Thursday, March 22, 2012

Chicken & Black Bean Soup

This soup has become a go-to favorite in our house.  My husband found the recipe on the wrapper of the can of black beans.  I don't even mind making it because it's so quick and easy.  You have to try it!

4 cans (15 oz) Bush’s Seasoned Recipe Black Beans, undrained
2 boneless skinless chicken breast
2 can (16 oz) reduced sodium chicken broth
1 cup salsa
1 large chopped onion
2 tablespoons chili powder
Shredded Mexican cheese
Tortilla chips

The ingredients above will make 4 large bowls of soup.

Grind two cans of beans (including liquid) in a food processor.
Pour all (4) cans of beans into a large saucepan.
Add chicken broth, salsa, onion and chili powder.  The soup will thicken so don't worry.
Bring to a boil, stirring occasionally so it doesn't stick to the pot.
Add chicken breast and boil for 10 minutes, stirring occasionally.
Remove and dice chicken breast and add back to sauce pan.
Stir and boil for 2-3 more minutes.
Top with shredded cheese, cilantro and tortilla chips.  Enjoy!

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