Chili Chicken and Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tablespoons olive oil 2 small onions chopped 4 carrots chopped Salt and pepper to taste 2 Tablespoons chili powder 2 baking potatoes, peeled and chopped 4 - 32 oz containers of chicken broth 2 - 16 oz bags frozen corn kernels 4 cups shredded rotisserie chicken 2 cans red beans rinsed and drained 2 cans black beans rinsed and drained
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Directions: |
Directions:1. In a large soup pot, heat the olive oil over medium heat. Add the onion and carrot, season with salt and pepper and cook, stirring until tender.
2. Stir in the chili powder and cook for 2 minutes
3. Add the potato and chicken broth and bring to a boil. Lower the heat and simmer until the potato and carrots are tender - about 10 minutes
4. Stir in the corn, chicken and beans and cook until heated through. Season with additional salt and pepper to taste. Serve with crusty bread. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I made this recipe as a simpler version of a fiesta chicken soup that takes literally all day to make. This one is quick and easy and has the same flavors.
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