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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another great freeze ahead soup. It heats up well. Ingredients:
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
3 lbs boneless skinless chicken breasts, cut into 3/4 inch pieces |
3 tablespoons vegetable oil |
1 cup large onion, chopped |
2 1/2 cups chopped sweet green peppers |
2 tablespoons chopped garlic |
2 jalapeno chiles, seeded and diced |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
2 (15 ounce) cans corn, drained |
2 (14 1/2 ounce) cans tomatoes with onion and garlic |
1 (15 ounce) can small white beans, drained,rinsed and mashed |
liquid hot pepper sauce |
Directions:
1. Mix 1 tsp cumin,1/2 tsp salt and chicken in bowl.
2. Heat half the oil in a pot.
3. In 2 batches, brown chicken (approx 5-7 min) using remaining oil for second batch.
4. Remove chicken with a slotted spoon to a plate Add onion, green pepper, remaining 1/2 tsp cumin, garlic, jalapeno, oregano and black pepper to pot; saute until vegetables are tender Return chicken to pot.
5. Add corn and tomatoes and simmer 15 minutes.
6. Stir in remaining 1/2 tsp salt, beans and liquid hot-pepper sauce and simmer 5 minutes to thicken slightly.
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