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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of my family's favorite standbys. I always make a double batch and freeze half for another day. Ingredients:
1 tablespoon olive oil |
4 chicken breast halves, cubed |
1 cup red onion, cubed |
1 yellow bell pepper, seeded & diced |
3 garlic cloves, minced |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can pinto beans, drained |
2 (15 ounce) cans mexican-style tomatoes |
1/2 cup salsa |
1 teaspoon cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper (optional) |
Directions:
1. Heat olive oil in soup pot.
2. Add chicken, onion, bell pepper, and garlic. Cook until chicken is done (5-10 minutes).
3. Add beans, tomatoes, salsa, cumin, chili powder, salt and cayenne (if desired).
4. Bring to a boil and reduce heat. Simmer uncovered for at least 15 minutes. If you have time, simmering for a longer period of time (45 minutes to an hour) is better.
5. Serve with a scoop of sour cream, grated cheddar cheese, and tortilla chips.
6. I use yellow bell peppers for their color, but others are easily substited. Add or subtract cayenne as your taste dictates.
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