You know how much I love my roast chicken dinners if you've been following me for even a minute. I'm slowly compiling all the things I make out of my roast chicken left overs. I've said it before and I'll say it again and again: the roast chicken dinner is the boss of meal prep. It makes one hell of a nourishing meal. It's great for so many left overs and it's wonderful on the budget.
This recipe is one of my left over favorites and it is so easy to put together. This recipe uses the broth from my initial chicken dinner, as well as the left over meat. The nice thing about this recipe is that I'm going to give you some measurements, but you can really customize it based on your preference and what you have on hand. I had a little over a cup of cooked chicken left over when I made this soup last, but you can totally use more if you have it. Want less beans? No problem. The flavors will all still be there.
Here we go!
-6 cups of chicken broth (this is approximately how much broth I get from 1 roasted chicken)
-1 + cups of shredded, cooked chicken
-1 can black beans
-1 can diced tomatoes or 1-2 cups chopped fresh tomatoes
-1/2 cup rice
-1 bag of frozen corn or 1 can of corn kernels
-1 bag of frozen peppers and onions or 1-2 cups chopped fresh peppers/onions
-1 tsp garlic powder
-1 TBS chili powder
-1 tsp onion powder
Place all ingredients into a large pot on medium heat. Allow to come to a boil and then reduce, simmer for 45 minutes stirring occasionally. Serve topped with shredded cheddar cheese, sour cream, avocado and tortilla chips! Get warm and enjoy!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.