Santa Fe Chicken Soup
Servings: 4
Ingredients
- 1 lb. PERDUE® HARVESTLAND® No Antibiotics Ever, Fully Cooked, Boneless, Skinless, Diced Chicken Breast, Frozen, 54250
- 1 tbsp. olive oil
- 1 14oz diced tomatoes
- 3 c. chicken broth
- 1 c. black beans — canned, drained and rinsed
- 1 c. corn — canned, drained
- ½ onion — medium dice
- 1 carrot — peeled, small chop
- 1 celery stalk — small chop
- 1 tsp. garlic powder
- 1 tsp. cumin
- ½ tbsp. chili powder
- ¼ tsp. cayenne powder
Garnish (Optional)
- tortilla chips
- sour cream
- sliced jalapeno
- fresh limes
Instructions
- Preheat oven to 350°F. Toss chicken in olive oil and spread out onto a lined sheet pan. Bake for 15 minutes or until chicken is golden brown.
- In 5 qt pot, add remaining ingredients and bring to a boil. Reduce to simmer for 25-30 minutes, or until the vegetables are soft.
- Add in chicken and serve with your favorite toppings.