Tuesday, February 24, 2009

Southwest Chicken Soup

1 pkg boneless, skinless chicken breasts or tenders
2 T olive oil
1/2 cup chopped onion
2 T minced garlic
1/2 t. chili powder
1/2 t. cumin
1/8 t. red pepper
1/2 t. salt
Large box chicken broth
1 15 oz. can black beans, drained and rinsed
1 15 oz. can Mexican stewed tomatoes (I use kitchen shears and cut the tomatoes)
1 15 oz. can white sweet corn, un-drained
2 T fresh cilantro, chopped

Saute the chicken in the olive oil until the meat is white. Add the onions, garlic, and seasonings and cook for 2-3 minutes until the onions are tender. Add the broth and vegetables. Simmer for 15 minutes or more. Add the cilantro a few minutes before serving so that the green color remains. Top with shredded cheese, and serve with tortilla chips. Enjoy. This is an easy recipe to double and freeze in individual servings.

1 comment:

  1. Alright I had to tweak it.
    I don't know how much broth is in a "large box", but I figure it's about 48 oz. So about 6 cups.

    My pkg of chicken breast strips was 18 oz, a little over a pound. I substituted a can of black beans for the corn, because corn is nowhere to be found on my eating plan for the rest of my life. I used a can of kidney beans, and a can of rotel (chopped tomatoes with green chilis). I used a whole medium onion. Six cups of broth was not going to do it- and since I boiled my own chicken I had plenty of broth. I used 12 cups, or 96 oz of broth. When I only used 48 oz, it wasn't enough to actually make it a soup. So I think I'm going to revise the recipe, but I'll leave the original up.

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