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"Mexican" Minestrone Recipe

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This recipe for "Mexican" Minestrone is from The Ballard/McGovern Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-4 boneless skinless chicken breasts (depending on how many serving and how chickeny you want your soup)
1-2 tsp. Chili powder
1 tbls olive oil
1 tsp garlic
1 large box chicken stock
1-2 cups water
1/2 bag frozen corn
1 drained and rinsed can of black beans
1 can fire roasted tomatoes
1 lb. pasta (I use bowties or rotini, but you can use whatever you fancy)
salt and pepper to taste
Directions:
Directions:
dice chicken, coat with chili powder
saute in soup pot in olive oil, after mostly cooked add garlic and continue to saute until chicken is fully cooked
add stock and water, bring to boil
add corn, cook 5 minutes
add tomatoes and beans, cook 10-15 minutes (until beans are softer and heated)

You can add the pasta to the soup at this point and cook until done, but I usually cook the pasta separately and then serve the soup over it.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can add chili powder if it isn't "Spicy" enough for you or use mexican style chili powder (which is spicier) to coat the chicken.

It keeps well, getting better as it sits, for about 1 week and freezes okay (just without the pasta).

This is my go to soup in all weather!!

 

 

 

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