Please That Hungry Family In No Time With This Soup

This soup can be assembled on short notice for a hungry family. The recipe comes from Gogi Dallis of Flagstaff, Ariz., who won first prize in a magazine contest for recipes that can be made in 20 minutes or less, using both fresh and canned ingredients.

Southwest Chicken Soup

Recipe from the Steel Packaging Council.

2 tablespoons olive oil

8 ounces skinned and boned chicken breast halves, cut into 1/2-inch chunks

1/4 cup finely diced onion

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon chili powder

1/8 teaspoon ground red pepper

1 (14-1/2-ounce) can chicken broth

1 (15-1/4-ounce) can corn kernels, undrained

1 (15-ounce) can black beans, rinsed and drained

1 (14-1/2-ounce) can Mexican-style stewed tomatoes

3 (6-inch) corn tortillas, halved, stacked and cut into 1/2-inch-thick strips

2 tablespoons chopped cilantro

6 tablespoons plain lowfat yogurt

Heat oven to 450 degrees.

Heat oil in a heavy Dutch oven over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.

Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.

Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.

Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned.

Stir cilantro into soup, and ladle soup into bowls. Top each bowl with tortilla strips and a tablespoon of yogurt.

Yield: 6 servings.