Name: Southwest Chicken Soup Recipe (Gluten Free, Dairy Free)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 2 Chicken Breasts (or Leftover Chicken from Easiest Way to Cook a Whole Chicken ); 32 oz Chicken Broth (or Broth from How to Make Chicken Broth); 2 cans Black Beans (drained and rinsed); 2 cans Pinto Beans (drained and rinsed); 1 lb Carrots (I use little carrots chopped in half.); 1 lb Frozen Corn; 1 jar Salsa; 1 – 14oz. can of diced Tomatoes

Ingredients

Scale

2 Chicken Breasts (or Leftover Chicken from Easiest Way to Cook a Whole Chicken )
32 oz Chicken Broth (or Broth from How to Make Chicken Broth)
2 cans Black Beans (drained and rinsed)
2 cans Pinto Beans (drained and rinsed)
1 lb Carrots (I use little carrots chopped in half.)
1 lb Frozen Corn
1 jar Salsa
1 – 14oz. can of diced Tomatoes

Instructions

In a very large soup stock pot add chicken, broth, black beans, pinto beans, carrots, corn, salsa and tomatoes.
Bring to a boil.
Stir.
Turn down heat and simmer for 2-3 hours. (depending on how mushy you like your carrots)
If using raw chicken to begin with instead of leftover, break chicken apart.
Garnish with any or all of: cheese, sour cream, avocado, cilantro.