Chicken & Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is a modification of another. I like to break the tortilla chips into the soup before serving. Ingredients:
2 large boneless skinless chicken breasts |
2 cups water |
1 large chicken bouillon cube |
2 (15 ounce) cans black beans, undrained |
1 (10 ounce) can rotel tomatoes & chilies, undrained |
1 (1 ounce) package taco seasoning mix |
1 (1 ounce) package dry ranch dressing mix |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
4 ounces cream cheese, cubed |
4 ounces monterey jack cheese, cubed |
1 -2 dash cayenne |
tortilla chips, to serve |
Directions:
1. Cut the breasts into cubes then sprinkle with salt & pepper. Spray a large pot with cooking spray then cook the chicken until no longer pink.
2. Add the water & bouillon, stir until it has melted. Next, put in the beans, tomatoes, ranch mix, taco mix, & spices. Simmer over medium heat for 30 minutes.
3. Add the cream cheese & Monterey, stir until melted. Taste for spiciness then add 1-2 dashes of cayenne for heat. Serve hot with tortilla chips.
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