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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a chicken and bean soup with Mexican food flavor. Ingredients:
3 tablespoons butter |
2 chicken breasts |
1/2 large onion, chopped |
2 (14 1/2 ounce) cans chicken broth |
0.5 (48 ounce) jar pinto beans |
0.5 (16 ounce) jar salsa |
0.5 (16 ounce) package frozen corn |
1 tablespoon cumin |
salt and pepper |
cayenne pepper (optional) |
fresh cilantro, chopped |
Directions:
1. In a heavy stock pot, melt butter. Saute chicken until it is cooked through. Remove it from the pot and set aside.
2. Saute onions in remaining butter/chicken drippings until onions are clear.
3. Add broth, beans, and salsa. Heat to boiling. In the meantime, chop chicken to desired size.
4. Add chopped chicken and corn, and bring to a boil.
5. Add cumin and salt and peppers to taste. Reduce heat and simmer for 10 to 15 minutes.
6. Serve in soup bowls over rice. Sprinkle Cilantro over each serving.
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