EASY

SPICY  CHICKEN  SOUP

This Spicy Chicken Soup is a family favorite. Loaded with chicken, beans, and spices, it’s perfect for busy days—you can dump all the ingredients in your crockpot in the morning and come home to a delicious dinner after work.

 INGREDIENTS

– 1 jar 16 ounce mild chunky salsa – 2 cans 14.5 ounces each peeled and diced tomatoes – 2 cans 14.5 ounces each chicken broth – 8 skinless boneless chicken breast halves – 2 cans 16 ounces each black beans, drained – 1 onion chopped, or 2 tablespoons dehydrated minced onion – 3 cloves garlic chopped, or 1 teaspoon dried minced garlic – 2 tablespoons olive oil – ½ teaspoon salt – 1 teaspoon ground black pepper – 1 teaspoon garlic powder – 1 tablespoon onion powder – 1 tablespoon chili powder – 2 tablespoons dried parsley – 1 bag 15 ounce frozen corn macaroni

Pour salsa, tomatoes, and broth in a large crockpot.

Add chicken breasts*, black beans*, chopped onion, minced garlic, olive oil, salt, pepper, garlic powder, onion powder, chili powder, add parsley, and cook on low for 6 to 8 hours.

About 20 minutes before serving, remove chicken breasts from soup and dice or shred.

About 5 to 10 minutes before serving, add the frozen corn and stir.

Serve hot topped with shredded cheese, sour cream, avocados, and tortilla strips—and any other favorite toppings.

MORE DELICIOUS RECIPES

CHICKEN  TORTELLINI SOUP

LOADED BAKED POTATO SOUP

THICK OVEN BAKED CHILI

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