Angie's Tweaked Southwest Chicken Soup
1 pkg boneless, skinless chicken breasts or tenders (approximately 1lb)
2 T olive oil
1 medium chopped onion
2 T minced garlic
1/2 t. chipotle chili powder
1/2 t. cumin
1/8 t. red pepper
1/2 t. salt
96 oz chicken broth (chicken, onion, carrots, celery, salt & pepper)
1 15 oz. can black beans, drained and rinsed
1 can rotel chopped tomatoes and chilis
1 15 oz. can kidney beans
2 T fresh cilantro, chopped
To make broth: Cut the roots off the ends of the onion, leave the skin on and cut into quarters. Cut 1-3 carrots into 3-4 pieces each. Cut 1-3 celery stalks into 3-4 pieces each. Put all this plus chicken and water to the top of the Dutch Oven. Season with salt and pepper. Bring to a boil and cook until chicken is done. Remove chicken to cool, remove vegetables and throw away. Skim foam off broth if you want.
Sauté the onions in olive oil until they're translucent (I actually cook mine a little longer until they start to brown/caramelize). Add the garlic and seasonings and cook for 2-3 minutes. Add the chicken, 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.