Mexican Chicken Soup

Ingredients3 boneless, skinless chicken breasts, cooked and shredded (or 3 cups shredded chicken)1 cup fresh Florida corn2 large Florida tomatoes, diced1/2 cup chopped Florida onion1/2 Florida green bell pepper, chopped1/2 Florida red bell pepper, chopped1 can kidney, pinto or black beans1 4-ounce can chopped green chili peppers2 14.5-ounce cans vegetable broth1 tablespoon ground cuminsalt and pepper to tastePreparation

  1. Place all ingredients except salt and pepper in a large pot over medium-low heat.
  2. Season to taste with salt and pepper.
  3. Simmer for 45 minutes, stirring occasionally.

Yield4 to 6 servings


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