Even though where I live the temperature has been in the triple digits three days in a row, we still eat soup! Yes we do, because soup is really a light meal on a hot day. Maybe not all soups are light but this one is! This recipe is easy and ready in 30 minutes! Here is what you will need. (The photo doesn't contain all the ingredients)
1 Tbs. canola oil
1 medium onion chopped
4 garlic cloves minced
2-3 carrots or 10-15 baby carrots sliced
8 cups chicken broth
1 14oz. can fire roasted diced or stewed tomatoes
1 can Ro-Tel tomatoes with green chilis
1 Tbs. ground cumin
2 tsp. ground coriander
Pepper to taste
1 can black beans, rinsed and drained
1 1lb. bag frozen corn
6 cups or 2-4 cooked boneless chicken breasts, chopped or shredded
Juice of 1 lime
handful of chopped cilantro
Garnish - crushed tortilla chips, shredded cheese, diced avacado
In a large dutch oven over medium high heat, add the oil. When the oil is hot add the onion, garlic and carrots. Cook til the veggies are soft, about 5 minutes.
Add the chicken broth, diced tomatoes, Ro-Tel tomatoes, cumin, ground coriander and pepper. Bring to a boil, turn down heat and let simmer about 10 minutes.
Add the beans and corn, bring back up to a boil and then simmer about 5 minutes.
Add the chicken and continue to simmer another 10 minutes. Remove from heat and add the juice of 1 lime and the cilantro.
Serve garnished as desired.
There is no right or wrong way to make this soup! We like a LOT of stuff in our soup, but you don't have to put in as much if you don't want to. Also, the Ro-Tel comes in different varieties and some are spicier than others, so you can make it as spicy or mild as you want it.
Have a great Thursday!!!
Annette
