mexican inspired chicken soup

How To Make mexican inspired chicken soup

• 1

  1 1/2 c frozen corn 1 diced onion 4 stalks diced celery Sauté in olive oil until corn and onion starts to brown. On high.
• 2

  Then add: 1 1/2 pds cut up chicken breast 4 carrots diced 4 red potatoes diced 2 zucchini diced big 1/4 cabbage thinly sliced (1 can rotel or other mexican tomatoes after blended in blender Add 2 for spicier soup) 4 T chicken bouillon 1 can diced green chili 1 tablespoon diced garlic 1/2 tsp cumin 1 can black beans drained Water to cover all by about 3 inches
• 3

  Pressure cook for 3 min. Or cook on stove top till potatoes are done. You can all in crockpot for 8 hours on low. Garnish with avocado and cilantro.
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