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South of the Border Bean & Chicken Soup Recipe

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This recipe for South of the Border Bean & Chicken Soup, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 21, 2008


1 tsp. olive oil
1 med onion, chopped
2 garlic cloves,minced
2 cups FF chicken stock or broth
1 (15 1/2 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes w/green chilis, undrained
2 cups fresh or frozen corn kernels
1 tsp chipotle chili powder
1 tsp ground cumin
1-2 cups chopped cooked chicken (I used leftover rotisserie chicken)
2 T chopped fresh cilantro (I used 1 tsp dried)
2 tsp fresh lime juice (I used 1-2 tsp bottled lime juice
Fat Free sour cream for topping, if desired

1. Heat the oil in a large pot over med. heat. Add the onion and the garlic; cook until golden, about 5 min or so.

2. Add the broth, beans, tomatoes, corn, chili powder and cumin; bring to a boil. Reduce heat and simmer a few minutes to blend flavors.

3. Add the chicken, cilantro, and lime juice. Simmer, stirring frequently until heated through. Serve with dollops of FF sour cream if desired.

Personal Notes:
Personal Notes:
Doubles well, makes a lot. Better the second day, reportedly.
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If you fail to plan, you plan to fail!




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