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spicy chicken soup with beans, corn, and salsa

Spicy Chicken Soup.

  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 servings

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

  1. 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.
  2. 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.
  3. Add salsa and corn and simmer uncovered at least 15 minutes and up to 45 minutes more.
  4. 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!).