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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A fast, healthy, hearty soup! Great for a cold winter day. Use vegetable broth and skip the chicken to make the vegetarian version :) I ALWAYS add salsa to my soup after cooking, but take a taste without the salsa before mixing it in to see what you prefer. Ingredients:
2 tablespoons butter |
1/4 cup yellow onion, diced |
2 carrots, diced |
2 zucchini, cubed |
1 (16 ounce) can pinto beans or 1 (16 ounce) can refried beans |
1/8 teaspoon cayenne pepper |
2 cups chicken broth or 2 cups vegetable broth |
1 boneless skinless chicken breast, cooked and diced (optional) |
salsa |
cilantro |
sour cream |
green onion |
diced avocado |
cheese |
Directions:
1. 1. Melt butter in a soup pot and saute onion, carrot and zucchini until tender (6 to 8 min.).
2. 2. Add remaining ingredients and simmer 10 minute
3. 3. Serve and top as desired.
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