Chicken Soup

Fall is finally upon us! The air is crisp and the leaves are changing color…that means time for warmer recipes! This recipe is not only simple but most likely you already have these ingredients in your kitchen. It’s a one pot meal ready in just 40 minutes.




30 Ounces of Chicken Broth

2 Pounds of Chicken – Cooked – I sear my chicken then finish in the oven then shred

15 ounces of Black Beans – Washed and Drained

10 Ounces of diced Tomatoes with Green Chiles, drained

1 Can of Corn – Drained

1 Tablespoon of Finely Chopped Cilantro

½ tsp of paprika

¼ tsp of cumin

½ tsp of salt

½ tsp of pepper

Avocado (optional) for topping soup





1. You can use left over chicken OR you can cook the chicken for the soup – needs to be 2 pounds

2. In a large stock pot – add all the ingredients together (minus the avocado)

3. Cover and set to low/medium and cook for 40 minutes

4. Enjoy and top with avocado and other taco favorites!

Thank you for the recipe

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