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Salads - Soups - Sidedishes
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None
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Ingredients |
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1 T extra-virgin olive oil
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¼ onion, diced
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1 pound boneless, skinless chicken breast, trimmed of fat
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2 cloves garlic, minced
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2 cans reduced-sodium chicken broth
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1 can Rotel tomatoes with green chiles
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½ C frozen corn
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1 can black or small red beans, rinsed
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1/4 tsp freshly ground pepper
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1 T ground cumin
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1 T Mexican oregano
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2 T lime juice
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1/2 C chopped fresh cilantro (optional)
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Instructions |
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Heat oil in a Dutch oven over med-high heat. Add onion and sauté until transparent.
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Add garlic, broth, tomatoes, pepper and lime juice; bring to a simmer, and add chicken. Simmer for 15 min or until chicken is done.
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Remove chicken and shred. Return chicken to pot.
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Add beans and corn and heat through. Remove from heat, adjust seasoning and stir in cilantro.
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| Serving
Suggestions |
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Serve with shredded cheese, a dollop of sour cream, chopped avocado, and diced fresh jalapenos if desired. Serve with warmed tortillas.
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Originally Submitted
6/4/2009
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You can add this Mexican Chicken Soup recipe to your own private DesktopCookbook.
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