Did you know January is national soup month? I’m a big fan of soup any day of the year, but when I was planning all things wintery and frosty and snowy for January, I have to admit knowing it was officially soup month made me smile.
This fiesta chicken and black bean soup is so delicious, and deceptively easy. My favorite kind of recipe!
But maybe more importantly, when you’re bundled up inside and the snow is piling up on the roads, most of the ingredients are things you likely have on hand or in your pantry (or your freezer for the peppers and onions).
Depending on the salsa you choose, this soup can be very mild or a little spicy, perfect for a last minute, cold weather meal.
Fiesta Chicken and Black Bean Soup
- 2 cups mild salsa (I like to use fresh salsa)
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1 15oz can of black beans, drained
- 1 cup canned chicken breast, drained
- 32 oz chicken broth
- 1/2 cup quinoa, rinsed
Combine the salsa, onion, and pepper and cook over medium heat until the vegetables are just tender.
Add the chicken and black beans, then stir in the chicken broth and bring to a boil. Reduce heat
Add quinoa and cover. Allow to simmer for 15 to 20 minutes or until the quinoa is completely cooked.
Fiesta Chicken and Black Bean Soup with Quinoa is delicious as is, but also tastes great with a sprinkle of cheese or squeeze of lime.
I love that this soup can be made with ingredients from the pantry, but if you prefer to make it from fresh ingredients it’s easy to substitute shredded rotisserie chicken for the canned.
This recipe makes 4 generous servings or 6 smaller servings, and also freezes very well if you have left overs.
If you’d like a side, a slice of whole wheat bread is perfect!
This pantry-friendly soup is hearty enough to fill you up on a frosty day, but it’s also lighter and healthier than many traditional comfort foods. It’s perfect for celebrating national soup month and the annual healthy resolutions tradition too!