Mexcian Chicken Soup with Black Beans & Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large boneless, skinless chicken breasts (about 2 lbs. total)2 large green peppers diced2 large red peppers diced2 bags frozen corn (about 10 oz. each bag) COOKED1 large can Hunts Diced Tomatoes1 small can Diced Tomatoes with Green Chilles6 plum tomates diced (any kind of tomatoe will work)1 large onion diced1 large can black beans3 tsp chilli powder3 tbs cumin1 tbs black pepper1 tsp saltand any other beans or veggies... i've used chick peas, zuchini, celery and mushrooms.
This makes a really large pot of soup - about (12) 2-cup servings.
Heat pan, trim chicken breasts and lay them in pan.
Pour 1 cup chicken broth over breasts and let them simmer
While breasts are simmering, cut up the veggies and have them ready
After about 30 minutes, check the chicken breasts - depending on how high you cooked them they may be ready to pull apart into shredded pieces. You can also dice the chicken to make it go quicker.
When chicken is cooked thoroughly, remove from pot, shred or dice it, and put it back in the pot
Add the veggies and stir
Add cumin, chilli powder, pepper and salt and stir
Let it simmer for 60 minutes or more
You can also do this in a crock pot - but, the chicken still has to be cooked before mixing with veggies.
The cumin gives it a nice Mexican flavor - and a few tortilla chips make it even better. On it's own - it's pretty thick. I think of it more like a stew.
Number of Servings: 12
Recipe submitted by SparkPeople user CMCRIDER.
Heat pan, trim chicken breasts and lay them in pan.
Pour 1 cup chicken broth over breasts and let them simmer
While breasts are simmering, cut up the veggies and have them ready
After about 30 minutes, check the chicken breasts - depending on how high you cooked them they may be ready to pull apart into shredded pieces. You can also dice the chicken to make it go quicker.
When chicken is cooked thoroughly, remove from pot, shred or dice it, and put it back in the pot
Add the veggies and stir
Add cumin, chilli powder, pepper and salt and stir
Let it simmer for 60 minutes or more
You can also do this in a crock pot - but, the chicken still has to be cooked before mixing with veggies.
The cumin gives it a nice Mexican flavor - and a few tortilla chips make it even better. On it's own - it's pretty thick. I think of it more like a stew.
Number of Servings: 12
Recipe submitted by SparkPeople user CMCRIDER.
Nutritional Info Amount Per Serving
- Calories: 293.0
- Total Fat: 1.7 g
- Cholesterol: 46.3 mg
- Sodium: 1,445.4 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 7.8 g
- Protein: 25.6 g
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