Spicy Chicken Soup

The only fresh vegetables in this recipe are the peppers and the green onions. All the canned food makes it fast to prepare.

1 chicken breast, diced
olive oil
2 cloves garlic, minced
2 poblano peppers, quartered and sliced
1 bunch green onions, sliced white and green parts
1 t. cumin

1 can corn
1 can black beans
1 can chicken stock
1 can diced tomatoes
1 7oz can chiptole peppers in adobo sauce

Heat the oil in a large sauce pan, add the chicken and brown. Add the garlic, peppers, white parts of the green onions and cumin and saute until the peppers are soft.

Drain and rinse the corn and black beans. Take 2 chipotle peppers from the can and dice. Add the corn, beans, chipotle peppers, chicken stock and tomatoes to the pot. Simmer for 15 minutes.

Serve with tortilla chips and sour cream. Or in a bread bowl. Top with a little cheese and the green part of the green onions.

Verdict: B, a reliable and spicy dish
Credits: Cooking Light Spicy Chicken Soup (subscription required)
Leftovers? Yes.

Notes: Fast and spicy with ingredients I am likely to have on hand. Except the chipotle in adobo sauce -- I need to find a use for the leftovers.

This is a thick soup, the original recipe uses 2 cans of stock. Also, I used more peppers. A diced fresh avocado would be good, too.