April 30, 2009

Mexican Chicken Soup

1-2 Tablespoons oil (EVOO if you have it)
1 small onion, diced/chopped
1 rib celery, chopped
1/2 Tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth
1 small can diced green chiles
1 can diced tomatoes
1 can black beans, drained
frozen corn, as much as you'd like!
1 cup skinless chicken breast, cooked and shredded
Juice of 1 lime
salt and pepper

Heat the oil in a large saucepan. Add the onion, celery, garlic, chili powder, and cumin. Cook until the onion softens, about 5 min. Add the chicken broth, bring to a boil, reduce heat slightly and simmer uncovered for 10 min. Add the green chiles, tomatoes, corn,
black beans and cook for 5 more min. Remove from heat and add chicken and lime juice. Serve with diced avocados and chips on top!

Serves 4-6

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