Kickin’ Chicken Soup


2 large, boneless Chicken Breasts

3 Tbs. Oil

1 large Onion, chopped

3 cloves Garlic, minced

1 Jalapeno Chile, minced

1 carton (32 oz) low-sodium Chicken Broth (when I can, I like to make my own bone broth, if I’m short on time though, Kitchen Basics is the brand I buy, it tastes great and it’s corn-free!)

3 cups fresh or frozen Corn (omit for corn allergy)

1 can Black Beans (Eden Foods has BPA-Free cans)

Juice of 1 Lime

1 tsp. Salt or to taste (for corn allergies, make sure you use non-iodized salt)

½ teaspoon ground Red Pepper or Hot Sauce

Freshly ground Black Pepper

½ cup minced Cilantro

Shredded Monterey Jack Cheese, Tortilla Chips (optional)


  • Heat broiler, cook chicken, turning once, about 10 minutes.  Meanwhile, heat oil in stockpot over medium heat.  Add onion, garlic and chile; cook until soft, about 3 minutes.  Add broth, corn, beans, lime juice, salt and red and black pepper to taste.  Heat to boil; reduce heat to simmer.
  • Slice or shred cooked chicken; add to pot.  Add cilantro.  Heat through, about 1 minute.  Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.

I made my own adjustments:

I prepared the chicken in the pressure cooker.  I removed the chicken and used the oil already there to begin cooking the onions, garlic and a CAN of jalapeno chiles.  When this has begun to cook, I add TWO cans of black beans, the corn, a large can of diced tomatoes, and the chicken broth.  I did not add the cilantro or the lime juice, because I was using what I had on hand. I also did not add the cheese or tortilla chips.

If I were planning ahead, I might use the lime juice and SOME cilantro.  However, everyone—family, fellow teachers at school, and friends—love it with my original variations.

Good eating,