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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! âWill Smith, Beebe, Arkansas Ingredients:
1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces |
2 teaspoons canola oil |
1 small sweet red pepper, finely chopped |
1 medium onion, chopped |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (15 ounces) black beans, rinsed and drained |
1 cup frozen corn |
1 medium lime, peeled, seeded and finely chopped |
1 jalapeno pepper, seeded and chopped |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1 small tomato, peeled, seeded and chopped |
2 green onions, sliced |
Directions:
1. In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
2. In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Stir in the tomato, green onions and chicken; heat through. Yield: 5 servings.
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