This recipe was sent to me by a new-found-foodie-friend in the States! It sounds delicious, and I can’t wait to try it – I’ve really not been cooking much this week (strange, I know) and largely it’s due to the fact that I am on a rather restrictive diet, which frankly is cramping my culinary style more than I’d like. None-the-less, this soup seems perfectly innocent and healthy, so I’m giving it a thumbs up as a healthy recipe for today and plan to make and photograph it as soon as possible!
1 large onion, chopped
2 cloves garlic, chopped
sauteed until onion is translucent
1 15oz can black beans, drained and rinsed
1 pkg frozen or 1 can corn niblets
1 28oz can diced tomatoes
1 box chicken broth
1 pkg taco seasoning
1 chiptole chili, chopped
1 TBSP of adobo sauce (from the chipotle can)
juice of 1 lime
1/4 cup cilantro, chopped
bring to a boil then reduce to simmer to heat through
In a separate pot:
bring water to a boil then add 1 pkg (4) chicken breasts. Boil for 16-17min, remove from water and allow to rest 5 minutes. Shred chicken and add to the soup. Garnish with cilantro, sour cream, shredded cheese, diced avocado..etc.