We had such a blustery, dreary, dark, rainy day today. We need the rain, but BLECH, I hate cloudy days. Part of me feels like it’s revenge…for all that…bragging.
But it’s probably just weather, not revenge. And when weather gets me down:
soup gets me up!
Don’t-cha Wish You Were in Mexico Chicken Soup (and I wish I had a tan)
6 cups chicken stock or broth (MAKE SURE it’s gluten free!!!)
2 chicken breast (bone-less, skinless) cut in to bite-sized pieces
1 white onion, chopped
1 clove garlic, minced
1 small red pepper, chopped
1 medium zucchini, quartered and sliced
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
2 cups corn kernels, fresh or frozen
1 can (15 ounce) black beans, drained and rinsed
1 cup salsa
In a large soup pot or kitchen kettle, combine the onion, garlic, red pepper, zucchini, chili powder, cumin, and oregano.
Then add the stock (or broth)
and the chicken. Stir to combine.
Bring to a boil; cover and cook for 12 minutes. Then add the corn, black beans, and salsa.
Stir to combine and reduce heat to simmer. Keep covered and continue to cook for 40 minutes.
Serve! Possible toppings: tortilla crisps, avocado, sour cream, Greek yogurt, shredded cheese, lime
I topped mine with a dollop of 0% fat Greek yogurt and shredded cheese
It was delicious!!
Any tips on freezing soups? I’ve never attempted and I’m wondering if this soup would freeze well.
My MOH Alex is coming today! I’m so excited