I love this recipe because it’s packed with flavor without being packed with hidden fats. I typically toss some avocado slices and crushed tortilla chips on top of the soup for an extra treat. The recipe makes 6-8 servings, so you’ll have multiple meals on hand for the week. —Nicole Schaeffer

Print Recipe

Southwestern Two-Bean Chicken Soup

Servings

servings

Ingredients

• 5 8 oz. chicken breasts raw, boneless, skinless
• 1 15 oz. can pinto beans rinsed and drained
• 1 15 oz. can black beans rinsed and drained
• 1 28 oz. can diced tomatoes try for low-salt tomatoes in juice
• 1 12 oz. jar salsa pick your favorite!
• 1 lb. corn frozen and then thawed
• 1 jalapeno fresh and diced, if you like some extra spice

Servings servings Ingredients 5 8 oz. chicken breasts raw, boneless, skinless 1 15 oz. can pinto beans rinsed and drained 1 15 oz. can black beans rinsed and drained 1 28 oz. can diced tomatoes try for low-salt tomatoes in juice 1 12 oz. jar salsa pick your favorite! 1 lb. corn frozen and then thawed 1 jalapeno fresh and diced, if you like some extra spice

Instructions

1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over the chicken and then layer on the beans, corn, and jalapeno.
2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

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Erika Gruszewski

Erika is a Syracuse native who lives in Rochester with her husband and daughter. She is a research insights consultant with Excellus BlueCross BlueShield.

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