Friday, May 13, 2011

Chicken Tortilla Soup

1 tbsp olive oil
1 lb boneless, skinless chicken breasts (or 1 lb of cooked chicken)
1 tsp poultry seasoning
1 tsp cumin
sea salt
1 red bell pepper, seeded and chopped
2 small zucchini, small dice
1 onion, chopped
3 cloves garlic, chopped
1 cup frozen corn
1 (28 oz) can tomatoes
1 (8 oz) can tomato sauce
3 cups chicken stock
2 (15 oz) cans black beans, rinsed and drained (soak dried beans if can!)

Heat a soup pot to medium high. Dice chicken. Add oil to hot pot. Add chicken, season with poultry seasoning, cumin, sea salt and pepper. Lightly brown chicken on each side. Add bell pepper, zucchini, onion and garlic. Cook vegetables with chicken 5 to 7 minutes to soften. Add corn, tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat and simmer at least 10 minutes. Add black beans and heat through.

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