Ingredients
- 2 Tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 4 cups chicken broth or stock (or 4 cups water + 4 teaspoons Better than Bouillon)
- 1 28-oz can diced tomatoes
- 1-1/2 Tablespoons dried parsley
- 1 teaspoon brown sugar
- 1 Tablespoon chili powder
- 2-3 cups cooked shredded chicken (I used the meat from half of a cooked chicken – a rotisserie is a good shortcut)
- 1 15-oz can kidney beans (or black beans), drained
- 1 cup salsa (I used a mild fresh salsa; use any salsa you like with a heat level your diners can handle)
- 1-1/2 cups frozen corn (or 1 can of corn)
- optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, peppers, and garlic and sauté with a little salt and pepper, 5-10 minutes.
- Add the chicken broth, tomatoes, parsley, brown sugar, chili powder, chicken, and beans. Simmer, covered, 15-30 minutes (or longer, if you have time). Taste and add more salt and pepper if needed.
- Add salsa and corn and simmer uncovered at least 15 minutes and up to 45 minutes more.
- Serve with cheese, sour cream, avocado, and/or tortilla chips!
Notes
This recipe is my own! It’s great if you can let it cook for a long time; it can also be ready in 45 minutes if you need it to be. This is a very mild version; to add more heat, add a chopped jalapeño with the veggies at the beginning, or use diced tomatoes with green chiles instead of regular diced tomatoes (ex: Rotel), or use a hot salsa! It’s even better the next day and makes delicious leftovers (leftovers are also a great freezer meal – just freeze cooled soup and reheat to serve again!).