2 large, boneless Chicken Breasts
3 Tbs. Oil
1 large Onion, chopped
3 cloves Garlic, minced
1 Jalapeno Chile, minced
1 carton (32 oz) low-sodium Chicken Broth (when I can, I like to make my own bone broth, if I’m short on time though, Kitchen Basics is the brand I buy, it tastes great and it’s corn-free!)
3 cups fresh or frozen Corn (omit for corn allergy)
1 can Black Beans (Eden Foods has BPA-Free cans)
Juice of 1 Lime
1 tsp. Salt or to taste (for corn allergies, make sure you use non-iodized salt)
½ teaspoon ground Red Pepper or Hot Sauce
Freshly ground Black Pepper
½ cup minced Cilantro
Shredded Monterey Jack Cheese, Tortilla Chips (optional)
- Heat broiler, cook chicken, turning once,
about 10 minutes. Meanwhile, heat oil in stockpot over medium heat.
Add onion, garlic and chile; cook until soft, about 3 minutes. Add
broth, corn, beans, lime juice, salt and red and black pepper to taste.
Heat to boil; reduce heat to simmer.
- Slice or shred cooked chicken; add to pot. Add cilantro. Heat
through, about 1 minute. Ladle into soup bowls; top each with shredded
cheese and crumbled tortilla chips, if desired.
I made my own adjustments:
I prepared the chicken in the pressure
cooker. I removed the chicken and used the oil already there to begin
cooking the onions, garlic and a CAN of jalapeno chiles. When this has
begun to cook, I add TWO cans of black beans, the corn, a large can of
diced tomatoes, and the chicken broth. I did not add the cilantro or
the lime juice, because I was using what I had on hand. I also did not
add the cheese or tortilla chips.
If I were planning ahead, I might use the lime juice and SOME
cilantro. However, everyone—family, fellow teachers at school, and
friends—love it with my original variations.