Santa Fe Chicken Soup

This quick and easy soup is filled with robust flavors, feeds a crowd, and is a real pleaser.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 1  cup onion (finely chopped)
• 3  large garlic cloves (minced)
• 1⁄2 cup celery (finely diced)
• 12  cups  chicken stock (homemade or canned)
• 14 1⁄2 ounces  Del Monte zesty jalapeno pepper diced tomato
• 14 1⁄2 ounces diced tomatoes with mild green chilies
• 16  ounces  black bean and rice mix (2 boxes Zataran black beans and rice)
• 1 (14 ounce) bag  pictsweet  frozen corn and black beans
• 14  ounces black beans
• 5  boneless chicken breasts
• 2  teaspoons cumin
• 1  teaspoon  coriander
• 2  teaspoons dried cilantro
•  salt and pepper

Directions

1. Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
2. Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
3. Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
4. Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
5. Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.