Spicy Hearty Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Perfect for a cold winter night! So good, I still make it in the Summer! You can adjust the amount of spices and jalapenos for your heat preference. You add a little bit of sour cream or shredded cheddar for a tasty garnish! Ingredients:
8 ounces chicken breasts, cubed |
1/4 white onion, coarsely chopped |
1 -2 jalapeno, coarsely chopped |
12 ounces mushrooms, sliced |
olive oil |
cayenne pepper |
garlic powder |
salt |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can rotel |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
2 cups whole wheat penne |
Directions:
1. Cook chicken in olive oil in large skillet. Season with cayenne pepper, garli powder and salt to taste. While chicken is cooking, in seperate pot, cook pasta according to package directions.
2. Once chicken is about half-way done, add chopped onion, mushrooms and jalapenos. Let cook about 3-5 minutes.
3. Add corn, beans, rotel, tomato sauce and tomato paste. Heat through.
4. Add cooked pasta and a cup of the pasta water. Stir it all together and let simmer about 10-15 minutes to let flavors marry.
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