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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ok so I totally made this soup up using leftovers from chicken tacos...it is so yummy. Ingredients:
14 ounces corn |
1 boneless skinless chicken breast |
4 garlic cloves |
14 ounces pinto beans |
3 ounces fat free cheese, shredded |
2 teaspoons black pepper |
2 dashes salt |
2 teaspoons chili powder |
2 teaspoons cayenne pepper |
1 cup salsa |
14 ounces water |
42 ounces chicken broth |
Directions:
1. Place half the liquid in a pot add chicken, spices and garlic.
2. Simmer until chicken is cooked all the way through.
3. Remove chicken from broth and shred with a fork.
4. Add remainder of liquid to pot and shredded chicken.
5. Add salsa, corn and beans.
6. Simmer for about 20 minutes to let flavors emerge.
7. Serve with cheese sprinkled on top.
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