A wonderfully quick and easy recipe that only took 1 hour from start to eating. A great way to initiate my new soup pot.
The basic recipe is from Taste of Home but it had some things that drive my crazy in a recipe. If I chop a carrot, I chop the whole carrot and use the whole carrot. The vegetable and chicken were measured in cups. I converted to the real world measures… 2 carrots etc.
5) After chicken is done, remove chicken to bowl. Add 1 T olive oil to pan and add prepared vegetables. Cook until tender and becoming translucent. About 6 minutes.
6) Add chicken and beef broth, corn and chicken to pot. Add spices to pot. Bring to boil and then decrease heat and simmer for 15-20 minutes.
3 skinless boneless chicken breasts (about 2 pounds)3 flour tortillas2 sticks celery chopped small1 medium red onion chopped small2 medium carrots chopped small49 oz can reduced sodium chicken broth14 1/2 oz can beef broth10 1/2 oz can RoTel diced tomatoes with green chilies1 can (15 ounces) black beans, rinsed and drained1 lb package frozen whole kernel corn2 t parsley flakes1 t dried basil1 t ground cumin1 t ground coriander1 T olive oil Shredded cheese for topping
Prep time: Cook time: Total time: Yield: 8