Fiesta Soup

 

½ lb. boneless chicken breast

1 14-oz. can chicken broth

1 15-oz. can diced peeled tomatoes

1 15-oz. can black beans, rinsed and drained

1 red bell pepper, diced

1 ear of corn, cut off cob

4 scallions, thinly sliced

cayenne pepper or hot pepper sauce to taste

1 T. chili powder

1 t. cumin

½ t. coriander

2 cloves garlic, crushed

juice of 1-2 limes

dash salt

sour cream

tortillas or chips

 

Purée tomatoes with half of diced bell pepper in blender. Pour into saucepan along with chicken broth, chicken breast, and spices. Simmer until chicken is fully cooked.

Shred cooked chicken and return to pot. Add beans, remainder of bell pepper, and corn. Cook until vegetables are tender, about 15 minutes.

Squeeze in lime juice and stir well. Garnish each bowl of soup with a dollop of sour cream and sliced scallions. Serve with warm tortillas or top with chips.

Makes four servings.