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Ingredients

Serves 6

• 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
• 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
• Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
• 3 cups water
• 1 1/2 tablespoons corn oil
• 4 plum tomatoes
• 2 small onions, halved lengthwise (unpeeled)
• 4 garlic cloves (unpeeled)
• 1/2 teaspoon coarse salt
• 1 1/4 cups fresh or frozen corn kernels
• 3/4 cup rinsed, drained canned chickpeas
• 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
• 1/2 small avocado
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon minced jalapeno
• 3 tablespoons reduced-fat sour cream

Description

Steps 1 And 2 Can Be Done Up To A Day Ahead; Refrigerate Until Ready To Serve.Per Serving: 307 Calories, 9 G Fat, 54 Mg Cholesterol, 32 G Carbs, 724 Mg Sodium, 27 G Protein, 5 G Fiber

Martha Stewart