Sunday Soup Day: Southwestern chicken vegetable

This wonderfully amazing soup didn't exactly follow my challenge. I went to Aldi and purchased a few vegetables so it would be hearty and fresh. In my mind, I decided I could make Southwestern chicken vegetable if I bought a combination of vegetables found in a burrito (at Qdoba or Chipotle) and then add a few spices.

As always, I cooked onion, celery, carrots and a green pepper in my Dutch oven. Meanwhile, I cooked three chicken breasts in a frying pan on the stove with some olive oil. I cut the chicken into small pieces before cooking it.

I added two cans of diced tomatoes with chiles, one can of corn and one can of black beans. I also added the spices - crushed red pepper and mild chili powder. I also used cilantro and parsley along with freshly grated pepper and salt. I stirred everything a few times then added the chicken broth (made from boullion).

It was very good and the spices provided a little "kick." It was actually the perfect soup for today. It hit the spot for both Liz and me. To our surprise, it was incredibily fresh tasting, too. The supplies cost me less than $8.00 from Aldi...my sister was right.

Ingredients:
1 onion
4 stalks celery
1/2 bag baby carrots, chopped
1 green pepper
3 cloves garlic, crushed
2 can diced tomatoes with chiles
1 can sweet corn
1 can black beans
4 cups water
3 cubes chicken boullion

Music: US National Anthem (the beginning of the Olympics)
Weather: low 20's, afternoon snow