I’m trying a little something different tonight and posting my first recipe post. I’m participating in a soup-er linkup, coordinated by the wonderful Leslie at Once Upon a Time & Happily Ever After. If you found this post from her link, thanks for stopping by!
As soon as the calendar hits October, I’m ready for soup! Actually, I can eat soup year-round, but I know that my husband is more likely to eat it when the temperature drops! I don’t experiment in the kitchen very often. Will does most of the cooking, so he was a little surprised that I even knew where the kitchen was! For this linkup, I decided to step out of my comfort zone and into the kitchen (ha!).
I wanted to make a filling soup with ingredients that I had on hand already because it was Sunday afternoon, and my lazy self didn’t want to put on real clothes and venture to the store. I was lucky that we had things that seemed to go together and could be cobbled together to make what I was going to call a Southwestern Chicken Soup.
Ingredients used :
- 4 boneless chicken tenderloins
- 1 cup brown rice
- 1 bag black beans (it was a pound, I think)
- 1 bag of frozen, chopped onions (completely forgot to put this in the picture!)
- 1 container of chicken broth
- 1/2 can of whole tomatoes, chopped up
- Dashes of salt, pepper, chili powder, garlic, and Mrs. Dash – anywhere from a 1/2 TBSP to 1 TBSP, depending on how spicy/flavorful we wanted things
- Soak and cook dried black beans. I made the mistake of not letting my black beans cook long enough. If you use canned beans, that won’t be an issue. I also could have used our Instant Pot, but I didn’t think about it until Will was cooking the chicken in it!
- Cook brown rice according to package directions. Because we have the cheap bulk bag, that stuff had to cook for around 30 minutes! Plan accordingly!
- Chop whole tomatoes into smaller, bite-sized pieces. You can skip this if you buy smaller tomatoes, but we only had whole ones in our pantry.
- Combine beans, rice, onions, tomatoes (and the juice from the can), and spices. Let simmer on low while chicken is cooking.
- Cook chicken in Instant Pot for approximately 20 minutes, then shred it.
- Add chicken to soup mixture and let it simmer on low for around 10 minutes.
I didn’t take a great picture of it while it was cooking, but you can see how thick and filling it looks!
Will added some crispy onions that we ate with salads last week, plus some artfully arranged crackers so my picture would look fancy!
Overall, he and I both enjoyed the soup (Charlotte only wanted to eat blueberries. #toddlerlife). It was spicy and hearty. I had leftovers for lunch today, and it seems like one of those soups that will taste better after it has sat for a couple of days! Not too shabby for something that we threw together!
I hope you enjoyed my first attempt at sharing a recipe. Next time, I will take more pictures and be more detailed about measurements and cooking times. If you have questions or feedback, let me know! I’ve been bad about responding lately, but it’s on my to-do list…with everything else in the world ha ha!
Now, hop over to Lysha’s blog, A Camera and A Cookbook, to see what kind of soup she made. If her soup looks as good as her chicken pot pie recipe did, then I’ll be adding ingredients to my next shopping list!
Thanks for stopping by!
If you’ve got a favorite soup recipe to share, join the linkup below!