Southwestern Chicken Soup

Hearty chicken soup with a Southwestern flair. Can be served with cheese on top and/or with tortilla chips

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 8  ounces chicken breasts, boneless, skinless, chopped into smaller than bite size pieces
• 2 (14 1/2ounce) cans stewed tomatoes
• 1⁄2 medium onion, chopped
• 2  tablespoons olive oil
• 6  garlic cloves
• 1 1⁄2 tablespoons chili powder
• 1 1⁄2 cups cooked rice
• 1  teaspoon oregano
• 1 (14 1/2ounce) can black beans, drained
• 1 (14 1/2ounce) can corn, drained (or equivalent amount from frozen)
• 2  tablespoons  Italian dressing (I use Kraft)

Directions

1. Heat olive oil in a large saute pan.
2. Saute onions and garlic until soft and starting to carmelize.
3. Add stewed tomatoes & chili powder and simmer for 5 minutes.
4. Grind this mixture with immersion blender (optional).
5. Add Italian dressing, chicken, rice, beans & corn.
6. Simmer until chicken is cooked through (approx 20-30 minutes).