Southwest Chicken soup

Discussion in 'Recipes and Cooking' started by Donna S, Nov 7, 2011.

  1. Donna S

    Donna S Hardy Maple

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    :setc_083:

    Southwest Chicken Soup

    2 TBS. olive oil
    8 oz. skinned, boneless chicken breast
    Cut into 1/2" cubes
    1/2 cup diced onion
    2 cloves garlic, minced.
    1 tsp. cumin ( I use more)
    1/2 tsp. salt
    1/2 tsp. chili powder
    1/8 tsp. ground red pepper
    1 can chicken broth ( 14 oz.)
    1 can whole kernel corn. (14 oz.)
    1 can black beans - rinsed and drained (14 oz.)
    1 can garbanzo beans - rinsed and drained )( 14 oz. )
    1 can mexican style stewed tomatoes ( 14 oz. )

    Cook chicken until opaque 2-3 minutes.
    Stir in onions, garlic, chili powder, red pepper.
    Cook 1 - 2 minutes until garlic and spices are fragrant.
    Stir in canned ingredients.
    Bring to a boil, reduce heat and simmer 15 minutes.

    Enjoy
     
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  3. marlingardener

    marlingardener Happy

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    Gosh, that sounds good! I'm going to print it out, and as soon as it gets cool enough to enjoy soup, I'll make some. Yours will make quite a nice change from chicken noodle soup.
     
  4. Droopy

    Droopy Slug Slaughterer Plants Contributor

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    It looks delicious! Now I'm hungry. :D
     

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