One day I was making a basic chicken soup, then I decided to spice things up a bit. LOL! This soup was a MAJOR hit at my house. I made a ton of it too, so it lasted for a few meals and (re)heated up REALLY well. So good!This one takes longer to make but not a ton of active cooking. I will note some shortcuts below too.
2cupsPulled or chopped COOKED chicken*See notes below
1can Organic black beansDrained and rinsed
1Lime, juiced
1tbspChili flakesor to taste
1canDiced tomatoes or fresh cherry tomatoes chopped
1canTomato Paste
1/2cupChopped fresh cilantrooptional
PinchSalt and pepper
2 tbspChili powder optional
2tbsp cumin powder(can be excluded if needed)
1Avocado (chopped)optional
Instructions
Rice*
If you have a rice cooker, use it. Otherwise, cook rice as directed. Then set aside.
Soup
Combine: Broth, onions, carrots, garlic, parsley, bay leaf, S/P. Let it heat to a low boil, then simmer for 10 min to allow flavors to come together.
Add cooked rice, chicken, and black beans, tomatoes, tomato paste, chili flakes, cumin and chili powder. Let simmer for at last 20 minutes on low.
Taste test to ensure you like the flavor. Adjust the spices as needed. Then squeeze in lime juice. Taste again if you choose.
Serve!
Top with chopped fresh cilantro, avocado, sour cream (or vegan sour cream)
Notes
Tips and suggestions:To save time, use a rice cooker or at least cook the rice ahead of time.Purchase a pre-cooked roasted chicken and pull off the meat. Or... cook 2 large chicken breasts ahead of time or cook them in a crockpot with a little bit of water until they fall apart. Season with salt and pepper, if desired.Pro health tip: Use your own homemade bone broth as the base. If you use the meat of the organic chicken, then use the bones to make bone broth too! I use a slow cooker/crockpot to make broth ahead of time. (We drink bone broth at home, so if I have some made, I use it in this recipe (vs. a carton of store bought).