Fiesta Chicken Soup is an easy flavorful soup perfect for quick weekday meals and busy mothers. Looking for easy chicken soup? Try this easy soup recipe today!
Fiesta Chicken Soup
Fiesta Chicken Soup is an easy soup recipe that you can add or subtract from and make totally your own. If you are looking for a creative but easy chicken soup recipe this is it! But the one thing you want to definitely keep in is that first ingredient…Italian dressing!
I know what you are thinking…Italian dressing in a Mexican soup? I’m here to tell you it totally works! The oil in the dressing cooks the boneless bite size chicken pieces and also flavors them.
As with any soup recipe I make, I always tweak the broth by adding a little chicken base. You can do this too, but you don’t have to broil the cheese on top of the soup. It melts fine all by its self when you add it to the top of the hot soup. You have to put the cheese on top! It’s soooooo good in the soup! I like a little dollop of sour cream too. If you are a busy mom, you can have this easy soup recipe on the table in no time flat. Fiesta Chicken Soup is perfect for those weeknight meals when mama has to come home from work, make dinner and run to take her babies to the extracurricular activities they have after school.
We start Fiesta Chicken Soup by gathering the ingredients.
Fiesta Chicken Soup Ingredients:
- 1/4 cup Zesty Italian Salad Dressing
- 1/4 pound boneless skinless chicken breasts cut into bite size pieces
- 1 onion, chopped
- 1/2 green bell pepper, chopped
- 1 cup stewed tomatoes, undrained
- One 15-ounce can chicken broth
- 1 1/4 cups water
- 1 small can whole corn, drained (about 8 ounces)
- One 15-ounce can black beans
- 1 Teaspoon chili powder
- 1/2 cup Mexican Style Finely Shredded Four Cheese Blend or use Grated Cheddar Cheese
Grab your self a large saucepan and place it on the stove over medium-high heat. Add the Italian dressing to the pan and let it heat up. Add the chicken pieces, onion, and chopped green pepper to the pan. Stir occasionally as it cooks until the chicken pieces cook through and the onions are translucent. You’re on your way to an amazingly easy chicken soup!
Once the onions are cooked to translucent and the chicken is cooked through, add the tomatoes, chicken broth, water, corn, black beans and chili powder to the pan. Reduce the heat to medium and cook about 10 minutes longer. If you have frozen corn in the freezer and want to use that instead of the canned drained corn, just run the frozen corn under hot water until it’s thawed out and use it in the soup instead of canned corn.
Ladle the soup into four ovenproof serving bowls, top with grated cheese. Broil 6 inches away from heat source for 2 – 3 minutes or until the cheese is melted. Serve this delicious soup with a dollop of sour cream on top if you like. Cornbread or tortilla chips make a nice accompaniment to the soup when it’s served. Fiesta Chicken Soup, a fast easy delicious soup perfect for weeknight meals for mamas on the go, Enjoy!
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Looking For More Recipes From Bunny’s Warm Oven, Try These!
Lemon Pepper Pasta Salad...The Best Potato Soup...Chicken and Spinach Skillet Dinner...Chocolate Cake with Peanut Butter Frosting...Caramelized Onion Dip
Fiesta Chicken Soup
Ingredients
- 1/4 cup Zesty Italian Dressing
- 1/4 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 onion chopped, 1/2 green pepper,chopped
- 1 cup stewed tomatoes undrained
- 1 can chicken broth 14-1/2 oz.
- 1-1/4 cups water
- 1 small can corn (about 8 ounces) drained
- 1 can black beans drained
- 1 tsp chili powder
- 1/2 cup Mexican Style Finely Shredded Four Cheese or Cheddar Cheese
Instructions
- Grab your self a large saucepan and place it on the stove over medium high heat. Add the Italian dressing to the pan and let it heat up. Add the chicken pieces, onion and chopped green pepper to the pan. Stirring occasionally as it cooks until the chicken pieces are cooked through and the onions are translucent.
- Once the onions are cooked to translucent and the chicken is cooked through add the tomatoes, chicken broth, water, corn, black beans and chili powder to the pan. Reduce the heat to medium and cook about 10 minutes longer. If you have frozen corn in the freezer and want to use that instead of the canned drained corn just run the frozen corn under hot water until it's thawed out and use it in the soup instead of canned corn.
- Ladle the soup into four oven proof serving bowls, top with grated cheese. Broil 6 inches away from heat source for 2 - 3 minutes or until the cheese is melted. Serve this delicious soup with a dollop of sour cream on top if you like. Corn bread or tortilla chips make a nice accompaniment to the soup when it's served.
Looking for more soup recipes, try these from other bloggers…Chicken Rice Soup..Instant Pot Creamy Chicken Soup
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SHOPPING SOON?
Looks good!
Need to try this
I wonder if this would turn out in the crockpot?
You could make this in the crock pot! Just turn it on low , it doesn’t need to be on high.
This looks so delicious, loving that the #blackbeans add even more good #nutrition. Winner!
Debbie this is one of my favorite soups. So easy to make and delicious! Thank you for stopping by!
This soup looks amazing. On my “to do” list. Just gave it lots of SM love. Pin, YUM, SU, Tweet!
Thank you Kc!
this sounds real tasty. Would anyone have a healthier alternative to the zesty Italian dressing? Is there a homemade version of the dressing somewhere? I rarely buy dressings.
Sara, I’m pretty sure you could find a homemade Italian dressing on Pinterest.
Sounds so good. Thanks so much for the nice recipes.
This on my dinner list for the week. I can not wait it may be today!
You’ll love it Linda!
is there a dif bean you could use other than black?
Use any bean you like Dan. Just use the same amounts in the recipe K?