Southwestern Chicken Soup
Recipe from Country Woman magazine
I made this the other day and it was soooooo good.
I will be making it again.
I love to make soups, everything in one pot.
What could be easier?
Serves 4
2 tablespoons olive oil
½ lb chicken, boneless, skinless cut into cubes
¼ cup chopped onion
2 stalks celery chopped (my addition)
2 cloves garlic minced
1 large carrot chopped (my addition)
1 can whole kernel corn drained
1 can black beans rinsed and drained
1 can chicken broth
1 tub of Knorr’s homestyle chicken stock (concentrated
stock) (my addition)
1 can diced tomatoes and green chillies
1 tsp ground cumin
½ tsp salt
½ tsp chili powder
1/8 tsp cayenne pepper (I left this one out)
Shredded cheese, fresh cilantro and sour cream for serving
Tortilla chips to crumble into soup if you want to
Saute onion, celery and carrot. Add chicken and sauté until
chicken is no longer pink. Add garlic and sauté 1 minute. Stir in the can of
tomatoes and green chillies, cook until carrots are tender. Then add spices,
beans and corn. Cook about 20 minutes.
Top servings with cheese, cilantro, sour cream and chips.
