Chunky Tomato Chicken Soup

Shredded chicken is added to a soup that combines canned tomatoes, tomato paste, black beans, and green chilies in a well-seasoned chicken broth.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• Nonstick cooking spray
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 14 oz cans diced tomatoes
• 1 14 oz can black beans, drained and rinsed
• 1 6 oz can tomato paste
• 1 4 oz can diced green chilies
• 1 tsp chili powder
• 1 tbsp ground cumin (or to taste)
• 1 tsp white pepper
• 1 tbsp basil, dried
• 1 tsp kosher salt
• 1/2 cup chopped fresh cilantro

Directions:

Lightly spray a nonstick skillet with cooking spray. Cook chicken breasts until no pink remains. Remove chicken from pan and set aside to cool. Add onion and garlic to pan and cook just until onions start to sweat; remove from heat. In large stock pot combine onions, garlic, chicken broth, tomatoes, black beans, tomato paste, green chilies, chili powder, cumin, white pepper and salt. Stir well. Bring to a boil. Shred chicken into bite sized pieces and add to soup. Reduce heat to low and simmer for 15 minutes then turn off heat. Stir in fresh cilantro before serving.

Number of Servings: 6-8

Notes from the Cook: This tasty tomato and chicken soup satisfies the whole family on a cold day. Its flavor warms the soul while the hearty ingredients satisfy the appetite. Enjoy this soup with fresh, warm bread for a complete winter meal.