Chicken, Black Bean with Salsa Soup

by Erin, The $5 Dinner Mom on October 29, 2010

So I could have named this recipe a number of things.

Chicken Taco Soup

Chicken, Salsa and Double Bean Soup

Tex-Mex Chicken Soup

Clear out the Pantry Chicken Soup

And in the end I settled on Chicken, Black Bean with Salsa Soup.

(Which definitely hurts the feelings of the red beans…they feel totally left out.)

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Chicken, Black Bean with Salsa Soup

Ingredients

  • 3 chicken breasts, diced ($2.56)
  • 1 Tbsp canola or vegetable oil ($.05)
  • 2 Tbsp homemade taco seasoning ($.10)
  • 2 cups cooked black beans ($.40)
  • 2 cups cooked red beans ($.40)
  • 2 cups homemade chicken broth (free)
  • (About 2-3 cups water…depending on how thick you like your soup)
  • 2 cups frozen corn ($.88)
  • 1 cup store bought salsa ($.50) On sale for $1
  • Salt and pepper to taste
  • Couple pinchfuls of cheese, optional ($.25)
  • 1 avocado, sliced for garnish ($1)

Directions

  1. In a large saucepan or Dutch oven, saute the diced chicken breast in the oil with the taco seasoning mixed in. (If you have cooked and shredded chicken, that will work too!)
  2. Once the chicken has cooked through, add the cooked black beans, the cooked red beans, the broth and water.  Stir in the frozen corn, no need to thaw, as well as the salsa.  Bring to a boil, then reduce heat to medium low and let simmer for 15-20 minutes. (Time it so that the cooking scents are at the best when your spouse walks in the door from work!) Season with salt and pepper to taste.
  3. Ladle into bowls and top with a pinchful of shredded cheese and a slice or two of fresh avocado.
  4. Serve Chicken, Black Bean with Salsa Soup with Cheese and Avocado Slices.

Cost $6.14 (6 adult servings!)

Have a Fabulous Weekend Friends!

{ 6 comments… read them below or add one }

lynn @ Maven of Savin October 29, 2010 at 8:37 pm

Erin – I am so excited to try this recipe! I know it will cost more, BUT I am assuming I can substitute GOYA beans if I do not have homemade handy. I just may have to make it this weekend – THANKS again for all your great recipes.

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Leah November 1, 2010 at 10:27 am

I’ve tried and enjoyed many of your recipes. But this one was especially wonderful! I’m not very good at soups, they never seem to come out right. But this was perfect and gone in a flash! I have to make it again tonight. Thanks for sharing.

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Esther L. November 2, 2010 at 8:23 am

This sound so delicious! It’s definitely going into the menu this weekend. But, here’s a question for you…my kids (ages 4 and 1) absolutely refuse to eat soup. We’ve tried serving it with grilled cheese sandwhiches (for dipping), cornbread, rolls or draining off most of the liquid etc. and yet it still goes untouched. Any ideas on getting kids to eat and enjoy soup? Thanks!

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Momarchy November 6, 2010 at 9:20 pm

I just finished making this meal for the family tonight and let me tell you EVERYONE, all 6 of us have a huge smile on our faces to go along with our Happily Full Tummies ^_^

Thank You.

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Molly Wiard October 23, 2011 at 8:09 pm

two questions:
1- if I used canned beans, I don’t need to precook them, right?
2- Could I make this in the crockpot? Would I need to make any changes?

Thanks!

Reply

Jackie Brown October 23, 2011 at 9:26 pm

When I first introduced chili to my kids, I made it mild simple (no onions and peppers) and thick and served it over tortilla chips with lots of shredded cheese. I called it nachos instead of soup or chili. Then I started hiding more veges like onion, peppers and now I add shredded zucchini and a scoop or two of pureed pumpkin or butternut. They never know! I still serve it with chips and call it chili, chips and cheese.

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