Mexican style minestrone

Name: Mexican style minestrone
Cuisine: American
Ingredients: 2 Boneless skinless chicken breast diced; 16 oz can of fire roasted diced tomatoes; 8 oz can of chipotle sauce; 12 oz can whole kernel corn; 1 diced leeks; 2 diced Anaheim peppers (with seeds); 16 oz can of dark red kidney beans with juice; 1 cup dried pasta; 3 tbsp olive oil; 3 tbsp Mexican seasoning. ( cumin, garlic powder, onion powder, paprika and chili powder); 32 oz Chicken stock; 1 sour cream ( optional)

cdkaleczyc @cook_3171763

Mexican style minestrone

cdkaleczyc @cook_3171763

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Ingredients

2Boneless skinless chicken breast diced
16 ozcan of fire roasted diced tomatoes
8 ozcan of chipotle sauce
12 ozcan whole kernel corn
1diced leeks
2diced Anaheim peppers (with seeds)
16 ozcan of dark red kidney beans with juice
1 cupdried pasta
3 tbspolive oil
3 tbspMexican seasoning. ( cumin, garlic powder, onion powder, paprika and chili powder)
32 ozChicken stock
1sour cream ( optional)

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Steps

1

Season diced chicken breast with the Mexican seasoning. Coat well.
2

Brown seasoned chicken with olive oil in stock pot until cooked through and no longer pink.
3

Once chicken is done add leeks and peppers. Cook about 5 additional minutes.
4

Add all remaining ingredients EXCEPT PASTA.
5

Bring to a boil and reduce heat. SImmer 15 to 30 minutes until liquid has reduced and has started to thicken.
6

Add dry pasta at this point. Simmer until pasta is cooked through. (About 7 minutes).
7

Serve in deep bowl. Garnish with sour cream optional.