Sunday, December 5, 2010

Southwest Chicken Soup

2 boxes chicken broth
4 chicken breasts
1 can black beans
1 clove garlic chopped
1 can organza beans
1 can corn, drained
1 bunch green onions chopped
3/4 cup diced carrots
2 cans Mexican style stewed tomatoes

Brown chicken in skillet with olive oil. Season with
salt and add chopped garlic. Cover and cook thoroughly.
Once chicken is cooked chop chicken and add remaining
ingredients into a large pot. Simmer 1 1/2 hours.
Serve with shredded Mexican cheese.

Printable recipe

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