A great option for a cold day, when you’re looking for something with a Southwestern flair.
3-4 Medium-sized chicken breasts
5 Cloves garlic – minced
1 Yellow onion – diced
1 Orange bell pepper – diced
1 can Mexicorn – drained
1 can Black beans – rinsed and drained
1 can Rotel tomatoes
1/2 cup Chopped fresh cilantro
32oz Chicken stock or broth
16 oz Cookwell & Co green chili stew (substitute: hatch green chili tomatillo salsa)
1 1/4 tsp Cumin
1 tsp Garlic salt
1 tsp Ground pepper
1/4 tsp Chili powder
1 Avocado – diced (for garnish)
Shredded colby jack cheese (for garnish)
Tortilla chips (for garnish)
- If you haven’t already done so, start the basic prep listed in the Ingredients list above (ie – mince, dice, drain, etc)
- Pre-cooking chicken: Cut breast into 2-3 smaller pieces for faster cooking. Place them in a stock pot, cover with water, then add a dash of salt. Barely bring water to a boil, then turn off heat and let chicken stand in water for 5 minutes.
- Remove chicken from water
- Pour remaining water in a bowl to be used later
- Using the same, empty stock pot, add a tablespoon of olive oil. Sauté the onions and bell pepper until onions are translucent.
- While maintaining medium heat, add and stir in diced garlic, Rotel, garlic salt, cumin, chili power and ground pepper
- Add chicken broth, black beans, mexicorn and green chili stew. Stir.
- Shred chicken breasts and return them to the pot
- Add some of the saved water/broth from chicken prep stage, if more liquid is needed (usually)
- Squeeze juice of 2 limes into soup and add fresh cilantro
- Reduce heat to simmer for 15-20 minutes before serving
Garnish each bowl with fresh avocado, cilantro, colby jack cheese and corn tortilla chips