(30 min prep, 1-2 hours cook)
Ingredients
Yellow onions (2)
Chopped tomatoes (28 oz can)
black beans (15 oz can)
chopped green chiles (4.5oz)
corn (16oz can or bag equiv)
Chicken (~2lbs)
salt
pepper
cumin*
paprika
cayenne pepper
chili powder
garlic powder
olive oil
Chicken broth (64 oz)
Yellow rice
Boil water and put the chicken in the water with a sprinkle of salt. Let cook for about 15 minutes. If chicken is frozen will take longer. Make sure its cooked mostly through.
Chop onions.
When chicken is finished boiling, put onto a cutting board and shred with forks or chop into small pieces.
In a pot add a bit of olive oil and turn heat on medium-high. Then add the chicken and onions. Season with salt, pepper, cumin, paprika, cayenne pepper, chili powder, and garlic powder. Then add the beans, green chiles, chopped tomatoes, and corn. Then add the chicken broth.
Let cook on high for 5-7 minutes while stirring. Then turn the heat down to simmer/low and cook for at least one hour with the top on. The longer it cooks the better!
30 min before you are ready to serve, cook the rice.
Add rice in a bowl, pour soup on top, and enjoy!
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