Santa Fe Chicken Soup
From ravenseyes 16 years ago
- 60 minutes to make
- Serves 10
This quick and easy soup is filled with robust flavors, feeds a crowd, and is a real pleaser.
Ingredients
- 1 cup finely chopped onion shopping list
- 3 large cloves of garlic minced shopping list
- 1/2 cup celery finely diced shopping list
- 12 cups chicken stock (homemade or canned) shopping list
- 1 14 1/2 oz del monte jalapeno diced tomatoes shopping list
- 1 14 1/2 oz del monte mild green chilles and tomatoes shopping list
- 2 boxes Zataran black beans and rice shopping list
- 1 14 oz bag of Pictsweet corn and black beans shopping list
- 14 oz black beans shopping list
- 5 bonelss breast of chicken shopping list
- 2 tsps cumin shopping list
- 1 tsp corriander shopping list
- 2 tsps dried cilantro shopping list
- salt and pepper to taste shopping list
How to make it
- Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
- Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightyly.
- Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, corriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
- Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
- Serve with a dolpe of sour cream, some corn chips with guacamole....for a complete dinner.
The Rating
Reviewed by 5 people-
I'm cooking this soup right now
I think it'll be great
nakedchef
in Taichung loved it
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What a great soup recipe, another winner! It is getting cold here now and I really fancy this one. Thanks for posting it!
I hope you're going to be OK. All my very best wishes for a good outcome and a speedy improvement.
Susan
Hu...more
sitbynellie
in Glasgow loved it
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