The photo does not include tortilla chips, avocado, cheese, or sour cream. I took it after we ate and didn't want to garnish the soup so I could have left overs :-).INGREDIENTS:
2 boneless, skinless chicken breasts or 2 cups cooked chicken
1 cup cooked rice
1 can black beans, rinsed and drained
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
8 cups chicken broth
2 cups frozen corn or 1 can of corn, drained (I prefer frozen corn)
1/4 tsp. chili powder
2 Tbsp. lemon juice (or the juice of 1 lime)
4 Tbsp. lime juice (or the juice of 2 limes)
1 1/2 c. salsa
1 c. tortilla chips
1 c. shredded cheddar cheese (do not garnish with cheese to make milk-free)
1 avacado, cubed
cilantro
DIRECTIONS:
- In large pot boil chicken for about 25 minutes or until cooked through.
- Remove chicken, cool, and shred.
- In a large skillet cook onion, garlic in the oil and add cumin.
- Cook until onions become clear.
- Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture.
- Add shredded chicken, beans, corn, chili powder, lemon juice, lime juice and salsa to the broth and bring to a boil.
- Reduce heat and simmer 30-40 min.
- Add rice.
- Top with corn chips, cheese, avacado, cilantro, and a little sour cream.
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1 comment:
Loved, loved, LOVED this. We felt like we were eating a gourmet meal! I didn't have any leftover rice so I added 2 cups of Minute Rice before letting it come to a boil and it worked great! I also added 1 can of rinsed/drained black beans and some smoked paprika. Seriously, my new favorite soup. You were right though, Cheree, the fresh avocado and cilantro makes the soup. Thanks for an amazing recipe!!
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