The idea for my easy meal recipe this week originated in the cookbook ‘Everyday Light Meals’. Of course, I just had to make some changes to make the dish even easier to make and more flavorful.
My Southwest Chicken and Bean Soup is super easy to make, light, and so tasty. I suspect the soup would be a great meal even without the chicken for a meatless Monday dinner!
recipe serves six
1 lb. boneless, skinless chicken breast.
1 – 16 oz can fat free refried beans.
1 – 15 oz can reduced sodium black beans – drained and rinsed.
1 – 14.5 oz can fat free chicken broth.
1 – 10 oz can RO-TEC original diced tomatoes and green chilis.
3/4 cup roasted corn (thawed from frozen).
1/4 cup shredded Colby cheese.
1 cup of reserved water from chicken boil.
1 bay leaf.
1/2 tsp ground cumin.
salt and pepper.
fat free sour cream for garnish.
In large pot add enough water to cover the chicken breast. Bring water to boil and add breast, bay leaf, and dash of salt and pepper. Bring to strong boil and then reduce to low boil for 5 or so minutes. Remove chicken from water, and then poke it with a fork to make sure no red fluid flows. If cooked properly set it aside.
Reserve 3/4 cup of the chicken boil water. Discard remaining water.
To the same large pot add the reserved water, chicken broth, diced tomatoes sauce, and cumin. Heat to low boil. Add the refried beans and black beans. Stir to combine. Bring mixture back to low boil.
Chop the chicken breast into bite size pieces. Add chicken to pot.
Cook at low boil/high simmer for at least 10 minutes to soften the black beans.
Before serving, melt the Colby cheese into the soup.
After the bowls are filled with the wonderful chicken and bean soup, garnish each serving with a little sour cream.
And that’s all there is to making an easy dinner that is relatively low in fat yet super tasty!
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Good Eating and Table Talk,