Chicken soup with beansSubmitted by: SARA772779
IntroductionThis was created after a quick exam of the freezer and pantry. It is yummy, simple to make and easy to clean up after since it only uses one pan. This was created after a quick exam of the freezer and pantry. It is yummy, simple to make and easy to clean up after since it only uses one pan.
1 Tbsp of olive oil
1 pound of chicken thighs, boneless and skinless, diced to 1 inch cubes
1 1/2 pounds of chicken breasts, boneless and skinless, diced to 1 inch cubes
2 cans of dark red Kidney Beans, drained
2 cans of Goya small white beans, drained
3 cans of Rotel style diced tomatoes and green chilies (I used Kroger)
2 cans of Swanson Chicken Broth
1 whole yellow onion
2 cloves of garlic
1 whole poblano pepper, diced
1 Tbsp. salt
3 Tbsp. chili powder
3 Tbsp. ground cumin
1/2 bunch of fresh cilantro
Cover the chicken with chicken broth and tomatoes with chilies and add spices. Add beans and bring to a simmer. Allow to simmer for 40 minutes. Smash the beans to the side of the pot to thicken soup or use immersion blender.
Serving size 3/4 cup.
Serving suggestions: dollop of sour cream or greek yogurt or grated cheese and a wedge of corn bread.
Number of Servings: 20
Recipe submitted by SparkPeople user SARA772779.
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Member Ratings For This Recipe
My DH loved this, gave it a 5, but DD gave it a 2. It was my 1st experience with Poblano pepper & I was pleased. Just on the verge of being too hot & spicy. DH likes things hotter than I do. He thought it still held the taste even with all the spices. He also liked both the thigh & breast tastes. - 4/13/09