Amy's Mexican Soup
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
280 g
Tomatoes (can diced)2 tbsps
Olive Oil1 medium
Onion (chopped)1 tbsp
Garlic (chopped fresh)32 fluid ounce
Chicken Broth (container)Directions:
1
Stir in onion and garlic; cook until onion is soft and translucent
2
Preheat the oven broiler
3
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven
4
Remove chicken, allow to cool, then shred
5
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes
6
Heat olive oil in a large skillet over medium heat
7
Stir in chicken broth and pureed tomatoes
8
Add shredded chicken, kidney beans, and black beans
9
Season with cayenne pepper and chili powder
10
Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours
11
Ladle into bowls, and top with cheese and dollops of sour cream