In Homemaking, Recipes

Don’t tell the backyard chickens what’s for dinner!  Although, it does seem mighty ill-mannered when I eat our laying chickens cousins for dinner, but boy do they taste good.  At least I don’t invite chickens to be dinner. Yikes!

We enjoyed this warm soup for dinner tonight.  It’s a little zingy and a whole lot of taste.

Mexican Chicken and Bean Soup
My friend Cherie served the kids and me this soup and I had to have the recipe. She modified it from 365 Slow Cooker Suppers. This is my modified version that can be made on the stovetop.
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  1. 4 boneless, skinless chicken breasts, uncooked
  2. Salt and pepper
  3. 1/2 medium onion, diced
  4. Water, enough to cover your chicken in the pot
  5. 20 oz chicken broth (you will make this from the above ingredients)
  6. 1 can black beans, drained and rinsed
  7. 1 can diced tomatoes, undrained
  8. 1 (4 oz) can of diced green chilis, undrained
  9. 1 1/2 t cumin
  1. Put the chicken in a pot on the stove. Cover with water. Add salt, pepper and onion. Cook on low to medium heat for an hour. This will cook the chicken fully and make some chicken broth at the same time.
  2. When the chicken is cooked, take it out and cut it into bite size pieces with a fork and a knife. Strain the chicken broth and return only 20 oz to the pot. The rest of the broth can be put in jars and frozen for your next soup or sauce. Remember to leave an inch of space in the top for freeze expansion.
  3. Now add the cut chicken to the broth in the pot. Next add the remaining ingredients and let it all simmer together for 20 minutes.
  1. This can be served with corn chips, tortilla chips, sour cream or shredded cheese.
Adapted from 365 Slow Cooker Suppers
Adapted from 365 Slow Cooker Suppers
My Handy Family

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