The Hubs hates “chicken on the bone,” as we call it at our house. Hates it. His dad doesn’t like it, so he never really had it growing up. Unfortunately, it is much cheaper than buying boneless chicken breasts, so with our ever-tightening budget, I figured out that if I make a bunch of chicken on the bone, he will eat it in other things (once it’s been de-boned, of course!).
I made this soup the other night and it will definitely be one I make again and again. It was fast, easy and delicious. I was actually excited to eat the leftovers the next day for lunch (and that’s saying a lot because I detest leftovers).
- 8 oz shredded, cooked chicken
- 1 onion
- 3 stalks celery
- 1/2 green bell pepper, chopped
- 1 clove garlic, finely chopped
- 1 Tbl sp cilantro
- 2 cans prepared black beans (I used the Aldi, “Dakota Brand”)
- 1 can Mexican Tomatoes (i.e. Rot-Tel — I actually used the Hy-Vee generic brand)
- 1 box chicken broth (I used the Aldi GF Broth)
- the juice from 1/2 lime
- 1 Tbl sp olive oil
- 1 tsp crushed red pepper
- 1/2 tsp chili powder
- salt and pepper to taste
Saute chopped celery, onion and crushed red pepper in olive oil until caramelized. Add the remaining ingredients and let simmer until soup is hot and to your desired thickness. Serve with Fritos Corn Chips sprinkled on top for a nice added crunch.