37. Tomato, Black Bean, and Chicken Soup

I really hadn’t given too much thought to which soup I would make this week so this soup is another “pantry” soup. I used some of the cooked chicken that I always have on hand, some cans of tomato, seasonings, and black beans. I had planned on using a full can of beans, but my son got to them first and I only had about a half of a can left!

Tomato, Black Bean, and Chicken Soup


Olive oil
1 stalk celery, chopped
1 medium onion, chopped
¼ cup chopped green pepper, fresh or frozen
Several cloves of garlic, chopped
Red pepper flakes to taste
1 cooked chicken breast, cut up in bite size pieces
2 cans fire roasted tomatoes (I had one can with garlic and one plain)
1 tablespoon tomato paste (I use tomato paste in the tube)
¾ box of chicken stock
1 can diced green chilies
½ can black beans, drained and rinsed

Heat olive oil in heavy soup pot while chopping the celery, onion, green pepper, and garlic. Add chopped vegetables to olive oil and cook for a few minutes until tender. Add cooked chicken and red pepper flakes and cook another 3 or 4 minutes. Add tomatoes, tomato paste, chicken stock and green chilies. Cook on low for about twenty minutes. Add beans a few minutes before serving.

Changes and Shortcuts: None, since this another “make up as you go” recipe

Results: Quick, hearty soup. After a few days of temperatures in the 90s, today was cool and damp. A perfect day for soup!

Keeper? YES!