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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, diced | celery, diced (about 1 cup) | 1/2 | cups, chopped | Red Onion, chopped | 2 | tablespoon | olive oil, extra virgin | 3 | cups | chicken broth, fat free | 1 1/2 | cups (8 fl oz) | beef broth, low sodium | 1 | can (15 oz) | black beans, canned, drained, rinsed | 1 1/8 | cups | Rotel - diced tomatoes & Green chilies, mild or original | 1 | pound, raw | 2 C chicken, cooked and chopped | 1 | can, 15 oz (303 x 406) | corn, canned - drained | 2 | teaspoons | parsley flakes | 1 | teaspoon | garlic powder | 1 | teaspoon | basil | 1 | teaspoon | cumin, ground | 1 | teaspoon | coriander, ground | 2 | ounces | tortilla chips - restaurant stype or strips | 1/4 | cup, shredded | Cheese, cheddar |
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Steps
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Sequence
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Step
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| | 1 | In a dutch oven, saute celery and onion in olive oil until tender. Stir in chicken and beef broths, black beans, tomatoes, corn, chicken, and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 15 minutes. |
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