- 4 cups water
- 2 teaspoons salt
- 3 bone-in skinless chicken breast halves
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 green bell pepper, minced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can Great Northern beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (4 ounce) can chopped green chile peppers
- 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- salt to taste
- 1 cup frozen corn
- Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
- Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
- Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
- Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.
04/24/2018
recipepes.com
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