Santa Fe Chicken Soup

Ingredients

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Black beans

  Mature seeds, raw

  397g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  500g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Celery

  Raw

  ½ cup chopped or 51g

• Chicken broth

  Soup, canned, less/reduced sodium

  12 cup or 2.88kg

• Diced Tomatoes with Green Chilies

  Kroger

  14 oz or 397g

• Lightly Dried Cilantro

  Gourmet Garden

  2 tsp or 10g

• Brown rice

  Long-grain, raw

  1 cup or 185g

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.
6. Original recipe by: Ravenseyes (source: www.food.com/recipe/santa-fe-chicken-soup-270992)

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