Saturday, June 14, 2008

Mexican Chicken Soup

1 ts olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 fresh jalapeno, finely diced
3 cups low-sodium chicken broth
1 small or 1/2 large can fire roasted diced tomatoes
1/2 very small can black beans, rinsed and drained
1/2 cp fresh or frozen corn
1 TB ground cumin
2 fresh bay leaves

1 chicken breast, boneless and skinless (can be frozen)
Salt and freshly ground black pepper
1/3 cup roughly chopped fresh cilantro leaves
shredded ff Cheddar cheese

In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the tomatoes, chicken broth, tomatoes, beans, corn and chicken breast into the pot and bring to a boil. Once at a boil lower heat to simmer. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and put back in the pot. Add the fresh cilantro to the pot.

In a serving bowl add soup and top with cheese.

Makes 6 servings.

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