Soups

Spicy Mexican Chicken Soup

7

Perfect for the early days of spring, this zesty soup has a little kick of spice to help you warm on cool evenings.

4
Heat 1 tsp olive oil in a pot over medium-high. Add 1 diced small onion and 2 minced garlic cloves. Cook until onion softens, 2 to 3 min. Stir in 2 tsp tomato paste and 1 tsp chili powder. Cook 1 min. Pour in a 900-mL carton no-salt chicken broth and 1/4 tsp salt. Add 2 boneless, skinless chicken breasts. Boil, covered, until chicken is cooked through, 6 to 8 min. Transfer chicken to a cutting board to cool slightly. Add 2 cups canned tomatoes, chopped, 2 cups frozen corn and 2 to 3 tbsp finely diced pickled jalapenos to soup. Reduce heat to medium. Gently boil 5 min. Using 2 forks, shred chicken, then stir into soup. Ladle into 4 bowls and top with 1 chopped avocado and 1/2 cup chopped cilantro.

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
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  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
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Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV