Wednesday, November 28, 2012

Mexican Chicken Soup

Mexican Chicken Soup
2 T oil
1 medium finely chopped onion
1/2 boneless skinless chicken breast, diced
1 teaspoon cumin
2 cans of Campbells chicken broth
1 T chili powder
2 garlic cloves minced 
1/8 teaspoon cayenne pepper
1 14 oz. can tomatoes stewed or diced
1 medium zucchini thinly sliced
1/2 16 oz. package frozen peas

chopped cilantro 1-2 T

Heat the oil in a medium saucepan, add the onion and cook until almost transparent, add the chicken and cumin, brown the chicken.   Add the broth, tomatoes, spices and  bring to a boil, simmer 10 minutes.  Add the sliced zucchini and peas, bring to a boil and simmer till done about 7 minutes.  Sprinkle with cilantro and serve with garlic bread or warmed buttered tortillas and thinly sliced jalapenos for those who like a little burn.

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