Chicken Vegatable Soup

This is a relatively new recipe for us. I came up with it during the ice storm, when it was really cold outside, I couldn't get to the store, and we all wanted something warm and very hearty!!

Chicken Vegatable Soup
by Brea!

3 skinless chicken breasts, simmered on medium heat until very tender, shredded
6 medium red potatoes, cut into half-inch cubes
2 1/2 c carrots, cut into half-inch cubes
8 large cloves garlic, finely minced
1 yellow onion, diced
3 stalks celery, cut up
1 1/2 c canned corn, drained
1 1/2 c black beans, drained and rinsed
1/2 c half & half
1 T freshly dried basil
1 T chili powder
chicken stock (fat-free, reduced sodium)
olive oil
salt and pepper

Place al veggies (except corn and black beans) in a large stock pot. Just coat with olive oil, and generously sprinkle with salt and pepper. Cook on medium to medium-high heat, until onion is tender. Add 2 cups chicken stock, enough to just cover all veggies, and basil and chili powder. Cover, and simmer, stirring often, until potatoes are tender (al dente, if they were pasta, lol!). Add 2 more cups chicken stock, chicken, corn, black beans, and cook until corn is heated through. Add half & half and salt and pepper to taste.

Serve immediately. Great with a sprinkle of cheddar cheese on top, eaten with fresh cornbread.