Santa Re Soup
SANTA FE CHICKEN SOUP
After the soup has cooked, you may want to add more of the seasonings.
Olive oil or spray
1 cup chopped onion
2 generous teaspoons minced garlic
1 teaspoon cumin or to taste
1 tablespoon chili powder (for a less spicy soup, start out with 1 teaspoon)
1-1/2 to 2 pounds chicken, chunked up
1 can, 14.5 oz tomatoes and chilies
1 can, approx 16 oz, black beans, drained, rinsed and drained
1 pound corn, fresh, frozen, or canned (drained)
3 cans chicken broth
Shredded sharp cheese or Mexican cheese
Sauté onion, garlic, cumin and chili powder in a bit of oil for
a couple of minutes. Add chicken and stir to coat with spices. Cook over
medium heat until chicken is slightly opaque. Add tomatoes, beans, corn
and broth. Bring to a boil.
Lower to a simmer and cook until chicken is done, about 20 minutes. Adjust
seasonings, adding more to taste. Serve topped with plenty of cheese.
Enjoy this santa fe soup recipe!
©2006-2010 Rita Heikenfeld and AboutEating.com
