Mexican Chicken and Black Bean Soup

Mexican Chicken and Black Bean Soup

Original Source: The Food Nanny, Liz Edmunds

1 pound boneless skinless chicken breasts

2 T butter

1 garlic clove, minced

2 (14.5 oz) cans stewed or diced tomatoes, cut up (I use petite diced tomatoes)

1 (15 oz) can corn, undrained (I use frozen corn)

1 (15 oz) can black beans, drained

2 cup chicken broth

1 cup salsa

½ cup chopped fresh cilantro

1 T  ground cumin

 

Toppings

Shredded cheese

Tortilla chips

Sour cream

 1. Cut the chicken into bite-size pieces. Melt the butter in a soup pot over medium heat. Cook and stir the chicken until slightly browned and no longer pink. Add the garlic and cook for 30 seconds.

 2. Add the tomatoes, corn, bean, broth, salsa, cilantro, and cumin; bring to a boil. Decrease the heat, cover and simmer for 20 minutes.

3. Serve with cheese, tortilla chips and sour cream.

 

Variation: If you have leftover cooked chicken on hand (about 3 cups) simply pout it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4-8 hours.