Wednesday, October 17, 2012

Fiesta Chicken Soup

Soup season is upon us, well technically not today since it is 73 degrees outside.  I enjoy quick, easy, and delicious food and the following recipe is one that 75% of my family will eat. The food critic of the family is not a fan of beans.  The soup can be prepared using leftover chicken or rotisserie chicken, which makes it even simpler.  It is also a great crock pot recipe, you can just add everything to the crock pot and cook on low for 8 hours and have a delicious meal to come home to in the evening. This recipe makes 8 generous servings.

Fiesta Chicken Soup
2 cups cooked chicken, shredded
1 teaspoon cumin
1 teaspoon chili powder
1/2 t garlic powder
1/2 salt
1 T olive oil
1 cup diced onion
1/2  green pepper, diced
1/2  red pepper, diced
3 cloves garlic, minced
1 can (10 oz.) diced tomatoes and green chilies
32 ounces, chicken stock or broth
3 T tomato paste
4 cups water
1 cup of frozen corn
1 can (15 oz.) black beans, drained and rinsed
3 T cornmeal (stirred into a paste with 1 T water)

Sour Cream
Diced Avocado
Diced Red Onion
Grated Monterey Jack Cheese
Tortilla Chips or Strips

Heat oil in a pot over medium heat.  Add onions, peppers and garlic.  Stir and begin cooking, then add spices.  Stir to combine, then add shredded chicken and stir.

Add tomatoes, broth, tomato pate water, corn, and beans.  Bring to a boil, then reduce heat to a simmer.  Simmer 45 minutes uncovered. 

Mix cornmeal with water.  Pour into the soup, then simmer for an additional 30 minutes.  Check seasonings, adding more if needed.  Turn off heat and let sit for 15 minutes before serving.  Ladle into bowls and garnish.

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