Onions & Peppers: the start of something good!
When pressed for time, soup making is still an option. Whenever I have some leftover chicken or extra black beans, this soup is always on my mind. Corn, beans, cilantro, chicken soup, ya can’t go wrong!
Tex-Mex Chicken Soup
2 boxes Chicken broth
2 cups cooked chicken, shredded
1 cup brown rice, cooked
1 red or green pepper, diced
1 onion diced
olive oil
I-15 oz. can fire roasted diced tomatoes
1 or 2 chili peppers
1 can beans (black beans, pinto beans) rinsed and drained
1-T ground cumin
1-T chili powder
1 cup corn ( frozen works fine)
¼ cup chopped fresh cilantro
juice of 1 lime
zest of 1 lime
Put the 2 boxes of chicken broth into a big pot on the stove, low heat.
In a sauté pan, cook the onions and green pepper in some olive oil until onion is golden, about 4 minutes.
Add onion and pepper mix to broth.
Add all other ingredients except cilantro, corn and lime
Lightly simmer the soup, covered, for 20 minutes.
Add corn, lime and lime zest.
Simmer a minute or two more.
Serve,
Garnish with cilantro, crushed tortilla chips or guacamole.
