Southwest Chicken and Vegetable Soup

Received from: Stacey Lasorsa from Stratford, CT

Ingredients

  • 1 box (32 ounces) of low sodium chicken broth
  • 2/3 boneless/skinless chicken breasts
  • 3-4 cups of water
  • 1 can of Rotel (diced tomatoes & green chilies) or plain diced tomatoes if less spice is preferred
  • 1 can of drained/rinsed black beans
  • 1 small white onion – chopped
  • 3 cups of frozen/mixed vegetables
  • 1 tbsp chopped garlic
  • 3 1/2 tsp ground cumin
  • 1 tbsp chopped garlic
  • 1 slice of avocado
  • 1 tbsp of shredded colby-jack cheese

Recipe Notes

  1. Begin by boiling chicken breasts in large stock pot with 3-4 cups of water seasoned with chopped garlic (refrigerated jar) and 1 1/2 tsp of ground cumin. Cook until tender
  2. Remove chicken and chop. Save the water. Place chicken back in water and add the following:
    1. 1 box (32 ounces) of low sodium chicken broth
    2. 1 can of Rotel
    3. 1 can of drained/rinsed black beans
    4. 1 small white onion – chopped
    5. 3 cups of frozen/mixed vegetables
    6. 1 tbsp chopped garlic
    7. 2 tsp ground cumin

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