Santa Fe Chicken Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup onion (finely chopped)
• 3 large garlic cloves (minced)
• 1/2 cup celery (finely diced)
• 12 cups chicken stock (homemade or canned)
• 14 1/2 ounces del monte zesty jalapeno pepper diced tomato
• 14 1/2 ounces diced tomatoes with mild green chilies
• 16 ounces black bean and rice mix (2 boxes zataran black beans and rice)
• 1 (14 ounce) bag pictsweet frozen corn and black beans
• 14 ounces black beans
• 5 boneless chicken breasts
• 2 teaspoons cumin
• 1 teaspoon coriander
• 2 teaspoons dried cilantro
• salt and pepper

Recipe

• 1 sprinkle the chicken breasts with salt, pepper and cumin. grill for 5 minutes each side. let them rest while you make the rest of the soup.
• 2 heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. allow onions to brown slightly.
• 3 add chicken stock, tomatoes, corn, black beans and rice. bring to a gentle boil. add cumin, coriander and cilantro. cook until beans and rice are done, approximately 25 minutes.
• 4 cut chicken breasts into one inch cubes and add to the soup. allow another 10 to 15 minutes to continue to cook.
• 5 serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.