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Serves 4-6 |
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2 Tbsp olive oil 1 lb boneless chicken breasts 1 can (14 oz) chicken broth |
Pour the olive oil into a large, heavy soup pot over medium heat. Place the chicken breasts in the pot and cover. Simmer for 5 minutes, and turn the chicken. Cover and simmer for 5 minutes. Add the chicken broth. Cook over low heat for 20 minutes. Place the chicken and broth into a bowl, cover and set aside. |
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1 Tbsp olive oil 1 yellow onion 2 tsp chili powder 1 tsp oregano 2 tsp chopped garlic Optional: 1-2 jalapeno peppers, diced superfine |
Add to the soup pot. Sauté and stir often for 3-5 minutes over med-high heat until the onions are softened. |
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1 can (29 ounce) diced tomatoes 1 can (6 oz) tomato paste |
Add and stir. Cook over medium heat for 10 minutes. |
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2 cans (4 oz) green chilies 1 cup frozen corn 3 cans (15 oz) black beans 1 tsp salt ¼ tsp pepper Tortilla chips |
Dice the chicken into ½” cubes. Add the chicken, broth, and the rest. Bring to a boil over med-high heat. Turn down to low for 15 minutes. Serve with warm tortilla chips. |