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Monday, June 21, 2010

Southwest Chicken Soup

1/2 lb Boneless Skinless Chicken Breast, cut into 1/2-inch cubes
1/4 cup Onion, chopped
3 Garlic Cloves, minced
2 TB Olive Oil
1 (15 oz) can Corn, drained
1 (15 oz) can Black Beans, drained and rinsed
1 (14.5 oz) can Chicken Broth with Garlic
1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained
1 tsp Ground Cumin
1/2 tsp Salt
1 tsp Chili Powder
1/4 tsp Cayenne Pepper
Sour Cream
Fresh Cilantro, chopped

In a large pot, heat olive oil over medium heat, add onion and garlic and saute until just tender. Add chicken and cook until lightly browned. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder, and cayenne. Bring to a boil. Reduce heat; cover & simmer for 20 to 25 minutes. Garnish with a spoonful of sour cream in the center and a sprinkle of fresh cilantro. Serves 4.

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