This is my go-to recipe when I want something spicy, easy, and guaranteed to open up my sinuses! Made with ingredients I usually have on hand, it’s easy to put together and makes a wonderful weeknight meal for people in a hurry, especially if you do a little prep on the weekends. It also freezes well!

INGREDIENTS:

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons garlic, minced
2 jalapenos, finely diced (optional)
6 cups chicken broth
1 can Rotel tomatoes
1 14.5-ounce can black beans, rinsed and drained
1 cup frozen whole kernel corn OR 1 14.5-ounce can corn, rinsed and drained
3 chicken bones, skinless chicken breasts
1 packet taco seasoning
2 tablespoons fresh cilantro, chopped
1 cup shredded Monterey jack or cheddar jack cheese
Sour cream and tortilla chips for garnish

INSTRUCTIONS:

In a large heavy bottomed dutch oven, heat the vegetable oil over medium heat. Add the onions and cook for a couple of minutes or until softened. Add the garlic and the jalapenos, if using, and cook for another minutes. Don’t saute for too long or the garlic may become bitter.

Add the chicken broth, Rotel, beans, corn and taco seasoning to the pot and bring to a gentle boil. Add your chicken breasts, cooking for about 20-25 minutes until cooked through and tender. Once the chicken is cooked, removed from the pot and dice or shred into bite sized pieces and return it to the pot. Add the cilantro.

Just before serving, add the cheese and stir until melted throughout. Dip into bowls and serve with a dollop of sour cream and tortilla chips or Fritos on the side.

NOTE: If planning to freeze, don’t add the cheese to the whole pot. Stir it into individual portions of soup instead or on the side as a garnish.

Want to make this even easier? Cook and dice chicken on the weekend and just add it to the soup and heat through. I usually cook chicken in large batches and portion out diced pieces to use in recipes later. You can even pick up a rotisserie chicken at the grocery store for this purpose.

Grammy

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