Southwestern Chicken Soup
1 pound boneless skinless chicken breast
1 T olive oil
1-1/2 t cumin
1/8 t dried red pepper (cayenne) (more as you like)
3/4 t minced garlic
1/2 t salt
1/4 t pepper
1 green pepper, diced (1c)
1/2 medium onion, diced (1c)
2 ears corn or 8 oz bag frozen corn or 1 can corn, drained
28 oz can diced tomatoes, undrained
8 oz can tomato sauce
2 cups chicken broth
1 can black beans, drained and rinsed
1 can Great Northern (white) beans, drained and rinsed
tortilla strips/chips **(or white corn tortillas and canola oil, see directions below)
shredded Cheddar, Mexi-blend cheese, or Chihuahua Cheese
Mix half of the spices and oil together and add chicken to coat. Set aside for grilling.
Dice green pepper and onion and add along with the other 1/2 of the oil and seasonings to a large pot.
Cook until soft, 10-15 minutes.
Microwave corn for 5-6 minutes or boil. Add to grill with chicken to get char marks. (Means more flavor!)
Chop chicken into chunks and remove corn kernels from cob.
Rinse beans in colander. If you don't the brown beans will make your soup dirty looking.