Healthy, Hearty Mexican Chicken Soup
Do you love chicken soup but are tired of the same old recipe? Here's a simple twist on an old favorite that's full of protein and fiber and hits the spot in cold weather. What I call a "dump" recipe (open the cans and bags and throw the stuff in the pot), this has become a staple in our house. It's very inexpensive, too, at about $1.50 per person for a family of four.
Yummy Mexican Chicken Soup!
- 1 15 oz. can black beans, with juice
- 2 3 oz. cans drained water-packed chicken, or 6 oz. cooked chicken
- 1 15 oz. can mild diced tomatoes and green chiles, with juice
- 1 tsp. ground cumin
- 1 tsp. salt, more or less to taste
- 2 cups chicken broth
- 1 16 oz. bag frozen corn
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tbsp. olive oil
- 1/4 cup brown rice, (optional)
- Heat the olive oil on medium high in a soup pot.
- Add the chopped onion and bell pepper and sprinkle with cumin.
- Stirring occasionally, saute the mixture until the vegetables are soft and beginning to brown.
- Add the rest of the ingredients, except for the rice, in no particular order.
- Stir well and bring to a boil.
- Lower heat to medium low and cover with a lid.
- Cook for 15 minutes.
- Add brown rice (optional) and cover with a lid.
- Cook for 45 minutes.
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