Tuesday, February 12, 2013

Southwestern Chicken Soup

Southwestern Chicken Soup 

·         1lb skinless boneless chicken breast, cubed or 3 cups leftover chicken
·         1 small onion, diced
·         3 cloves of garlic, minced
·         1 jalapeno pepper, seeded, diced
·         1 green bell pepper, diced
·         1 tsp cumin
·         ½ tsp chili powder
·         1 tablespoon olive oil
·         ½ cup cilantro, chopped
·         1 14oz can diced tomatoes (petite or with green chilies)
·         1 14oz can black beans
·         1 14oz can whole kernel corn
·         2 cans chicken broth
·         2 limes juiced, or 4 tablespoons of lime juice
Serve over ½ cup of brown rice.
Optional toppings: fresh cilantro, red pepper flakes, tortillas, avocado, cheese, sour cream.
In a large pot heat 1 tablespoon of oil on medium high. While your oil is heating cube your chicken breast. Add the chicken in to the oil. Begin dicing all of your fresh vegetables and garlic and adding them into the pot with your chicken. Stirring each time you add something new. Add your can of tomatoes, drain your can of corn then add it, drain and rinse your black beans and add them. Stir. Next add your lime juice, chicken broth, cilantro, cumin, and chili powder. Bring to a boil for 2 minutes, then simmer on lo for an hour or so.

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