Sunday, October 11, 2009

Easy Chicken Chile Verde Soup

2 boneless, skinless chicken breasts, cut into bite-sized pieces (raw)
2 cans black beans, drained and rinsed
1 can (32 oz.) green enchilada sauce
1 bunch green onions, chopped
1 1/2 c. frozen corn
2 cloves garlic, minced
3 Tbsp. cilantro, chopped
Water or chicken broth to thin as needed

Combine all ingredients and bring to a boil. Simmer for 30-40 minutes. Serve with sour cream, cheese, and Frito's.

1 comment: