- 3 boneless, skinless chicken breasts, cubed
- 1 can of black beans
- 1 can of enchilada sauce
- 1 small onion, diced
- 8oz salsa*
- Chicken broth
- Seasonings to taste: salt, pepper, chili powder, cumin, paprika
- 1 Tbsp. olive oil
Heat oil in a skillet over medium heat, and add chicken and spices to taste. Cook until chicken is no longer pink in the center. Add chicken to a stock pot, along with beans, enchilada sauce, salsa, and onion. Add enough broth to make it soupy -- use your own discretion. I ended up adding a little bit of flour, too, to thicken it up. Season with additional spices, if desired. Serve topped with shredded cheese and tortilla chips.
*For the salsa, I used some homemade salsa that I had leftover from a couple of weeks ago. A friend gave me this recipe -- it is SO easy and SO good!!
I thought it turned out great, especially for a "see what's in the pantry and try to make something of it" sort of meal. The cheese and tortilla chips are a must, in my opinion :) I think I'll be making this one again -- it was very simple and quick to make! To make it even easier, just get a rotisserie chicken, shred that, and add some extra seasoning when you make the soup.
Hi there! My name is Dana and I live in West Michigan with my husband, Tom and our dog Happy Gilmore. I created this space as a place to share the things I learn along this journey I call life. I work in marketing and I'm a sort of Jane of All Trades, interested in all things nature, gardening, cooking, exploring and learning new things. This blog is a conglomeration of my interests, hobbies, life and life lessons. Thanks for stopping by!