Ingredients

The following ingredients have 5 Servings
  • 3 1/2 cup(s) chicken broth
  • 2 - chicken breasts, whole
  • 1/2 cup(s) chopped onion
  • 1/2 tablespoon(s) ground cumin
  • 1 clove(s) garlic, minced
  • 1 tablespoon(s) cooking oil
  • 1 can(s) diced tomatoes (16 oz)
  • 1 can(s) tomato sauce (8 oz)
  • 1 can(s) diced green chili peppers (4 oz)
  • 1/4 cup(s) chopped fresh cilantro or parsley
  • 1 tablespoon(s) fresh oregano, or 1 tsp. dried oregano
  • 1 can(s) pinto beans (16 oz)
  • 1 cup(s) frozen corn
  • salt and pepper, to taste

Instruction

  • Cook chicken breasts. Remove bones and shred/finely chop.
  • Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
  • Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
  • Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
  • Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
  • Add 1 cup of corn.
  • Heat until corn is heated. This can all be done in the Crock Pot as well.
  • Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.