Easy Southwest Chicken Soup

The thing about soup is that it’s a “comfort food”, which means, you sometimes just really need some soup. Not an hour from now, and most definitely not from a can. (Seriously, don’t do that.)  But soup can take a while to cook. And, despite its humble appearance, some soups can be a bit time-intensive. Standing at the counter chopping veggies and peeling potatoes is not your idea of comfort.

Good news! This one is easy, delicious, and healthy! 

A friend of mine brought me this soup when I was having early contractions with our youngest child. (Who is now 6! Wow, where does the time go?)
I loved it so much, I asked her for the recipe. I was so surprised to find out how easy it is.

The thing that makes this a super-easy soup (ha ha, like that little play on words?) is that I always have meal sized portions of cooked chicken in the freezer. It literally takes me less than 5 minutes to get this soup cooking. Even if you don’t though, this is still a very simple but delicious meal. It also works great in the Crock Pot!

Sometimes we have this soup with nacho chips, maybe some cheddar cheese, and if we’re really getting fancy, some avocado slices. Other times we have my wholegrain corn muffins. Yes, they’re as delicious as they look!

I also keep these muffins in the freezer during the winter. You just never know when you’ll need some corn muffins!

So, you know there will come a day that you’ll need some nice, hot, homemade chicken soup. Take my advice; cook some chicken and freeze it. And get some beans, chicken broth and salsa into your pantry. You’ll thank me the next time you’re sick or have to run tons of errands on a cold day!

What’s your favorite go-to comfort food?

5.0 from 1 reviews

Easy Southwest Chicken Soup

 

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Ingredients

• 2 boneless chicken breasts, cooked and cubed
• 1 box chicken broth
• 2 cans Cannellini beans, drained (You could substitute one can with Pinto or Black beans)
• 1 jar/container salsa (choose mild, medium, or hot to control the heat level of the soup)

Instructions

1. Put all ingredients into a soup pot and simmer for 30 minutes.
2. Serve with nacho chips or corn muffins.

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