Mexican Chicken Soup
by Karen Sanford
    Ingredients:
  • 1 green onion, chopped
  • 1 green pepper, chopped
  • 1 T. vegetable oil Saute on medium heat in large pot until onions are clear.
    Then add:
  • 2 (15 oz.) cans chicken broth
  • 1 (15 oz.) can diced tomatoes (I use stewed)
  • 1 (15 oz.) can kidney beans rinsed and drained
  • 1 (15 oz.) can black beans rinsed and drained
  • I cup frozen corn
  • 1 t. pepper
  • 1 t. salt
  • 1/2 t. ground cumin
  • 3 C. chopped, cooked chicken

Directions: Simmer for 15 minutes. Remove from heat and add 2 T. chopped fresh cilantro and 2 T. fresh lime juice. Garnish with favorites like tortilla chips, cheese, sour cream and cilantro.

Karen works out in the front of the shop helping people find the perfect project.

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