I’ve seen a lot of recipes for Mexican type soups. This one is a little time consuming to prepare but by far the best in flavor. And, in case you’re wondering, Kelly is one of my many cousins. She’s a mom, a model, and an all-around fabulous gal.
- olive oil
- 5 chicken breasts
- 1 large onion diced
- 3 garlic cloves minced
- 1 bunch of green onion tops
- 1 bunch of cilantro chopped to stems
- 5 large carrots sliced
- 6 cups of chicken broth
- 4 cans of diced Mexican tomatoes (or zesty Jalapeno)
- 2 cans black beans (rinsed and drained)
- 1 bag of frozen corn
- 1 Jalapeno, seeded and diced
Clean chicken and cut into 1 in. cubes. Sauté in olive oil, garlic, and onion. Add corn. As it starts to brown, add other ingredients (cilantro and jalapeno last). Heat to boil and then simmer until spices are blended. I say the longer the better. And this makes a lot. I like it like that. I freeze half of it. But it will work if you half it.
Serve with tortilla chips and sour cream.