It’s the perfect time of year for soup, don’t you think? We love this recipe from Yummly/Barefeet in the Kitchen because it’s healthy AND quick to make! Try it and let us know what you think!
Yield: 4-5 servings
4 cups chicken broth, or (2) 14 ounce cans
1 1/2 cups frozen corn, or (1) 14 ounce can, drained
1 1/2 cups cooked black beans, or (1) 14 ounce can, drained and rinsed
(2) 10 ounce cans of tomatoes with green chiles, use a mild version for almost no heat
4 Tyson ® Grilled & Ready® chicken fillets, about 1 cup diced chicken
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Optional: 1 cup shredded cheese, or Mexican cheese blend
Place two chicken fillets on a plate and warm them in the microwave for about 45 seconds. They should be barely softened and still mostly frozen in the center. (The idea is to get them just soft enough to cut into chunks.) While the chicken is warming, combine all the other ingredients in a medium size saucepan. Bring to a boil and then reduce to medium high heat.
Cut the first two chicken fillets into 1/2″ pieces and warm the other two fillets the same way. Add the chopped chicken to the soup and stir to combine. Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and top with shredded cheese. Enjoy!