Recipe: Chicken and Black Bean Soup Recipe

I just started week 36 of my pregnancy and I have no idea what got into me, but this weekend I got a burst of energy! It's something I haven't had for a while so I was able to get so much done! Bradford and I went grocery shopping, I cleaned out the refrigerator and the entire kitchen! I even took a shower...... (yes, that is a big deal) and I made this delicious soup that you are going to love! This recipe is healthy and really easy to make!

Here are the ingredients you will need:

1 small - medium sized onion, chopped

1/2 bell pepper (any color)

1 tbsp. olive oil

1 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. dried oregano

1 pinch of crushed red pepper flakes

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

1 small can of green chiles

1/2 can of Rotel tomatoes

1 lime

1 rotisserie chicken, shredded

8-10 cups of chicken stock

1/2 cup of instant rice

1 can of black beans

1 can of corn

 

Directions:

Heat olive oil in a large soup pot over medium-high heat. Sauté the chopped onions for 1-2 minutes, until golden.

Stir in the copped bell pepper and let cook for 1-2 minutes more.

Sprinkle in the cumin, chili powder, oregano, red pepper flakes, garlic powder, salt and pepper. Stir to coat onions and peppers.

Stir in the can of green chiles and Rotel tomatoes.

Add in the juice of one lime.

Stir in shredded chicken followed by the chicken stock.

Bring to a light simmer and add white rice.

Allow soup to simmer on low for about 10 minutes, stirring occasionally.

Add black beans and corn.

Simmer on low for 30 minutes and let stand on burner for 10 minutes before serving.

Top with your favorite ingredients such as sour cream, avocado slices, and tortilla strips!