Recipe Amy's Mexican Soup (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• Preheat the oven broiler.
• Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven.
• Remove chicken, allow to cool, then shred.
• In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
• Heat olive oil in a large skillet over medium heat.
• Stir in onion and garlic; cook until onion is soft and translucent.
• Stir in chicken broth and pureed tomatoes.
• Add shredded chicken, kidney beans, and black beans.
• Season with cayenne pepper and chili powder.
• Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours.
• Ladle into bowls, and top with cheese and dollops of sour cream.

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