Dinner so easy, it’s almost cheating! Mexican Fiesta Soup takes just minutes to throw together and is ready in under 30 minutes. Packed with flavor and filling ingredients like chicken, black beans, salsa and more. You’ll love it for a busy weeknight meal!
Today’s recipe is a soup my family has been making since I was a kid. Mexican Fiesta Soup is packed with flavor and so easy to make any night of the week.
When I was getting my freezer packed with meals for when my baby was born, I made a pot of this soup and froze the leftovers. It freezes great! You can easily make a double or even triple batch and freeze some so that you can get a few meals out of cooking once.
This recipe is a great way to use leftover chicken or turkey. Make a whole chicken early in the week and use the leftovers to make this soup another night! Or pick up a rotisserie chicken at the store and cut it up to add to your soup.
If you are a fan of one pot meals, you’ll love this one! It’s hearty and filling since it’s loaded with chicken and black beans. Plus, one pot means less clean up!
This soup is perfect served with a dollup of sour cream. I’ve also tried it with greek yogurt instead, and it’s delicious!
- 1 cup chunky salsa
- 1 can, 15 oz black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup cooked chicken or turkey, cut into chunks or shredded
- 1 cup chicken broth
- Sour Cream
- In a large saucepan, combine salsa, beans, corn, chicken or turkey and broth. Bring to a boil over medium high heat.
- Reduce heat and simmer 5 minutes.
- Garnish with sour cream.