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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, stir together 2 teaspoons chili powder, ground cumin and salt. Rub both sides of chicken breast halves with the spice mixture.
Cook chicken breast halves in a grill pan (or in a large skillet with 2 tablespoons olive oil) over medium-high heat for 12 to 15 minutes or until chicken is browned and no longer pink, turning once (170°F).
Meanwhile, in a medium saucepan, combine tomatoes, corn, 1 teaspoon chili powder and cumin seed. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in the whipping cream. Simmer, uncovered, for 5 minutes more. Stir in the cilantro.
Meanwhile, in a large skillet, heat 1 inch of oil over medium-high heat until hot. Cook the tortilla strips in hot oil for about 1 minute or until golden brown. Using a slotted spoon, remove strips from oil; drain on paper towels.
Slice chicken. Serve chicken with tomato mixture. Top with tortilla strips or crushed tortilla chips. Sprinkle with queso fresco. If desired, serve with lime wedges.