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BETTER THAN STARBUCKS SANTA FE CHICKEN VEGETABLE SOUP
BY: Rita Nader Heikenfeld, CCP, CMH
Website: ABOUTEATING.COM
Blog: Cincinnati.com
Olive oil
1 generous cup chopped onion
2 generous teaspoons minced garlic
1 teaspoon cumin or more to taste
1 tablespoon chili powder (for a less spicy soup, start out with 1 teaspoon)
1 bay leaf
1-1/2 to 2 pounds chicken, skinned and cut into 1/2" chunks
1 can, 14.5 oz, tomatoes and chilies
1 can black beans, drained and rinsed and drained 10 oz corn, frozen, thawed
3 cans chicken broth or more as needed
Homemade tortilla strips (opt)
Shredded Mexican cheese blend
Saute onion, garlic, cumin, chili powder and bay leaf in a bit of oil for a couple of minutes. Add chicken and stir to coat with spices. Cook over medium heat until chicken is slightly opaque. Add tomatoes, beans, corn and broth. Bring to a boil.
Lower to a simmer and cook until chicken is done, about 15 minutes. Serve with cheese and tortilla strips. Serves 12
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