Amy's Mexican Soup The Best Recipes

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Amy's Mexican Soup

"This recipe I made up after craving soup and rummaging via my cabinets. Very easy and tastes even higher the next day. I like it highly spiced, but you could modify thus. Also super South Beach Diet meal."

Ingredients :

4 (6 ounce) skinless, boneless hen breast halves
1 (28 ounce) can entire peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped sparkling garlic
1 (32 fluid ounce) field bird broth
1 (14.5 ounce) can kidney beans, rinsed and tired
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
bitter cream, for topping

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H45M

Preheat the oven broiler.
Arrange bird breasts in a huge pan, and broil 15 minutes in the preheated oven. Remove chook, permit to cool, then shred.
In a food processor or blender, puree the tired complete tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium warmness. Stir in onion and garlic; cook until onion is tender and translucent. Stir in fowl broth and pureed tomatoes. Add shredded hen, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cowl, leaving the lid barely ajar, and simmer 2 hours. Ladle into bowls, and pinnacle with cheese and dollops of bitter cream.

Notes :

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