This is inspired by a Mexican-ish soup in the South Beach Diet Quick & Easy Cookbook which was basically just salsa, broth and a chicken breast. I wanted it to be a bit heartier (obviously) and to pack more of a punch nutrition-wise, so I’ve filled it out with vegetables and beans.
This soup is so so good and can be ready within 20 minutes. If I have leftover chicken, I just cut it up from cooked, but if not I’ll dice the chicken raw (it’ll cook faster this way) and toss it in when I add the broth. You just make sure its fully cooked before you serve. The soup is good as-is or you can top with avocado, fresh cilantro, crushed up tortilla chips, a squeeze of lime and / or shredded cheese.
Get in the kitchen and make this. Andale!
- 1 onion, minced
- 6 cloves garlic, minced
- 1 green pepper, chopped
- 1 tsp cumin
- 1 can corn
- 1 can kidney beans
- 2 cups salsa
- 4 cups chicken broth
- 2 chicken breasts (cooked & diced - add a bit of extra time to the cooking if you're using raw)
- 1. saute onion, green pepper, garlic & cumin in olive oil for 5 minutes on medium heat until onion is translucent
- 2. add salsa, broth & chicken and bring to a boil
- 3. add corn and beans and simmer 5-10 minutes
- 4. adjust salt & pepper to taste (salsa and broth already seasoned, so you may not need any)
1. Make vegetarian by subbing vegetable broth for chicken and an extra can of beans for chicken breasts.
2. The longer you simmer this for, the better the flavours will blend together, but the point of this dinner is kind of that it takes 20 minutes from start to finish.