A hearty soup packed with with chicken, beans, and tomatoes with Mexican flare.

Scale

1 ½ lbs boneless chicken breasts

3 Tablespoons EVOO

½ cup chopped onion

2 garlic cloves

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt

1/8 teaspoon ground redpepper

4 cups chicken broth

3 cans whole kernel corn (15 oz)

3 cans black beans, drained (15 oz)

1 can Mexican stewed tomatoes (15 oz)

1 cup Mexican style tomatoes with green chilis

1 bunch cilantro, chopped, thinly slice Monterey jack cheese

Slice or chop the chicken into bite size pieces. Heat the olive oil in a large saucepan and add the chicken, onion, garlic, cumin, chili powder, salt and red pepper (optional for spice). Saute until the chicken is cooked through.
Stir in the chicken broth, undrained corn, drained black beans, stewed tomatoes and tomatoes with green chilies. Bring to a boil and reduce the heat. Simmer for 15 min.
Ladle the soup into soup bowls and sprinkle with cilantro. Top with the Monterey Jack cheese.

Pairs perfectly with clean-crafted Bookbinder Apprentice Red Wine. Clean Wine Red Wine