This is a great soup for a cold night. It's loaded with southwestern veggies, and with just a bit of prep it's cooking on the stove! Feel free to add/swap for what you like or have on hand to customize it even more.
Ingredients:
2 bell peppers, diced
1 onion, diced
1 large chicken breast, diced
1 can black beans, drained
1 can fire roasted tomatoes
3c chicken broth
1c frozen corn
Vegetable oil
1 jalapeño (optional)
Seasonings:
1tbs chili powder
1/2tbs garlic powder
2tsp cumin
1tsp coriander
S/p
In a large pot over med high heat start your oil heating up then add the chicken and seasonings. Stir to coat and cook evenly for 7-10min.
Add onion and peppers and cook 5 more min.
Add beans, tomatoes, and broth and bring to gentle boil then reduce heat to simmer. While this is simmering you can roast the corn in a small skillet 10-15min until it starts to brown.
While this was cooking, I also decided to cut a couple tortillas into strips and coat with oil and the same seasonings as the chicken. I roasted these at 425 for about 10-12min till crunchy.
Once the corn is roasted you add it to the soup and taste to make sure it's seasoned just right. Serve and be creative with your toppings! I did avocado, cheese, and sour cream plus my tortilla strips. Yum!
