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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great meal-in-a-pot that is quick and easy to put together. Get the chicken going, then turn your attention to the soup and, before you know it, dinner's ready! I found this in the Chicago Trib. Ingredients:
2 large boneless chicken breasts |
3 tablespoons vegetable oil |
1 large onion, chopped |
3 cloves garlic, minced |
1 jalapeno chile, minced (if you want the soup hotter, include the seeds) |
4 cups low sodium chicken broth |
3 cups corn kernels (fresh or frozen) |
1 (15 1/2 ounce) can black beans |
1 lime, juice of |
1 teaspoon salt, to taste |
1/2 teaspoon ground red pepper or 1/2 teaspoon hot sauce |
fresh ground black pepper |
1/2 cup minced cilantro |
shredded monterey jack cheese |
tortilla chips |
Directions:
1. Heat broiler; cook chicken, turning once, about 10 minutes.
2. Or, grill the chicken on an outdoor grill, which is what I usually do.
3. Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
4. Slice or shred cooked chicken; add to pot.
5. Add cilantro; heat through, about 1 minute.
6. Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.
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