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Hearty Chicken and Black Bean Soup Recipe

Name: Hearty Chicken and Black Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 sticks celery; 32 fl oz chicken broth; 2 x (14 1/2 oz) cans black beans, drained and rinsed; 1 (14 1/2 oz) can sweet corn, drained; 2 red bell peppers; 30 oz rotisserie chicken, meat shredded; 1 cup shredded cheddar cheese; 45 ml chili powder; 1 medium yellow onion; 2 tbsp extra virgin olive oil; 1 tsp garlic powder; 1 tsp salt; 4 oz tortilla strips

Stashcook

This is a warm, yummy soup with chicken, black beans, corn, and spices. It's like a hug in a bowl! You cook chicken, veggies, and beans together. Then you put cheese and crunchy chips on top. It's good for dinner and makes you feel happy.

Ingredients

2 sticks celery

32 fl oz chicken broth

2 x (14 1/2 oz) cans black beans, drained and rinsed

1 (14 1/2 oz) can sweet corn, drained

2 red bell peppers

30 oz rotisserie chicken, meat shredded

1 cup shredded cheddar cheese

45 ml chili powder

1 medium yellow onion

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp salt

4 oz tortilla strips

Method

Wash, dry, trim, and dice 2 sticks of celery. Place in a bowl.

Wash, dry, trim, and seed 2 red bell peppers; dice them and add to the bowl.

Peel, halve, and dice 1 medium yellow onion. Add to the bowl with the celery and bell peppers.

Heat a large pot over medium heat. Add 2 tbsp of olive oil and swirl to coat the bottom.

Add the diced veggies to the pot and cook, stirring occasionally, until they start to soften, about 5 minutes.

While the veggies cook, shred the meat from the rotisserie chicken and discard the skin and bones.

To the softened veggies, add the shredded chicken, 32 fl oz of chicken broth, 2 cans of drained black beans, 1 can of drained sweet corn, 45 ml of chili powder, 1 tsp of garlic powder, and 1 tsp of salt to the pot; stir to combine.

Bring the mixture to a boil over high heat, then reduce the heat and let it simmer until the flavors blend, about 20 minutes.

Ladle the soup into bowls, and top each with a handful of shredded cheddar cheese and tortilla strips before serving.

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