Rotel Chicken Soup
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound chicken breast, cubed
2 cans (10 ounces each) Rotel tomatoes (diced tomatoes with green chilies)
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
Fresh cilantro and sliced avocado for garnish
Instructions
- Heat The Oil: In your pot, heat the olive oil over medium heat.
- Cook The Onion And Garlic: Add the chopped onion and garlic, sautéing until they become soft and translucent, about 3-5 minutes.
- Brown The Chicken: Add the cubed chicken breast to the pot and cook until it's lightly browned on all sides.
- Add Tomatoes And Spices: Stir in the Rotel tomatoes, cumin, and chili powder, mixing well.
- Pour In The Broth: Gradually add the chicken broth, stirring to combine all the ingredients.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes to blend the flavors.
- Add Beans And Corn: Stir in the black beans and corn, and continue to simmer for another 10 minutes.
Notes
Rotel tomatoes add a unique zesty flavor that makes this soup special. If you prefer a milder soup, consider using plain diced tomatoes instead.