Southwestern Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Hearty chicken soup with a Southwestern flair. Can be served with cheese on top and/or with tortilla chips Ingredients:
8 ounces chicken breasts, boneless, skinless, chopped into smaller than bite size pieces |
2 (14 1/2 ounce) cans stewed tomatoes |
1/2 medium onion, chopped |
2 tablespoons olive oil |
6 garlic cloves |
1 1/2 tablespoons chili powder |
1 1/2 cups cooked rice |
1 teaspoon oregano |
1 (14 1/2 ounce) can black beans, drained |
1 (14 1/2 ounce) can corn, drained (or equivalent amount from frozen) |
2 tablespoons italian dressing (i use kraft) |
Directions:
1. Heat olive oil in a large saute pan.
2. Saute onions and garlic until soft and starting to carmelize.
3. Add stewed tomatoes & chili powder and simmer for 5 minutes.
4. Grind this mixture with immersion blender (optional).
5. Add Italian dressing, chicken, rice, beans & corn.
6. Simmer until chicken is cooked through (approx 20-30 minutes).
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