Mexican Style Chicken Soup

Last week we had some really cold weather for MS. The highs were in the mid-40's and the lows were near record teens! I know...we really suffer down here. I'd like to have some snow at some point. The last time we had snow was January 1st 2001. TOO LONG! Anyway, I decided it was perfect soup weather and whipped up a little something of my own. I think I might change it a TAD next time, but overall it was really good.

At first I was going for a tortilla soup, but I didn't like any of the recipes I found. However, they did give me good ideas for ingredients. The chicken for this turned out perfectly. Unfortunately, because I was stuyding when I made this, I don't know how long I cooked it. I just boiled it but somehow it was just right. When I cut it, I cut along the grain so that it kind of shred on its own. This was perfect for the soup. Black beans add to the nutrition of the soup by giving some fiber and antioxidants. SO, this is my submission for Sweetnicks ARF-Five-A-Day Tuesday. Stop by and check out the other entries. I just finished the leftovers tonight and they are so good!

Mexican Stype Chicken Soup

2 chicken breast (boneless, skinless), cooked and chopped/shredded

1 onion, chopped

1 bell pepper, chopped

1/2 cup (or more) mushrooms

Tony's

2 cans chicken broth (I might add one more next time to make the "soup" feel last longer)

1 can corn, drained

1 can black beans, drained

1 can rotel tomatoes

1 tomato, chopped

Cook chicken, shred, and set aside. In a dutch oven, saute onion, pepper, and mushrooms until tender. Season with Tony's seasoning. Dump in all remaining ingredients, including chicken. Stir and simmer for 15 minutes. Serve with tortilla chips or cornbread. (I used hint of lime tortilla chips...oh YUM!) ENJOY!