Description
A hearty chicken bean soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 ½ pounds Boneless, skinless chicken breasts (Cut in half lengthwise)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 teaspoons garlic (minced)
- ½ medium onion (diced)
- 15 ounce can of black beans (drained and rinsed)
- 15 ounce can of kidney beans (drained and rinsed)
- 15 ounce can of whole-kernel corn (drained)
- 2 15 ounce cans of diced tomatoes
- 1 ounce package of taco seasoning
- 1 ounce package of ranch seasoning
- 16 ounce bottle of salsa (I used pace picante)
- 2 ½ cups water
- 1 teaspoon black pepper
Instructions
- Season both sides of the chicken breasts with black pepper, onion powder, and paprika.
- Heat olive oil in a large pot over medium-high heat. Add the chicken and cook on each side 5-7 minutes or until cooked through. Remove and set aside.
- Add butter and melt, add onions and sauté until soft and translucent. Then add garlic and cook for 30 seconds.
- Add beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, water, and black pepper.
- Chop chicken and add it to the soup. Bring to a boil, reduce the heat to low, and simmer covered for 20 minutes.
- Serve while hot with your favorite toppings.
Notes
- This soup is great served with tortilla chips, avocado, or cheese.
- Adjust spices to taste for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg