Here is what you will need...
-2-3 chicken breasts
-3 zucchini's 1/2 inch pieces
-1/2 cup frozen corn
-1 jalapeño minced
-1 diced onion
-28 oz diced tomatoes
-5 cloves minced garlic
-1/2 cup cilantro roughly chopped
-8 teaspoons chicken bouillon
-8 cups water
-Monterrey jack cheese
-1 tablespoon California chili powder (you can fine this for less than a dollar in your local grocery store in the Hispanic isle)
-1/8 teaspoon pepper
In your pan add about 3 tablespoons of canola oil, season your chicken with the pepper and brown your chicken until done.
|I know it shows that you add the Jalapeno after the tomatoes, but the reason why I did that is because I almost forgot to add them in there! Good thing i remembered.|
Now add in your can of tomatoes. Cook together for another 2-3 minutes and add in your water.
|this is me adding in the water =]|
Bring to a boil and once it's boiling add in your diced zucchini, corn and cilantro
Serve with avocado pieces, the CHEESE, tortilla chips (I crush them in my hand) and a garnish of lime.
By the way I wanted to share my new and adorable measuring cups and measuring spoons. You will be seeing a lot of them =] I bought them from the world trade market in Temecula, CA when I went to visit my fiances cousins this past weekend. Cute right??