As families, we face many daily challenges. Â One of them is to get a home cooked meal on the table. Â We’re dashing from one practice to another. Â It’s a dance recital here, a ball game there, trips to the grocery store, dentist appointments – moving faster each day. Â But home cooked meals are important. Â
They give us an opportunity to sit together as a family to reconnect, to learn what happened in each others’ lives during that day, and to spend quality time together. But home cooked meals don’t have to take all day to prepare. They don’t have to require a ton of exotic ingredients or cost a small fortune either. Home cooked meals can be simple, but still full of flavor. And don’t quickly forget that the connections we make over that meal are far more important than what’s on the table. It’s what’s around the table that matters.
This 30 Minutes Fiesta Chicken Soup is just the type of recipe that let’s us put a home cooked meal on the table without a lot of time or hassle. When I make this, I put the chicken breasts and broth in a slow cooker in the morning and cook on low for about 8 hours. I remove the chicken, shred it, strain the broth, then proceed with the recipe. Slow cooking the chicken ensures it’s tender and makes an even richer broth. All that said, a rotisserie chicken will work just as well. 🙂 Y’all enjoy!
Ingredients
- 4 cups shredded cooked chicken (about 3 chicken breasts)
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (11-ounce) can whole kernel corn with red and green bell peppers, drained (I used Green Giant Mexicorn)
- ½ cup chunky salsa
- 1 cup instant rice
- 1 teaspoon seasoned salt
- ¼ teaspoon ground cumin
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until translucent – about 5 minutes. Add the garlic and cook, stirring frequently, for about 1 minute – being cautious not to burn it. Add the chicken broth and bring to a simmer.
- Add in the chicken, black beans, corn, salsa, rice, seasoned salt, and cumin. Stir to combine. Reduce the heat to low and cook for 5 to 10 minutes, or until the rice is tender.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Do you have nutritional information for this dish? I tried to calculate it on a random web ( https://foodval.com/ ) but not sure about the results. Can you tell how many calories are in this dish?
Hi Ashley! I just updated this recipe with the nutritional info for you. Hope that helps!
I want to change the serving amount but I didn’t see that option.. Is that possible on your site?
We don’t support that feature right now as it isn’t always accurate.
I add fresh chunks of Avocado to garnish the top, and a lime wedge to brighten the broth flavor.
Sounds great!
Family loved the soup! I added green chilies and cilantro on top. Thanks for the recipe.
So glad y’all enjoyed it!
How many servings
It depends on the serving size. About 4 for most.
Hello,
Any idea how much one serving is and how many calories? Looking at using this for meal prep if calories aren’t too high!
Hi Kaitlin. I honestly don’t keep up with that info for my recipes. There are several sites out there where you can enter the ingredients in and it will provide you with that info. Try this one: https://www.myfitnesspal.com/recipe/calculator
It looks good! Honey, I live by Rotel tomatoes and will be adding a can. I cook all my chicken in a crock pot. When chicken is on sale for $1.99 a pound, my butt hauls it to Kroger and I get 5 – 6 pounds of chicken breasts. Throw them in the crock pot with a quart of chicken broth. The seasoning is p to you. Let them cook gently for 6 hours. Break the breasts in pieces or shred. Take the broth and strain it. Double-rich broth!! It all goes in the freezer!!! When I’m ready to cook this soup, I just pull out what I want to use and throw it in the pot when everything reaches a simmer. The chicken will come to temperature in no time. Or throw a little chicken in a pot of Rice-A-Roni while it cooks. Amazing time saver when you don’t feel like cooking!!
Love these time-saving tips! Thanks for sharing, Dianne!
This recipe was fantastic!! I used fire roasted tomatoes instead of salsa cause that’s what I had on hand… Served it with some cornbread! Thanks so much for sharing!! Love your site and your recipes!!!
Sounds delicious! So glad you enjoyed it, Lisa!!
My recipe printed out perfectly, everything included… And I just added the crock pot chicken directions to the bottom of the printed page… No panties in a wad over here… 😉 😀
LOL! Thanks, Kim! Hope you enjoy!
Love that this only takes 30 minutes!
Kari
http://www.sweetteasweetie.com
I see tomatoes in your picture but no mention of tomatoes in recipe!
It’s from the salsa. 🙂
Salsa was missing when I printed the recipe!
Oh, no! Is it there now?
Stacy I think you might want to proofread your recipe. The “print” version does not even have the salsa added to it or included in the directions.
Hi Donna! Thanks for the heads-up! Actually, when I print the recipe, it’s in there.
When I saved the recipe it was not there. Also I was going to share this recipe with a friend and it does not show instructions for chicken breasts in crock pot. I do not print, I save as pdf in a folder. I fixed it and it is wonderful. I served with quesadillias .