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| top: soup without broth as is eaten by my 16 mo old. bottom: garnished with cheddar cheese and avocado. right: pot full of goodness. |
Ingredients:
2 tbs olive oil
1 yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbs ground cumin
1 tbs smoked paprika
1 tsp ground cayanne pepper (optional, to taste)
28 oz canned diced tomatoes
1 can black beans, drained and rinsed
1 can corn, drained (I like to use frozen from our garden)
1 quart chicken stock (I like to make and use stock from the last chicken I roasted)
3-4 cups shredded chicken (or whatever I can manage to pick off the bones of the last chicken I cooked)
Salt and Pepper to taste
1 flour/corn tortilla cut into small strips (optional) OR serve with tortilla chips
*Garnish with fresh lime juice, shredded cheddar and avocado (optional)
-In a large soup pot or dutch oven, heat to medium high, add oil and saute onions and peppers until translucent and add garlic. Then add seasonings and saute for another minute or 2.
-Add in diced tomatoes, rinsed black beans, drained corn and chicken stock. Stir to combine.
-Add in shredded chicken and tortilla strips, stir and simmer for 15-20 minutes.
-Garnish and serve
This meal is SO quick and easy, and a big hit with my family. Enjoy!
