It's summer and Mexican food is prevalent, not that it's really rare any other time, but summer seems to inspire the taste buds in a southern direction for me. I decided to whip up a spicy batch of southwestern style soup or as I like to term it, a light chili. A quick meal that calls for sides of salty corn chips, guacamole and perhaps a little margarita...
2 cups of Gluten-Free Chicken Broth
2 cups of organic Kidney Beans
2 cups of organic Black Beans
2 cups of organic diced Tomatoes (if you want more of a kick I added a bit of organic green chiles)
2 cups of organic roasted Corn
2 cups of water + juices from all the above
2 large Chicken breasts
1 large organic zucchini
Fresh crushed Garlic
Pepper (white and black)
To begin I sauteed the chicken breasts in olive oil and seasoned them with a sprinkle of Paprika, Oregano, Sea Salt, Black Pepper and Cumin. Keep flipping and rotating breasts until almost cooked through. While cooking, wash Zucchini and cut long ways, then dice into cubes. Take Chicken out of pan and cut up into smaller pieces. Using the same pan drizzle more olive oil and toss Zucchini around until slightly blackened (almost a grilled look).
In a large pot pour in all the ingredients, including the chicken and zucchini when done. Stir on medium high for about 10 minutes. Season to taste with more of the above seasonings, including the White Pepper and crushed Garlic.
Let it simmer for about 10-15minutes on low heat. Serve with a sprinkle of "safe" cheese, broken corn chips or perhaps torn fresh corn tortillas on top. Don't forget the side of guac or salsa and you will thank me for a feisty fiesta in your mouth.