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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I adapted this recipe from Spicy Hearty Chicken Soup found on here. I changed it quite a bit so I renamed it something of my own. I hope you enjoy it! Ingredients:
4 skinless chicken breasts, chopped |
1 onion, chopped |
1 -2 jalapeno, chopped (remove the seeds, unless you like it really hot!!) |
16 ounces mushrooms, sliced thickly |
2 green peppers, chopped |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can black beans, drained and rinsed |
1 (10 ounce) can rotel |
2 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
1 (16 ounce) box pasta (any kind) |
nonstick cooking spray |
cayenne pepper |
garlic powder |
salt and pepper |
Directions:
1. 1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid).
2. 2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute
3. 3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through.
4. 4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors marry The longer you simmer the more the flavors incorporate into the pasta.
5. Serves 10 Serving is 2 cups.
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