Mexican Bean-chicken Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A tasty, easy fantastic tasting soup...eats like a whole meal. My family and friends went crazy over it! Ingredients:
4 -cans refried beans |
2 -cans black beans |
2 -can diced tomatoes with jalepenos (del monte brand) |
2 -cans chicken broth (14.5 oz. cans |
1 -8 oz. can tomato sauce |
3- whole chicken breasts |
2 or 3 stalks celery-chopped |
1-small onion-chopped |
3-tsp. minced garlic |
chili powder |
chopped cilantro |
Directions:
1. Sprinkle about 1 tsp. chili powder over both sides of chicken, then cook in skillet until done or... I put in the oven on a foil lined cookie sheet to cook. Cool until you can handle then shred by hand or cut into pieces.
2. While the chicken is cooking, pour some of the broth in large soup pan, add the onion & celery and cook until softened then add garlic & cilantro.
3. Then add all cans including the liquids in the cans into the pot. And add 1/2 to 1 tsp chili powder (whatever you prefer) and chicken.
4. Heat throughly. When served you can use your imagination for topping...grated jack, or 3 blend cheese, chopped green onion, sour cream, salsa, crumbled tortilla chips.
5. ENJOY!!
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