MexiCan Chicken Soup

You don't need to worry about what to make for dinner with this recipe. This simple soup can be ready in no time and can feed a crowd. Plus it's made with canned chicken that is the perfect protein solution if you're on a budget. This dish proves that you do not have to spend extra bucks to make a healthy meal.

Recipe from The Foodish Girl 

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1 oz (12.5 oz) Can chicken (undrained)
1 can Black beans (drained and not rinsed)
1 can Light red kidney beans (drained and not rinsed)
1 can Diced tomatoes with green chiles (not rinsed)
1 Box of chicken stock
1 Garlic clove (minced)
1 Carrot (grated)
1-2 Ribs of celery (finely chopped)
1 Small yellow onion (finely chopped)
Fresh cilantro (washed and chopped about 1/2 cup)
Olive oil (for frying)
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Chili powder
1/2 tsp Ground cumin
1/2 tsp Adobo seasoning
Juice of 1/2 a lime
Salt and pepper (to taste)
Cayenne pepper (to taste optional)
Crushed tortilla chips (optional)
1 Avocado sliced (optional)
Shredded cheddar cheese (optional)
Monterey Jack cheese (optional)
Sour cream (optional)
Fresh Jalapeño slices (optional)

Over medium heat, sauté garlic, carrots, celery, and onion in 2 tbsp of olive oil until they are translucent and cooked through.

Add the whole can of chicken, including the broth. Break up gently with a spoon into bite-size pieces.

Add the chicken stock, drained beans, tomatoes, and stir. The pot should be just beginning to bubble and not too hot.

Add the seasonings and let simmer for at least 20 minutes so the dried spices become visible.

Stir in the fresh cilantro, squeeze of lime, and adjust the seasoning as needed.

To serve, top with a variety of options like crushed tortilla chips, sliced avocado, cheddar cheese, Monterey Jack cheese, fresh jalepeño slices, and sour cream.

**Note: The calorie count only includes the soup. Any optional toppings will add additional calories.