Kickin' Chicken Soup

By rsink

A delightful Mexican-type soup! If you want more kick, just add more ground red pepper!

Ingredients

• 2 large boneless chicken breasts (can also use cooked, deboned chicken breasts)
• 3 Tablespoons Canola oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1 jalapeno pepper, chopped (can also use 2 tablespoons chopped jalapenos from a jar)
• 1 carton (32 oz.) low-sodium chicken broth (I use 4-5 cups of reserved broth from cooking the chicken)
• 3 cups fresh or frozen corn kernels
• 1 can (15 1/2 oz) black beans
• juice of one lime
• 1 tsp. Salt or to taste
• 1/2 tsp. Ground red pepper or hot sauce
• freshly ground black pepper
• 1/2 cup minced cilantro
• shredded Monterey Jack cheese, tortilla chips

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Heat broiler; cook chicken, turning once about 10 minutes. Meanwhile, heat oil in stockpot over medium heat. Add garlic, onion, and jalapeno. Cook until soft, about 3 minutes. Add broth, corn, beans, lime juice, salt, and red and black peppers. Heat to a boil. Reduce heat to simmer.

2. Slice or shred the cooked chicken. Add to pot. Add the cilantro. Heat through, about 1 minute. Ladle into soup bowls. Top each with shredded cheese and crumbled tortilla chips if desired.

(I generally use chicken which I have already cooked and deboned and 4-5 cups (32 –40 oz.) of reserved chicken broth. It makes the preparation go faster.)