by TANNER JOHNSON @919BackYardBBQ
Now that November has rolled around, the temperatures are dropping more and more, and there’s not much better than warm stews and soups for this time of year. I’ll give you guys a break from all of the turkey recipes for something a lot more flavorful in my opinion! This soup is really easy to make, very versatile in what toppings you can add to it and what you can serve it with. It is now on our regular rotation for soup season.
Ingredients: (for serving 4 people or 2 w/ leftovers)
- 2 Chicken Breasts (boneless)
- 1 can crushed tomatoes
- 1 box (32oz) Chicken Broth
- 1 can Black Beans (drained and rinsed)
- 1 can of corn (drained and rinsed)
- 1 small can of hatch green chiles
- 1 red (or any color) bell pepper (diced)
- 1 tbsp Olive Oil
- 1 (or ½) chopped white onion
- 2 tbsp minced garlic
- 1 (de-seeded & diced) jalapeno
- ½ Cup chopped cilantro
- Juice of 1 lime
- 1 packet of taco seasoning of your choice (I use Fire & Smoke Society taco seasoning)
- Salt to taste
Instructions:
- Heat dutch oven or a large pot over medium/high heat
- Add Onion, Garlic, all of the peppers/chiles. Cook and stir often until softened and onion is translucent
- Add chicken breasts, corn, beans, tomatoes, taco seasoning, salt, half of the cilantro, & chicken broth
- Bring to a light boil, then simmer for about 25-30 minutes
- Take chicken out, shred up with two forks, or utensil of choice. Add chicken back into the pot and let it cook for another 5 minutes at medium heat
- Serve soup in a bowl with your favorite toppings! You can’t go wrong with some fresh avocado slices, jalapenos, some shredded cheddar cheese and then the other half of the cilantro for garnish. Tortilla strips or tortilla chips are a good option for some crunch too.
