This is one of my favorite comfort foods on those cold days outside. It's so colorful and full of flavor. You can spice it up or down and make it thick or more soupy. I never measure so don't have exact amounts to provide - just improvise until it suits your taste buds!
Notes from the Test Kitchen:
The flavors in this soup are simply smashing! We love cumin in the Test Kitchen, so seasoned the chicken pretty heavily. When all simmered, the final product was a soup better than I've had at any Mexican restaurant. Muy bueno!
boneless skinless chicken breasts
chicken stock or broth
ranch style beans
corn (or i use a small package of frozen)
green chiles, mild (7 oz)
roasted red peppers, diced (i just use the store bought jar)
Season chicken with cumin, salt, and pepper. Put in 350 degree oven to roast until fork tender. I put some of the broth in the pan, but you can also use water.
Let cool enough to shred or cut into cubes, then put the shredded (or cubed) chicken in a soup pot on the stove. Add the broth, beans, corn, green chilies, and diced red peppers.
Season the soup with more cumin, cayenne, and salt and pepper to taste. Simmer over medium high heat for about 30 minutes until flavors meld together. NOTE: This should be a very thick soup, so if it's too "watery" you can add some crumbled tortilla chips and pepperjack cheese to thicken.
Ladle into soup bowl and garnish with cheese, sliced avocado, and green onion. Serve with tortilla chips...and enjoy!