Tuesday, March 26, 2013

Chicken Enchilada Soup

3-4 Chicken breasts
1 Onion chopped
2 C. Cilantro
1 Can Diced tomatoes
1 Can Black beans
1 Can Corn
1 Can Great White Northern beans
1 Can Red kidney beans
1 Serano Pepper finely chopped and seeded
2 T. Better than Bouillon
2 T. Cumin
2 T. Chilli powder
2 t. Salt
4 C. Grated cheddar cheese
3 Avocados
Sour Cream
Bag Tortilla Chips

Boil chicken breasts in 8 C. water with salt, chopped onion and cilantro. Bring to boil and turn to med/low heat and simmer for an hour. Remove boiled chicken breasts from pot and dice into cubes. Add diced chicken, bouillon, tomatoes, corn, beans and spices. Salt and pepper to taste.  Simmer for 15 minutes more.
Top with Tortilla chips, grated cheddar cheese, sour cream, and diced avocados.

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