Cooked - Summer Chicken Soup With Pinto Beans And Corn

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Summer Chicken Soup With Pinto Beans And Corn

1.0

1 Tbs. extra-virgin olive oil

1 pound chicken breast

1 pound chicken thighs

2 Tbs. dried Italian seasoning

2 (15 oz) cans pinto beans, drained and rinsed

2 medium tomatoes, diced

2 ears of corn, kernels sliced off

1 jalapeno pepper, seeded and diced

8 cups chicken stock

4 cups chopped kale

Juice of a lemon

Salt and pepper

Freshly grated parmesan

Fresh parsley, for garnish

Heat the oil over medium-high in a large dutch oven pot. Season the chicken all over the with dried Italian seasoning. Place in the pan and sear the chicken on both sides.
To the pot, add the beans, corn, jalapeno pepper and tomatoes. Season with a big pinch of salt and toss to combine. Add the chicken stock, bring to a boil, then reduce the heat to a medium; simmer for 20 minutes.
Fish the chicken out (haha! oh.) with some tongs, and give it a light shred. Put the chicken back, and add the chopped kale. Once it's wilted, add a good squeeze of lemon juice, and taste. Pretty darn amazing.
Ladle and serve with freshly grated parmesan and parsley leaves!
UGHHHHH.
Serves around 6.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions📆Everyday🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 71 weeks ago

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