3 Tbsp. vegetable oil
1-1/2 lb. boneless skinless chicken breast,
cut into ½-inch pieces
1-1/4 cups onion, chopped
1 Tbsp. fresh garlic, minced
1 Tbsp. ground cumin
1 (15.5 oz.) can black beans, rinsed and
drained
1 (14.5 oz.) can fire roasted diced
tomatoes, drained
1 (4 oz.) cans chopped green chilies, mild
or hot
1 (48 oz.) pkg. chicken broth
2 (8 oz.) cans tomato sauce
¼ tsp. pepper
Tortilla chips, crushed
Cook chicken in oil in a large saucepan on medium-high
heat 5 minutes, stirring occasionally. Stir in onion. Cook an additional 5
minutes. Add garlic and cumin. Cook 1 minute.
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| This is a nice meaty soup. |
Stir in beans, tomatoes and chilies. Cook 5 minutes. Add remaining ingredients, except tortilla chips. Bring mixture to a boil.
Reduce heat to medium-low. Cook, uncovered, 10 minutes.
 |
| Such flavor! |
Top each serving with crushed tortilla chips.
 |
| The chips aren't just for decoration - they add a nice dynamic to the overall dish. |
My Rating: 4/5 "Tasty stuff! Just flavorful enough to be interesting without being overwhelmingly spicy - although it could get kicked up a notch and still be quite tasty. There's also a lot of different stuff in this soup, so it's more interesting texture-wise than your average cream-of-whatever. Enjoy!"
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