+++I am such a sucker for cilantro. Did you know that cilantro helps you get rid of heavy metals in your body? It also tastes great if you don’t overdo it. (Warning: if you overdo it the first time, you run the risk of the people in your family never wanting to eat it again. That is my current dilemma).

This is a good and healthy recipe. It uses leftover chicken, but actually tastes good without any chicken.

One of the key ingredients in this dish is a good blackened seasoning. Try to find one without too much heat. This is easier said than done.

In a little chicken broth, fry any vegetables you want in your soup, such as
red and yellow peppers, red or white onions, garlic, kale, etc. This is one dish where you can use all kinds of healthy things in it and it will still taste good.

Now you have two options. You can just add all the following ingredients and have a nice, clear broth, or you can throw all the following ingredients (a little at a time) in the blender and blend it all up together. Whatever you do, don’t boil the soup, because sour cream curdles when it’s boiled.

Your cooked veggies & the chicken broth you cooked them in
1 really large can (and maybe more), or 4-6 small cans of chicken broth
1 can diced tomatoes and green chilies
(Optional: 1 large can diced tomatoes – taste first – you might have to add a lot more chicken broth to balance it out)
1 can black beans
1 can great northern beans
Blackened seasoning & salt to taste (Note: some blackened seasonings are mild, and some are quite hot – be careful)
Small chicken chunks – a cup or two, or none, or as much as you want in your soup
1/4 cup cilantro, chopped
1 cup sour cream, or more, or less

I usually blend at least the cilantro and the bigger chunks of veggies and chicken.

If you don’t blend it, it will look nice and clear and edible.
It you do blend it, it will taste REALLY good, but it won’t look so great.
Your choice!