This is so easy to make. It is what I call a "dump soup" because all you need to do is open a bunch of cans and DUMP it in the pot! It is in the regular rotation at our house all through the winter. Thanks Aunt Theresa for the recipe!
Southwest Soup
1 lb. chicken breasts (I use 3 or 4 chicken breasts - depending on how big they are, or get a rotisserie chicken and use the breast and some of the dark meat too.) Cut into bite size pieces.
1 small onion - chopped (or half of a medium onion)
4 garlic cloves
4 tablespoons olive oil
2 cans corn - drained
2 cans black beans - rinsed and drained
1 32 oz. box of chicken broth (gluten free if desired)
2 cans diced tomatoes with green chili - NOT drained
2 tsp. cumin
1 tsp. salt
1 tsp. chili powder
1/4 tsp. cayenne pepper (optional)
*This is the amount I make for my family and it is enough to have leftovers. If you would like to make a smaller batch decrease ingredients by half. It will also freeze well.
Dump all ingredients into a stock pot and heat. Eat when ready!
We like to eat this like a salsa with tortilla chips.
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