- 2 cups SalsaI like to use fresh salsa
- 1 medium Onion
- 1/2 Red bell peppers
- 1 can Black beans (rinsed and drained)
- 1 cup Chicken BreastI use canned, but any cooked and shredded chicken breast will work
- 32 oz Chicken broth
- 1/2 cup QuinoaRinse well
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.
This recipe makes 4 generous servings or 6 smaller servings and also freezes very well if you have leftovers.
Chop the onion and pepper. 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.
If you’d like a side, a slice of whole wheat bread is perfect!