This Southwest-style chicken soup is easy to make and tastes great. It's great for busy days. It's a quick and easy 10-minute meal that's full of protein and vegetables.
Ingredients: 1 lb cooked chicken, shredded. 1 can black beans, drained and rinsed. 1 cup corn kernels frozen or canned. 1 cup diced tomatoes. 1/2 cup diced red bell pepper. 1/2 cup diced onion. 2 cloves garlic, minced. 4 cups chicken broth. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 1 tbsp olive oil. Toppings: shredded cheese, avocado, cilantro.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic, onion, and bell pepper. Saut until the meat is soft. Chicken shreds, black beans, corn, and diced tomatoes should all be added. Salt and pepper should be added. Combine well. Put in the chicken broth and raise the heat. Bring it to a boil. Make the seasonings taste better. Shred cheese, avocado slices, and fresh cilantro should be added on top of the hot dish.
Prep Time: 5 minutes
Cook Time: 5 minutes
taberna pikapote
