2 TBLSP Olive Oil
1 onion, chopped
2 cloves garlic, minced
1 box chicken broth (allows you to adjust liquid to consistency you like)
1 can Rotel Tomatoes ( can also use a can of Tomalillos drained and chopped or salsa verde)
1 can diced green chiles ( 7 oz)
1 large can of diced tomatoes
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp ground cumin
1 bag of frozen corn
2 large boneless chicken breast, cooked and chopped into small pieces
2 cans of white beans
salt and pepper to taste
Heat oil; and cook onion and garlic until soft
Add rest of ingredients. Simmer until flavors meld and hot.
Recipe from allrecipes.com
Comments: I have altered this recipe a bit from its original to make it a bit heartier and less soupy. It is suggested that you can add 2-3 TBLSP of cornstarch mixed in chicken broth or milk if you want it thicker but I opted to just add more beans and corn. Garnish with sour cream, this is a really nice addition to the flavor of the soup. I make this soup and let it simmer in the crock pot. However, if you are in a hurry, you could assemble this soup and have it on the table in about 30 minutes total. I serve with jalapeno/cheese corn muffins. This recipe is quick and spicy!
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