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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Warm and tasty and very, very fast. Ingredients:
1 (10 ounce) can chicken breasts, drained |
1 1/2 cups chicken stock |
1 (8 ounce) can pinto beans, drained |
1 (8 ounce) can diced tomatoes, drained |
1/2 cup frozen corn |
1/2 cup diced onion |
1 tablespoon vegetable oil |
1 cup salsa |
1/2 cup mexican blend cheese or 1/2 cup mild cheddar cheese, more for garnish |
2 tablespoons tomato paste |
1/2 tablespoon lime juice |
1 tablespoon ground coriander |
1 tablespoon cilantro |
1 tablespoon cumin |
1 tablespoon oregano |
hot sauce |
salt |
pepper |
Directions:
1. Heat oil in a large soup pot over medium heat. Saute frozen corn and onion until onion is translucent and corn is no longer frozen. Add remainder of ingredients, save for the cheese. Raise heat to high and boil for 10 minutes. When ready to serve, mix in cheese so that it melts. Ladle into bowls and garnish with more cheese. Serves 3 adults, or 2 adults and two children.
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