The season for soup!

Fall is here! Living in Florida, our summers tend to be particularly hot and humid and soup is the last thing on my mind when it is 90 degrees outside. With the weather finally cooling down though, it is time to bust out that soup pot.

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, thawed
1 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