Monday, January 18, 2010

TexMex Chicken Soup

I can't really call this Chicken Tortilla Soup because I don't put tortilla strips in it, but I do serve with tortilla chips if we have them!

1 bell pepper, chopped
1/2 medium onion, chopped
2-3 cloves garlic, minced
olive oil
chicken broth
1 16-oz bag frozen black beans
1 16-oz bag frozen corn
1 lb chicken
chili powder
1 15-oz can diced tomatoes
1 8-oz can tomato sauce
chopped black olives

Sprinkle the chicken with cumin and chili powder. Bake at 425 for 20 minutes.

While the chicken is baking, chop the bell pepper and onion and mince the garlic. Saute' in olive oil in 5 qt pot for 5 minutes or so.

Add tomato sauce, diced tomatoes, black beans, corn, cumin, chili powder, black olives (about 1/2 a can chopped) and chicken broth (enough to make it as soupy as you'd like).

Cut up the chicken into small chunks and add. Simmer at least 30 minutes.

Serve with shredded cheese, sour cream, and tortilla chips.

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