Oh where do I begin. This has become such a staple in my home during those "winter days" we have here in Florida. It is just so yummy and savory - not to mention filling. It is perfect topped with sharp cheddar, cilantro, tortilla chips, and a little sour cream if one prefers. Enjoy this recipe and enjoy the chilly breezes coming through the windows soon!RANDALL SCALE:
Grocery.............. $15.00
Skill Rating........ medium, lots of stovetop involved!
Serving Size...... 2-4 people for days and days
Prepare Time... 1-2 hours (allow soup to heat though)
Ingredients: (I usually double this recipe, you will need a LARGE pot)
- 5-6 Boneless Skinless Chicken Breasts
- 28 oz. Tomato Puree - very important, not minced or diced
- 40 oz. College Inn Chicken Broth
- 1/2 lb. of frozen corn (guesstimate half a bag)
- 1 can regular black beans
- 1 generous bunch of cilantro (use 3 when I doubling the recipe)
- Minced Garlic (or fresh, just takes longer)
- Salt & Pepper
- Garlic Salt
- Sugar
- Optional Toppings:
- Shredded Cheddar (don't leave this out, please)
- Tortilla Chips
- Sour Cream
1. Cube chicken breasts and cook in olive oil coated pan.
2. Season with salt and pepper, garlic salt, and 4-5 heaping tablespoons of minced garlic.
3. Trim cilantro well, do not leave any stems. Mince.
4. In very, very large pot empty contents of tomato puree, broth, beans, and corn.
5. Add cooked chicken to pot and put on high on stove.
6. Taste. Add salt & pepper if desired. I usually add a teaspoon or two of sugar here.
7. Allow soup to come to boil.
8. Once soup comes to a rolling boil, add trimmed/minced cilantro. DO NOT FORGET THIS STEP!
*Best enjoyed while watching Elf, White Christmas, or
Christmas Story surrounded by family, friends,
open windows, and a fireplace lit to a dull roar.*
Christmas Story surrounded by family, friends,
open windows, and a fireplace lit to a dull roar.*
