Mexican Chicken and Black Bean Soup
1 pound boneless, skinless chicken breasts
2 tablespoons butter
1 garlic clove, minced
2 (14.5-ounce) cans stewed or diced tomatoes cut up
1 (15-ounce) can corn, undrained
1 (15-ounce) can black beans, drained
2 cups chicken broth
1 cup salsa
1/2 cup chopped fresh cilantro
1 tablespoon ground cumin
Shredded Monterrey Jack or pepper Jack cheese
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.
Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a
boil. Decrease the heat, cover, and simmer for 20 minutes.
To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and
soup. Top with a dollop of sour cream.
Serve with: a green salad or fresh fruit and additional chips and salsa.
Variation: If you have leftover cooked chicken on hand (about 3 cups), simply put it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4 to 8 hours.
Can be made Meatless Omit the chicken and substitute vegetable broth for the chicken broth