I
ngredients
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
3 Cloves Garlic
1 Can Black Beans
1 Can Pinto Beans
1 Can Kidney Beans
1 Can Corn
3 Cans Mild Rotel
2 Tbsp. Pickled Jalapenos
3 Boneless Skinless Chicken Breasts
2 Quarts Chicken Broth
Salt and pepper to taste
Seasoning:
Either use 2 packets of Taco Seasoning and 2 packets of Ranch Dressing Mix Or
3 Tbsp. Chili Powder
2 Tsp. Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Oregano
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
½ Tsp. Dill
1. Chop up your veggies and get a pot started on medium heat. Once pot is heated add in 2 tbsp. olive oil, then veggies besides Garlic. Heat until just soft, about 4 minutes, then add in your garlic for an additional minute.
2. While veggies are cooking drain and rinse your beans and corn. DO NOT DRAIN ROTEL! Once Veggies are cooked add in your beans, corn, rotel, 1 tbsp. jalapenos, and seasoning. Stir everything together to coat evenly with seasoning.
3. Add in your chicken and cover with bean and veggie mixture. Add in 1 Quart of Chicken Broth. Bring to a boil and then cut heat to low and cook for about 25 minutes. 4. When Chicken is cooked pull out and shred up. Once shredded return to the soup and add in another Quart of broth. At this time taste and see if you’d like to add in more jalapenos, salt, pepper, etc.
5. Serve with cheese, sour cream, tortilla chips, avocados, etc. and enjoy!
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