Sunday, September 11, 2011

Chicken Tortilla Soup

2 Chicken Breasts
1 1/2 teaspoon Cumin, plus additional
1 teaspoon Chili Powder, plus additional
 1/2 teaspoon Salt, plus additional
1 small Onion, diced 
1 Green Pepper, diced
1 can diced Tomatoes 
3 tablespoons Tomato Paste
1 can diced Green Chilies 
32 oz. Chicken Stock
4 cups Hot Water
2 cans Black Beans, Drained and Rinsed 
1 cup Frozen Corn 
2 tablespoons Lime Juice
2 teaspoons dried cilantro

1. Preheat oven to 375 degrees. Place chicken in baking dish. Sprinkle with cumin, chili powder and salt, to your liking.  Bake chicken for 30 minutes or until chicken is done. Allow chicken to cool, shred chicken.

2. In large pot, add diced chicken, onions, green peppers, cumin, chili powder, and salt. Heat on medium-high. 

3. Add tomatoes, tomato paste, green chilies, chicken stock, water, black beans, and frozen corn. Bring to a boil. Simmer uncovered for 1 hour. Add lime juice and cilantro right before serving.

4. Serve with cheese, avocado and tortilla chips. 

Slightly adapted from Pioneer Woman

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