Amy's Mexican Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 (28 ounce) can whole peeled tomatoes, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon chopped fresh garlic
• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can black beans, rinsed and drained
• cayenne pepper to taste
• chili powder to taste
• Cheddar cheese, shredded
• sour cream, for topping

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook about 5 minutes until soft, then stir in the chopped garlic and cook 1 minute more.

2. Add the drained whole peeled tomatoes and break them up with a spoon. Stir in the diced tomatoes with green chile peppers and the chicken broth, season with chili powder and cayenne pepper to taste, and bring to a simmer.

3. Add the chicken breast halves to the pot, reduce the heat to low, partly cover, and simmer about 60 minutes until the thickest part of the chicken reaches 165°F (74°C).

4. Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot.

5. Stir in the rinsed and drained kidney beans and black beans. Simmer uncovered on low for about 60 minutes, stirring occasionally, until the soup is thick and well flavored.

6. Ladle the soup into bowls and top each serving with shredded Cheddar cheese and a spoonful of sour cream.