INGREDIENTS
2
boneless, skinless chicken breasts, cut in half
6 cups
organic, reduced-sodium, fat-free chicken broth
1 tbsp
olive oil
1
medium red onion, diced
1 tbsp
minced garlic
2 tsp
ground cumin
2 tbsp
ground chili powder
1 1/2 cups
frozen corn kernels
1 15 ounce can
Mexican style chopped tomatoes
2 15 ounce cans
black beans, rinsed and drained
4
organic corn tortillas
olive oil cooking spray
sea salt
2
medium zucchini, cut into ¼" dice
2 tbsp
chopped fresh cilantro
1/2 cup
shredded low-fat jack cheese