I'm serious. This is the BEST. The best soup I've ever made at least. And I think it would be a strong contender among Mexican Chicken soups anywhere.
Let's get right to the point:
To serve 6:
2 or 3 boneless Chicken thighs
1/2 onion, chopped
5 cloves garlic, chopped
2 stalk celery, chopped
1 can Black beans, drained
1 28 oz. can organic diced tomatoes
1 can whole kernal corn
1 can low-sodium broth
1/2 package Mrs. Dash taco seasoning
1 tsp. sea salt
1 tsp. pepper
1/2 tsp. cayenne
EVOO or butter
1 small plain Greek yogurt
All in one pot: a nice big soup pot.
I like the Cuisinart ceramic.
I chose to boil the chicken while I was sauteeing the onion, garlic and celery in butter. About halfway done, remove the chicken, dice it and add to the saute. Then throw in the can of tomatoes. Corn. Seasonings. Broth.
Boil, then simmer for a good 30 minutes to-hour.
Top with the yummy stuff above and maybe even some Cholula.
Serve with a piece of toasted cheese bread and a cold beer.