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With the chilly temperatures we’ve been having the last few days a big pot of soup is the perfect dinner. It seems to just make your home all the more warm and cozy.  This is on my menu for tomorrow, and is one of my absolute favorites.  I usually double the recipe – and it freezes well…that is if you have any left over! (you can make it as spicy…or not…to please your crowd)

 Ingredients

2-3 chicken breasts, bone-in

1 medium onion, chopped (about 1 c.)

2-4 garlic cloves, crushed

2-3 T. olive oil

1-2 cans chicken broth  (start with 1 and add more as needed)

1 can yellow corn, 15 ounces, drained

1 can black beans, 15 ounces, drained

1 can light red kidney beans, 15 ounces, drained

2 cans (10 ounces each) diced tomatoes with green chilies

2-3 T. taco seasoning

1-2 T. ground cumin

hot sauce (to taste)

Serve with shredded cheddar cheese, crushed corn chips, sliced avocado or sour cream if desired.

Directions

Boil chicken breasts until cooked through, drain, cool, and shred meat from bones. In a large saucepan/soup pot, over medium heat, cook chopped onion and garlic in olive oil for 3-4 minutes.  Stir in taco seasoning and cumin, cook for another 1-2 minutes.  Add chicken broth, black beans, red beans, corn, green chilies,  and chicken.  Simmer for at least 45 minutes.

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