No matter what season, I love making soup. It’s so easy. Throw everything into a pot, let it simmer, eat up! And the beauty of a soup like this is that it makes a large portion that will feed you for a week. And the flavors only get better by the day. I adapted this recipe from Missy’s recipe over at Pink Pistachio. I can’t stress enough how simple this soup is and it’s super quick to put together. It can be ready after simmering for 20 minutes, or simmer it for an hour and it will be even better. And an added bonus for me, the hubs is a bit of a picky eater. This soup is a surefire way to get some veggies in him.
2 to 3 chicken breasts (depending on how much chicken you want in the soup)
Lemon Pepper seasoning for chicken
1 yellow onion, coarsely chopped
4 cloves of minced garlic (I use more like 6 to 8 cloves of garlic, also coarsely chopped)
1 Tbsp Olive oil
2 tsp cumin
Juice from 1 lime
1 tsp garlic powder
1/2 tsp chili powder
1 32 oz box chicken stock
1 28 oz can diced tomatoes (I use the petite diced, for the hubs)
1 4 oz can diced green chiles
2 15 oz cans black beans, drained and rinsed
2 cups fresh/frozen corn
salt and pepper
Shredded pepper jack cheese
Season the chicken with Lemon Pepper and cook in any way you’d like. I use a grill pan on the stove. Once the chicken is done, set it aside and let it rest. While the chicken is resting, heat the olive oil in a large soup pot over a medium heat. Saute the onions and garlic, with generous salt and pepper to taste, until the onions are translucent. Add in all other ingredients (aside from the garnishes) in the pot. Bring the soup to a boil then reduce heat to low and simmer for 20 minutes, or as long as you’d like.Dice up the chicken into bite sized pieces and add to the soup. Garnish with your choice of toppings. Missy discourages against using sour cream because you lose the flavors in the soup, and I completely agree.
Let me know if you try it out! What sort of garnishes would you use?