Chicken Chili Soup (Oamc) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This heavenly spiced soup is so easy to make and warms you through on cold rainy evenings. This large batch is great for feeding a crowd, and also freezes well. Ingredients:
1 lb boneless skinless chicken breast, diced |
1 green pepper, deseeded and diced |
2 red peppers, deseeded and diced |
2 onions, diced |
5 ounces frozen sweetcorn |
2 (14 ounce) cans kidney beans, drained |
2 (14 ounce) cans chopped tomatoes |
14 ounces tomato sauce |
2 1/2 cups water |
1 tablespoon chili powder |
1 tablespoon dried parsley |
2 garlic cloves, minced |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon ground cumin |
Directions:
1. Heat some oil in a large pot over medium-high heat.
2. Cook and stir chicken, peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water.
3. Season with salt and pepper, chili powder, parsley, garlic, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
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