This post is specifically for my brother, Benji. He loves this soup! There is nothing better than cooking for my brothers and having them enjoy it. It makes me incredibly happy.
1 chicken breast
1 can diced tomatoes (plain or with green chilies)
1/2 jalapeno, diced
1/2 onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
other optional veggies= red bell pepper, mushrooms, or zucchini
2 cloves garlic, chopped
1 cup frozen or fresh corn
1 can kidney beans
4-5 cups chicken broth
2 t. cumin
salt and pepper
toppings: avocado, cheddar cheese, cilantro, and sour cream (optional)
I like my chicken tender, so I cook it in the oven at 350 for about 20 minutes. I place the chicken in a small casserole dish with about 1/2 cup of chicken stock, salt, and pepper. Cover it with foil and bake. Let the chicken cool, then shred it with your hands for a fork.
In a large soup pot, heat about 1 T. olive oil. Add onions, celery, jalapeno and green pepper. Cook for about 5 minutes or until tender. Add garlic. Cook for 1 minute. Add the tomatoes and stir till combine. Add beans, cumin, and chicken broth. Simmer for about 20 minutes. Add the chicken and corn. Cook for another 5 minutes. Spoon out the soup and add desired toppings!