Ingredients
-2 chicken breasts
-1 tablespoon olive oil
-11/2 teaspoons cumin
-1 teaspoon chili powder
-1 teaspoon garlic powder
-1/2 teaspoon salt
- 1 cup carrots chopped
- 1 onion chopped
- 1 bell pepper chopped
- 3 cloves garlic
- 1 can Rotel
- 2 cups chicken/vegtable broth
- 3 tablespoons tomato paste
- 1 can black beans
- 1 cup fresh or frozen corn
- 1/2 cup refried beans
- 1 lime
- chopped cilantro
- Colby jack cheese
- tortilla chips or strips
- sour cream
- avocados
- red onion
Preheat oven to 375. Drizzle olive oil on chicken. In a bowl mix cumin, chili powder, garlic powder and salt. Sprinkle a little on chicken and set the rest aside. Put chicken on pan and bake in oven for 20 minutes or until done. Shred cooked chicken and set aside.
Put 1 tablespoon olive oil in soup pan and heat to medium high. Put in carrots, onion, peppers, and garlic and sauté for a few minutes. Add rest of spice mixture to veggies and shredded chicken. Add rotel, chicken broth, tomato paste and black beans. Bring to boil, the lower heat to simmer and cook 45 minutes. Add refried beans and corn. Cook 30 minutes more. Take off hear and add lime juice and some chopped cilantro. Wait 15 or so minutes before serving. Garnish with what ever you like. ;)
This soup was awesome and even my kids ate it! That is always a winner in my book!
