Chicken Taco Soup

2 boneless chicken breast halves
1 teaspoon olive oil
1 cup chopped onion
1 small clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 tablespoon fresh-squeezed lime juice
2 cans chicken broth
1 cup fresh salsa
1 cup frozen corn kernels
1 cup black beans, drained and rinsed
1 can cut tomatoes (15-16 oz.)
1 package taco seasoning mix, optional
1 bag tortilla chips
Toppings:
Shredded jack cheese
sour cream
green onion, thinly sliced

Cut raw chicken into bite-sized pieces and saute in oil. Add chopped onion and minced garlic after liquied from chicken cooks off and cook until onion and garlic are soft and chicken is very lightly browned. Add all other ingredients except black beans and tortilla chips. Bring to boil, then simmer for 10 minutes.
Turn off heat, add black beans, and let warm through for a few minutes. To serve, place small handful of tortilla chips in bottom of bowl. Add soup with plenty of liquid) then toppings.
Great with warmed flour tortillas and fruit salad on the side. I usually double the recipe.

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