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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Southwest chicken soup with black beans and corn. Real comfort food yummy for the fall/winter. Ingredients:
4 chicken breasts |
1 large onion, diced |
1 green bell pepper, diced |
1 tablespoon minced garlic |
1 jalapeno pepper, diced |
1 (12 ounce) can corn |
1 (12 ounce) can black beans (rinsed &drained) |
1 (14 ounce) can diced tomatoes |
4 cups chicken broth |
2 tablespoons cumin |
1/2 tablespoon chili powder |
3/4 tablespoon italian seasoning |
3 tablespoons lime juice |
1 1/2 tablespoons salt |
1 teaspoon black pepper |
Directions:
1. 1. Cook chicken in non stick skillet until done. Salt and pepper to taste. 2. Add onion, bell pepper, jalapeno, and garlic.
2. Cook until veggies are tender.
3. 3. In a large sauce pan add chicken broth, corn, rinsed and drained black beans, canned tomatoes, lime juice.
4. 4. Bring to a boil.
5. 5. Add seasonings: cumin, pepper, italian seasoning and salt and pepper to taste.
6. 5. add chicken and veggies from skillet, bring to a boil.
7. 6. Serve with cheese, sour cream, tortilla chips.
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