Things you will need:
2 Chicken Breasts
1 tsp Garlic Powder
1 T Ground Cumin
1/2 tsp Chili Powder
4 Cans Chicken Broth
16 oz jar of Salsa (any salsa will do, I used Medium Pace Picante Chunky Salsa)
15 oz Canned Corn (drained)
15 oz Canned Black Beans (drained and rinse well)
Sour Cream, Tortilla Chips, Shredded Cheese to Garnish
Empty the cans of Chicken Broth into a large pan
Put Chicken Breast in hole in with the Chicken Broth. (I used chicken tenders so they would cook faster)
Turn the burner on High
Add all of your ingredients
Cook until the chicken is done
Once the chicken is done take it out of the soup and shred it. You can cube it or cut it into little pieces but I found that if you shred it, there is more to go around and you get a piece of chicken in every bite.
Next time I make this I am going to make it with 3 cans of Chicken Broth because the soup is very soupy and I like a "thicker" soup.
I put a dallop of sour cream and some shredded cheese on top. I also garnished it with chips, however you can crush them up and put them in the soup too.
1 comment:
This soup is soooo good. Grant and I and others loved it when we made it. I've actually made it twice in the last 1.5 weeks. Delicious
Post a Comment