Leftover Rotisserie Chicken Soup
This is simple, easy and yummy. It is a hearty chili-style soup. You can simmer it for a couple of hours on the stovetop, or in the crockpot all day. It freezes well, too!
- 1 large onion, chopped (I prefer Vidalias)
- 2 large carrots, peeled and thinly sliced
- 1/2 of a large red or green bell pepper, seeded and chopped
- 2 cans of black beans, 15 oz size, rinsed and drained
- 4 cups chicken stock
- 1 cup frozen sweet corn (OFF the cob)
- 1 jar of mild salsa, 24 oz size
- 1 – 1 1/2 cups finely chopped, cooked chicken (I used what was left from a rotisserie chicken, skinned and picked clean)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder (minimum – I tend to use more)
- 1/2 tsp chipotle seasoning
Sauté chopped onion in a small amount of oil in a large stockpot.
Add carrots and pepper and allow to cook over medium heat until soft.
Stir in remaining ingredients.
Cook on low heat, stirring occasionally.
Serve with sharp cheddar cheese on top and tortillas on the side.
This isn’t fussy and you can compress or stretch the cooking time depending on your day. In a crockpot, this needs to cook on “Low” for at least 6 hours.
Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye.
I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.