Southwest Chicken Soup

This is a modification of this recipe found on food.com 

Ingredients:

1 whole chicken
1 Can rotel tomatoes
2 Cans black beans, drained (and rinsed if you want)
6ish cups chicken stock (reserved from cooking chicken)
Cilantro
Olive Oil
2 Garlic Cloves
1 Onion
1/2 tsp Chili Powder
1/2 tsp Cumin
1/8 tsp Cayenne Pepper
1 or 2 cans corn (optional - I didn't use this)
Cilantro
Salt (if you want - I didn't use any)

1. Boil chicken until skin and meat is falling off the bones.  Pull meat off the bones and tear/cut into bite sized pieces.
2. Reserve chicken broth and strain.
3. In pan, add olive oil and brown onion and garlic (recipe says to brown chicken - that might be good)
4.  Combine all ingredients and cook for 15-30 minutes

You can add shredded cheese, sour cream and tortilla chips to the top.

Make it quicker and easier - You could you chicken breasts or a rotisserie chicken and add some canned chicken broth.

White Chicken Chili Delicioso

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4-6 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 tablespoon fresh cilantro
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped or pulled cooked chicken breast (~4 chicken breasts-I boil mine with 2 reduced sodium bullion cubes)
• 3 (15 ounce) UN-drained cans of white beans (puree ONE of the cans)
• (OPTIONAL) Monterey Jack cheese and/or sour cream (to top)

Directions

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, and 1/2 of the cilantro. Continue to cook and stir the mixture until tender, about 3 minutes.
2. Mix in the chicken broth, chicken, pureed beans and the remaining canned beans. Simmer 20-30 minutes, stirring occasionally.
3. Serve with cheese and sour cream and top with fresh cilantro

To add more spice, add 1 teaspoon cayenne pepper and 1 can (4oz) of diced jalapeno peppers

Yield 4 servings