Monday, September 28, 2009

Queso Chicken Soup with Black Beans and Potatoes

This is such a pretty soup!  The more colors a dish has in it, the more appetizing I always seem to find it :)  This soup I have made on numerous occasions and has also become a favorite of my own parents family and my Grandma submitted it to her ward cookbook.  We have all loved it!

It has a little bit of a kick, so if you are having the kiddos eat it, make sure you're Rotel tomatoes are mild...I always buy the original flavor for me and the hubs.  You be the judge!  In any case, this soup is filled with so many delicious ingredients, it is super filling all on its own :)

Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil

1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)
1 Tablespoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt with parsley
3 ¾ Cups chicken broth
1 10 oz can cheddar cheese soup
1 10 oz can cream of chicken soup
15 oz can black beans, drained
10 oz can Mild Rotel Tomatoes
2 Cups diced baking potato
¼ Cup fresh cilantro leaves, chopped
1 additional 10 oz can cheddar cheese soup

Fritos or tortilla chips
Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.


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