Santa Fe Chicken Soup

by Vickie Smith (Edited by Bethany Smith)

I tried this recipe at a church function and loved it. I’ve modified it suit my family’s tastes
1 qtr. chicken broth
2 lbs. chicken breasts, marinate in soy sauce, grilled and cut into cubes
2 cups of salsa
1 can of kidney beans
1 can black beans
1 can pinto beans
1 package frozen corn
1 quart canned tomatoes
1 can green chilies
2 onions, chopped and sautéed
2-3 green peppers, chopped and sautéed
2-3 cloves garlic or ¼ teaspoon powdered garlic
1-1/2 teaspoon chili powder
2 teaspoons cumin
½ teaspoon cayenne pepper
1 teaspoon salt
Instructions: Combine all ingredients and simmer. Since this is a very hot, spicy soup I like to serve it with sour cream.
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