chicken-fiesta-soup

Recipes

Chicken Fiesta Soup

An Original Recipe by Kitchen Kimberley
Recipe Name
  • 1 green bell pepper, chopped
  • 1 sweet yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup Head Country Garden Rich Salsa
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) dark red kidney beans, rinsed and drained
  • 1 tsp. each:  ground cumin, chili powder, and garlic powder
  • 2 Fast Classics Flame Roasted Chicken Breats
  • Garnish:  Fresh cilantro, diced avocado, shredded cheese, and Hiland Sour Cream

Instructions

  1. Spray a large stockpot with non-stick cooking spray; place over medium-high heat.  Sauté bell pepper and onions for 4 to 5 minutes, or until softened; add garlic, sauté 1 minute.
  2. Meanwhile, cook Fast Classics Flame Roasted Chicken Breasts according to microwave cooking directions on bag – this only takes 4 minutes – dice cooked chicken and set aside.
  3. Add all remaining ingredients, including chicken.  Bring soup to a boil, then reduce heat and simmer for 15 minutes.  Enjoy!

Filed Under

  • Poultry
  • Soups
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