Ingredients
The following ingredients have 4 Servings
- 2 boneless chicken (cubed)
- 4 slices of bacon
- 1 jalapeno (diced)
- 1 - 15 oz. can black beans (drained)
- ½ cup red pepper (chopped)
- 1 cup Jersey Fresh corn (fresh or frozen)
- ½ cup onion (diced)
- 1 garlic clove
- 1 can green chilies
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 - 46 ounce can chicken broth
- 2 to matoes (diced or 1 - 15 can of diced tomatoes)
- Crispy tortilla chips or tortilla strips - for garnish
- Sour Cream (for garnish)
- Cheddar Cheese (for garnish)
- 2 tablespoons canola oil
Instruction
- Fill a pot with water and add chicken. Bring to a boil until chicken is cooked through - about 25 minutes. Skim off any fat that rises to the top and set aside.
- In a large pot, heat oil over medium heat. Add bacon to crisp. Drain of excess grease.
- Add bacon back to the pot along with the onion, peppers, green chilies, garlic and corn. Saute a few minutes until the onions are transparent.
- Add the can of chicken broth to the soup along with the skimmed broth that the chicken was poached in.
- Shred the chicken and return to the pot with the broth.
- Add fresh tomatoes (or can), along with all the seasonings and the black beans to the soup. Bring to a simmer. Cook for at least 30 minutes.
- Garnish with tortilla chips and sour cream.
