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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This quick and easy soup is filled with robust flavors, feeds a crowd, and is a real pleaser. Ingredients:
1 cup finely chopped onion |
3 large cloves of garlic minced |
1/2 cup celery finely diced |
12 cups chicken stock (homemade or canned) |
1 14 1/2 oz del monte jalapeno diced tomatoes |
1 14 1/2 oz del monte mild green chilles and tomatoes |
2 boxes zataran black beans and rice |
1 14 oz bag of pictsweet corn and black beans |
14 oz black beans |
5 bonelss breast of chicken |
2 tsps cumin |
1 tsp corriander |
2 tsps dried cilantro |
salt and pepper to taste |
Directions:
1. Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
2. Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightyly.
3. Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, corriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
4. Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
5. Serve with a dolpe of sour cream, some corn chips with guacamole....for a complete dinner.
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