I came home from work last night and the temperature had majorly dropped. All I wanted was some nice, hot soup to warm me up. I saw a version of this recipe online and I had all of the ingredients, so I thought it was perfect. No need to leave my house and socialize with humans to get ingredients or food. Perfect!
The broth of this soup is super flavorful and it has a nice kick of spice, which I’m a big fan of. It’s healthy but fills you up.
If you’re smart and plan ahead, you can do this in the crockpot. If you’re sitting at work hungry and thinking, “what am I going to do about dinner?” then this is the perfect meal to toss on the stove and you’ll be eating in an hour (or so).
Here’s what you need:
- 3 chicken breasts
- 2 diced bell pepper
- Canned diced tomatoes (I used the kind with chilies)
- 1 diced onion
- 2 garlic gloved, minced
- 1 cup black beans
- 1 cup corn
- 3-4 cups of chicken broth (depending on how soupy you like it, and you can also substitute some of the broth with water)
- Olive oil
- Chili powder
- Cayenne pepper
- Cilantro to top
- Lime to top
First off, soften the peppers, onions and garlic in some olive oil. You could also add some jalepano if you wanted a little more spice.
Add the spices, let that cook for a minute or so, and then add the tomatoes. I ended up using 2 cans of tomatoes because I was making a big batch and because I really like tomatoes. I don’t feel like I need to justify that.
Add the chicken on top of the veggies. I used 3 GIANT chicken breasts. Seriously, these suckers are Double D’s. If you don’t want to make this much soup, I’d say go with one can of tomatoes and 2 average chicken breasts and cut down the broth. If you have already cooked chicken, feel free to add that and the soup wouldn’t need to cook for as long.
Cover the chicken with the broth, I used about 4 cups of broth. Cook for one hour on medium low. I also added a little cilantro when I tossed in the broth.
After the hour is up, take the chicken out and shred it up with 2 forks.
Toss it back into the pot with the corn and black beans and cook for another 30 minutes or until you’re ready to eat.
I like to top it with a squeeze of lime and some cilantro. Feel free to crumble some tortilla chips on top for some crunch.
This is also delicious leftover. I brought a container to work for lunch and had a delicious, quick meal.