This is definitely a gardener’s recipe. The ingredients can adapt to whatever veggie’s in season at the moment, with no issues! Plus, it’s just SO good! (And good for you too.)
I don’t know what the origins of this recipe are…my mom thinks we got it from my grandma…as to where she got it I don’t know. Anyways, whoever invented this really knew how to make a soup! 🙂 Click below to download the printable version:
- 6 chicken thighs
- 3 c. broth (from boiling the thighs)
- 28 oz. can diced tomatoes
- 15 oz. can black beans
- 1 zucchini
- 1 c. corn
- 1 diced onion
- 1 tsp. oregano
- 2 tsp. chili powder
- A few leaves of cilantro (optional
- Shredded pepper jack cheese (optional)
- Tortilla chips (optional)
Let’s get cooking! First, boil the chicken thighs until they’re cooked through and practically falling apart.
Then, take the chicken out to rest for about 10 minutes on a cutting board, and set the broth aside for later.
Once the chicken is finished “napping”, go ahead and dice it up. 😉
Next, through it in your favorite soup pot along with the vegetables, spices, and 3 cups of the broth you saved. Let it simmer for 30 minutes to an hour…
Scoop into a bowl, top with pepper jack and crushed tortilla chips, and enjoy the healthy yummyness! ❤
What’s your favorite soup recipe?
Happy soup season y’all!