped

POBLANO CHILE

PEPPER

1 fresh, stemmed,

seeded,

and chopped

CHICKEN BROTH

one 32-oz. container

TOMATO

(^1) ¹∕2 cups chopped

GROUND CUMIN

1 tsp.

CORN TORTILLAS

four 6-inch, cut

into ¹∕2 -inch strips

AVOCADOS

2, halved, seeded,

peeled, and chopped

LIME

1, juiced

SHREDDED

COOKED CHICKEN

2 cups

CORN KERNELS

1 cup

LIME

CHICKEN

TORTILLA SOUP

Purchased rotisserie

chicken works well here,

or with a little extra work

you can prep shredded

chicken for the week in

your slow cooker. Cover

skinless, boneless chicken

breasts and/or thighs by

1 inch with chicken stock;

add aromatics, such as

quartered onions and

garlic cloves and a handful

of fresh herbs.Cook 4 to

5 hours on low; discard

herbs and vegetables.

Shred chicken with forks.

TOTAL TIME 30 min.

1. Preheat oven to 375°F. In
   a 3-qt. saucepan cook onion
   and poblano in 1 Tbsp. hot
   olive oil over medium 4 to
   5 minutes or until tender,
   stirring occasionally. Stir in
   broth, tomato, cumin,
   ¹∕2 tsp. salt, and ¹∕4 tsp. black
   pepper. Bring to boiling;
   reduce heat. Simmer,
   uncovered, 15 minutes,
   stirring occasionally.


2. Meanwhile, place tortilla
   strips in a single layer on

a baking sheet. Bake

10 minutes or until crisp.

3. Stir chicken and corn into
   soup; heat through. Just
   before serving, stir in
   avocados and lime juice.
   Top each serving with
   tortilla strips and, if desired,
   cilantro and radish slices.
   Makes 6 servings.
   EACH SERVING 272 cal, 13 g
   fat, 42 mg chol, 596 mg
   sodium, 22 g carb, 5 g fi ber,
   4 g sugars, 19 g pro.