Quick Southwest Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 7 |
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A chicken soup with a twist of southwest flavor and beans. Ingredients:
1 tsp olive oil |
1/2 cup chopped cooked chicken |
1 1/2 tsp ground cumin |
1/4 tsp garlic powder |
1/8 tsp hot pepper sauce or tabasco |
1 (16 oz) can navy beans |
1 ( 15 oz) can black beans |
1 (15oz) can white whole kernel corn, drained |
1 (16oz) can chicken broth |
1 (4.5 oz) can chopped green chiles, drained |
3/4 cup quick cooking wild rice, uncooked (optional) |
7 tbsp sour cream |
Directions:
1. Heat oil in a Dutch oven over medium high heat
2. Add chopped onion and suate 5 minutes
3. Stir in chopped chiken, cumin, garlic poweder, hot sauce, beans, corn, chicken broth and green chilies.
4. Bring to a boil
5. Cover, reduce heat and simmer 15 minutes
6. Stir in wild rice and simmer 5 minutes longer
7. Serve soup with sour cream
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