"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Southwest Chicken Soup Recipe

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This recipe for Southwest Chicken Soup, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Merrill, sister of groom
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts, cubed
1 clove of garlic, chopped
1/2 medium onion, chopped
2 Tabs of olive oil
2 can of black beans, RINSED AND DRAINED
2 can of southwestern style diced tomatoes (ro-tel)
2 can of corn, undrained
1 tsp cumin
1 tsp cilantro

brown rice or tortilla chips
grated cheese
sour cream

Directions:
Directions:
Cube chicken and sauté in oil with onion and garlic. In a medium stock pot, combine cooked chicken and rest of ingredients. Bring to a simmer, cover and turn on low to medium low. Cook at least 30 minutes. Serve over brown rice and top with cheese and sour cream.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a favorite, and so easy. But don't forget to drain and rinse beans, or you will suffer the consequences!

 

 

 

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