Growing up, soup was a popular meal in our house for 3 reasons: it was cheap, easy to make, and it was filling. You could practically throw any meat, broth, and vegetable combination into a pot, and you will have a tasty soup to enjoy. Best of all, it is easy to adjust the servings to fit your family. I use a lot of the same recipes I ate growing up in a family of 6 for my family of 3 today.
To break in the soup season I decided to try a new recipe. It ended up being such a hit in my family, I knew I had to share it with you. Enjoy!
Easy Chicken and Black Bean Soup
Prep Time: 5 mins Cook Time: 25 mins Servings: 6
Ingredients
2 boneless skinless chicken breasts, thawed1 can corn
1 can black beans
1 jar of salsa (whichever kind you like best)
2 cups chicken broth
1 package taco seasoning
2 Tbsp butter
Optional toppings:
Sour Cream
Shredded Cheese
Directions:
1. Cut chicken breast into 1-in wide slices, approximately 1/4 in thick. Add chicken and butter to a frying pan and cook over medium heat until chicken is done.
2. While the chicken is cooking, add remaining ingredients to a 4 qt saucepan and bring to a boil. I do not rinse or drain any of the canned items.
3. Add chicken to the soup mixture, cover and let simmer for 15 minutes.
Serve with a dollop of sour cream and sprinkling of shredded cheese for extra tastiness
This is such a simple and affordable meal that we enjoyed so much it is going into our regular rotation. I hope your family will like it just as much as we did!
Happy Fall!
Adapted and inspired by Pass the Fresh: Creamy Black Bean Soup
