Sunday, January 3, 2010

Chili-Flavored Chicken Soup

The title of this soup made me gravitate towards wanting to make it. That and the simpleness of the ingredients. I never expected what it turned out to be but it was a pleasant surprise. The term "chili" to me means thick, full of beans and filling. This soup is not that at all so don't be fooled by its name.

After eating this soup I was not overly-full nor did I feel like my mouth was burning from too much spice. It was the perfect combination of spices, vegetables and chicken. This is perfect if you have to have a quick meal but don't want something to weigh you down. This has a very brothy, clear base and it's filling but not that pants-button-Thanksgiving-popping full.

Chili-Flavored Chicken Soup
Adapted from: Biggest Book of 30-Minute Meals (Better Homes & Garden)

1 lb skinless, boneless chicken breasts, diced
1 can whole kernel corn, drained (15 oz)
1 can beef broth (15 oz)
1 can chicken broth (15 oz)
1 can diced tomatoes, undrained (14.5 oz)
1 medium onion, chopped
1/4 cup green pepper, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper

In large pot on stove combine all ingredients except chicken and bring to a boil. Stir in chicken pieces and return to a boil, then reduce heat. Cover and simmer for 10-12 minutes or until chicken is cooked thoroughly stirring a few times.

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