Thursday, December 30, 2010

Hearty Southwest Chicken Soup

Guest post from Danielle at "Yeah, I Said It"
*Contribution for the Valentine's Day Spotlight 2011

A delicious chicken soup full of vegetables and beans. Serving suggestion: Crumble tortilla chips into the soup before serving, and top with a dollop of sour cream, a pinch of shredded cheddar cheese, and some chopped cilantro.

1 pound chicken tenderloins, cooked and cubed

1 48 oz. box of chicken broth

2 cans Del Monte Diced Tomatoes with Zesty Green Chilis

1 can of sweet corn

1 can dark red kidney beans

1 can light red kidney beans

1 tbsp garlic powder

1 tbsp chili powder

2 tbsp olive oil

1 cup chopped onion

Boil, grill, or bake chicken until done. Cut into cubes and put in a big pot. Saute onion in olive oil until soft and add to pot. Add canned tomatoes, chicken broth, beans, corn, and spices to pot. Cook at least 30 minutes so the flavors meld. Serves 6.