Brain Noodles

I love soups!!  I created this one the other night, when my cupboards were looking a little empty, and I craved something comforting that the children would also enjoy.  It was a hit the whole family.  My husband preferred to eat his without the cheese, sour cream or chips on top.

2 bonless chicken breasts

1/2 cup water

1 tbsp chili powder

1 small sweet onion, chopped

1 – 4oz. can mild green chilies

1 – 28oz can diced tomatoes

1 – 14oz can red kidney beans

1 cup chicken broth (add more or less depending on how brothy you like your soup)

fresh cilantro to taste

1 cup frozen sweet corn (optional)

grated jack cheese

sour cream

tortilla chips, crushed

1. coat chicken breasts in chili powder, and brown in heavy non-stick stock pot.  Once browned, add water to pan, stirring up browned bits off the pan, cover and simmer until chicken is thoroughly cooked.  remove chicken from pan and set aside.

2.  add onions to pan and slowly cook until transparent.  Add chilies.  Cook together for 5 mins.  Meanwhile, Dice chicken.  Add to onions and chilies.

3.  Add tomatoes, kidney beans and chicken broth.  Bring to low boil, reduce heat to low boil then simmer for 20 mins.   

4. Add cilantro  (and optional corn).  Return to low boil, then simmer for 5 minutes longer. 

5. Serve with a sprinkling of cheese, a small dollop of sour cream, and a few crushed tortilla chips.