Mexican Chicken Soup

I must sum up this soup as....tasty....maybe a little zesty with a nice variety of peppers.  Nom!  Nom!  I have deep love for my Mexican shredded chicken so I found more uses for it.  ;)

There's a couple extra steps to this recipe since the chicken and beans need to be precooked, but really this is a super easy soup to prepare.  Hrm...the extra steps aren't actually a must....you could substitute in a couple cans black beans instead of using dried and cook everything in one pot if you wanted. 

Mexican Chicken Soup

Shredded Mexican Chicken:
2 boneless chicken breasts
2 cups low fat/salt chicken broth
1/4 cup dehydrated onion
1.5 tbls diced garlic
1 tbls chili powder
2 tsp cumin
1 tsp oregano
1 tsp cajun seasoning
1/2 tsp Mrs Dash Chipotle Seasoning
1/4 tsp black pepper
1/4 tsp red pepper flakes

Toss everything into a saucepan and mix together. Bring to a simmer and cover. Cook for about 30 minutes. Remove chicken from the saucepan and shred. Toss chicken back into the saucepan and stir. Cover and cook another 20 to 30 minutes.

 Black Beans:
Take 1/3 lb of black turtle beans and rinse and soak them overnight.  Rinse beans and pour into a saucepan.  Cover with fresh water and simmer on the stove for an hour or until beans are tender. 

Soup:
1 onion, diced
1 tbls diced garlic
7 serrano peppers, diced
1 anaheim pepper, diced
2 poblano peppers, diced
2 cups low fat/salt chicken broth
1 sweet potato, peeled and diced
1 can no salt added corn
1 14oz can no salt added petite diced tomatoes
1 tsp cajun seasoning
1/2 tsp red pepper flakes
1/2 tsp black pepper

Transfer precooked shredded chicken and the broth it cooked in to a larger pot.  Mix in the cooked black beans.  Add all the soup ingredients and stir.  Bring to a simmer and cook for about an hour.  The sweet potatoes should be nice and tender.