This recipe is so easy, I’m almost embarrassed to share it here on the blog. (The cheat is also a pre-cooked rotisserie chicken from the supermarket.) But it is so good, and I make it regularly enough to admit that it’s a staple. Plus, it’s Fall, so what better excuse for soup … especially super easy low-fat soup?
I’m not even sure there’s a concrete recipe here. I never measure anything for this soup, and I swear it comes out great every time. Have faith!
What you’ll need …
1 Rotisserie/Roasted Chicken (yep, I use the $5 pre-cooked chicken from the supermarket … or Costco – the best)
fresh salsa (my pick!) or rotel – note: I went for medium spice salsa (but go for mild if you don’t want it too spicy)
black beans (1 or 2 cans)
any other vegetables you may want to throw in
diced roasted chicken (I only use the white meat)
Then … (drumroll)
Throw it all together and cook. Seriously, that’s it. I like to start by sauteing onions and garlic in a small amount of olive oil (the only fat I add in the soup), then I just throw all of the ingredients onto the pot: beans, corn, salsa, diced chicken, chicken broth – and I wait. Let it simmer for at least an hour. You have to give the flavors a chance to come together. And then – pure amazing-ness. You can serve with shredded cheese on top, or alongside tortilla chips or fritos. I’m attempting to keep it skinny this season, so we just had soup, lots and lots of soup.
Let me know how it goes and if you think of anything brilliant to add!