Mexican Chicken, Corn, Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Carrie's recipe Ingredients:
6 cups water |
2 chicken bouillon cube |
2 chicken breast |
1 yellow onion, chopped |
1 clove garlic, minced |
1 small red bell pepper, chopped |
1 medium zucchini, quartered |
1 tsp chili powder |
1 tsp cumin |
1 tsp oregano |
1/2 tsp salt |
2 cups frozen corn |
15 oz black beans |
1 cup salsa |
1/3 cup cilantro, chopped |
Directions:
1. Combine stock, cubed chicken, onion, garlic, bell pepper, zucchini, chili powder, cumin, oregano, salt & pepper. Cover and cook on medium-high heat for 10 minutes. Reduce to a simmer and add corn, black beans, and salsa. Simmer for 30 minutes. Stir in cilantro and serve with reduced fat shredded cheese, baked tortilla chips, light sour cream, and green onions.
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