Sunday, September 19, 2010

Johnnie Gabriel's Southwestern Chicken Soup

I am menu planning for the time my granddaughter is going to be here. Looking ahead, the weather is going to be typical PNW gray and rainy. So soups sound mighty good to me. One thing that is nice is that although she is 4 1/2, she loves spicy. This recipe looks like a good one to try, not too spicy but tasty! This is from my Cooking In the South cookbook by Johnnie Gabriel, cousin of one of my faves, Paula Deen!

Southwestern Chicken Soup

1 T Olive oil
8 oz boneless skinless chicken breasts, cut into 1/2 inch chunks
1/4 C diced onion
2 cloves garlic, minced
1 t. cumin
1/2 t salt
1/2 t chili powder
1/8 t crushed red pepper
1 (14 oz ) can chicken broth
2 C frozen whole kernel yellow corn
1 can (14 oz) black beans, rinsed and drainde
1 (14 oz) can Mexican style stewed tomatoes
chopped fresh cilantro, optional

In a Dutch oven or a 4 qt sauce pan, heat the oil over med heat. Add the chicken chunks and cook 3 to 4 min or until opaque. Add the onion, garlic, cumin, salt, chili posder and red pepper, stirring frequently until the garlic and spices are fragrant. Stir in the chicken broth, corn, black beans and tomatoes with juice. Bring to a boil over high heat. Reduce the heat, cover and simmer 15 minutes. ladles into bowls, and top with fresh cilantro, if desired. :)

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