I made this last night for dinner and it was delicious - enjoy!
4 carrots, peeled and chopped
4 large stalks celery, chopped
1 large onion, chopped
1-2 Tablespoons olive oil
cooked chicken (I used about 1/2 lb. or less of leftover shredded chicken)
1 - 16 oz. can tomato sauce
1 - 16 oz. can kidney beans, drained and rinsed
2 - 16 oz. cans diced tomatoes w/green chilis
1 small can diced green chilis
1-2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 carton chicken broth (4-6 cups?)
Heat large pot over medium-high heat and add olive oil, carrots, celery and onion. Cook for 3-5 minutes until vegetables are softened. Add chicken, tomato sauce, tomatoes, kidney beans and green chilis then stir. Add seasonings and stir again. Add chicken broth and stir once more. Cook over medium heat for about 20 minutes. Reduce heat to low and cook an additonal 20 minutes. Taste and check if additional seasoning is needed.
Toppings:
diced avocado
chopped fresh tomato
chopped green onions
shredded pepper jack cheese
cilantro
sour cream
limes for squeezing
olives
tortilla chips
Serve bowls of soup and add any or all toppings as desired. Soup was delicious and very filling.
