YUMMY--Southwestern chicken soup
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YUMMY--Southwestern chicken soup
| Mon, 05-14-2007 - 11:24am |
Southwestern chicken soup: (I always double this)
1 tb olive oil
2 boneless chicken breasts
1/2 yellow onion diced
2 cloves minced garlic
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp red pepper flakes
1 14 oz can chicken broth
1 can corn
1 can black beans drained
1 14 oz can mexican style tomatoes (I usually cut these up- don't drain them though)
2 tbsp chopped cilantro
Sourcream
Tostitos
Cook chicken in olive oil until opaque. Add onion, garlic, cumen, salt, chili powder, red pepper. Cook 1-2 min. Stir frequently until garlic and spices are fragrant. Stir in broth and corn and beans and tomatoes.Bring to boil over high heat. Reduce heat cover and simmer 15 min. Serve with sour cream on top sprinkle with cilantro. Serve w/ chips.
So I know that the corn and chips are not SBD friendly but I usually leave the corn in b/c you really don't get much per bowl. Or you could only use half a can or leave it out completely and it would probably taste fine. I like to top it with alittle cheese ans alittle sour cream and eat it without the chips. I tend to double the chili powder and red pepper flakes b/c I like things super spicy!


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I tried replacing the corn with black olives and it gave it a different flavor but it was really good! I also add a can of jalepeno peppers.
I was thinking about making some today. This is my first week of summer break at home and I will be working outside so I need to make something to have in the fridge!
Instead of corn chips make your own with WW pitas or WW tortillas.