This is a warming soup with a flavor from the southwest.  It is easy to put together even on a weeknight.  Serve it up with some guacamole and veggie sticks for a complete meal.

​

Prep Time: 15 Minutes                    Cook Time: 1 Hour                        Total Time: 1 Hour 15 Minutes

​

Ingredients:

​

2 Bone in chicken breasts

2 Tsp olive oil

1 Cup onion, diced

3 Cloves garlic, chopped

1/4 Tsp cumin

1/2 Tsp chili powder

1 TBSP Lime juice, fresh

1 Cup frozen sweet corn

1 Cup favorite chunky salsa

1 Can black beans, drained and rinsed

32 ounces Chicken broth

Sea salt to taste

Pepper

Garlic powder

​

Toppings: Cilantro, avocado, tortilla chips, red onion (optional)

​

Preheat oven to 400 degrees.  

​

Place chicken breast in an oven proof container and season with salt, pepper, and garlic powder.  Roast for approximately 30 minutes or until it reaches an internal temperature of 165 degrees.

 

In a stock pot saute onions in the olive oil over medium low heat until translucent. Add garlic, cumin, chili powder and saute for 2 minutes.  Add lime juice, broth, corn, salsa and beans and raise temperature to medium.  When chicken is done roasting allow it to cool slightly then shred with two forks.  Save the chicken bones to be used in making bone broth.  Add shredded meat to the stock pot and let simmer over low heat 30 minutes.

​

Spoon into bowls and top with avocado, cilantro or other preferred toppings of choice.

​

Enjoy!!

​

​

​

​