mango chicken soup
Another Monday, another super easy dinner idea! Mondays are always super busy at our house… I wake up, get Abby ready for school, drop her off, run errands with Lizzy, try to fit in exercise/showering/preparing dinner, and then I head off to work after lunch, and work until about ten in the evening. I’m happy that I have the opportunity to be home in the morning, and I’m glad that Lizzy only has to go to a babysitter for a few hours until Geoff gets home from work, but it always makes for a crazy, chaotic day. I love recipes like this because I can prepare dinner in the morning, then put it in the fridge, and Geoff can serve the girls when it’s dinnertime. Easy peasy!
For as simple as this recipe is, it’s super flavorful and delicious! I love that you can mix and match ingredients… we ate it with cheese, avocado, tortilla chips, and sour cream, but I think it would be awesome with olives, green chilies, torn tortillas, fresh tomatoes… you name it! The recipe made enough for two dinners for our family, and I put the other half into the freezer for another night. I’m excited to pull it out and experiment with more toppings!
Mango Chicken Soup
adapted from 71 Toes
1 half jar mango salsa from Costco (about 2-3 cups)
1 cup salsa of your choice (I used medium, and it gave it a little kick)
4 cups chicken broth
1 teaspoon cumin
2 cups shredded cooked chicken
1 cup frozen corn
1 can black beans, rinsed and drained
toppings of your choice: cheese, avocado, sour cream, tortilla chips, olives, etc.
In a large pot, combine salsas, chicken broth, and cumin, and bring to a simmer. Add chicken, corn, and black beans, and simmer 10-15 minutes. Serve warm and top with anything that sounds good!