Mexican style minestrone

• 2 Boneless skinless chicken breast diced
• 16 oz can of fire roasted diced tomatoes
• 8 oz can of chipotle sauce
• 12 oz can whole kernel corn
• 1 diced leeks
• 2 diced Anaheim peppers (with seeds)
• 16 oz can of dark red kidney beans with juice
• 1 cup dried pasta
• 3 tbsp olive oil
• 3 tbsp Mexican seasoning. ( cumin, garlic powder, onion powder, paprika and chili powder)
• 32 oz Chicken stock
• 1 sour cream ( optional)

1. Season diced chicken breast with the Mexican seasoning.
2. Coat well.
3. Brown seasoned chicken with olive oil in stock pot until cooked through and no longer pink.
4. Once chicken is done add leeks and peppers.
5. Cook about 5 additional minutes.
6. Add all remaining ingredients EXCEPT PASTA.
7. Bring to a boil and reduce heat.
8. SImmer 15 to 30 minutes until liquid has reduced and has started to thicken.
9. Add dry pasta at this point.
10. Simmer until pasta is cooked through.
11. (About 7 minutes).
12. Serve in deep bowl.
13. Garnish with sour cream optional.

chicken, tomatoes, chipotle sauce, whole kernel corn, leeks, anaheim peppers, pasta, olive oil, cumin, chicken, sour cream

Taken from cookpad.com/us/recipes/356148-mexican-style-minestrone (may not work)