Chicken Salsa Bean Soup

bean soup
Photo and recipe courtesy of Leaves of Life


  • 1 32 oz can chicken broth
  • 6-8 chicken thighs or 2-3 breasts
  • 3 cans beans, partially drained
  • 3-4 peppers, mixed colors
  • 1 large onion
  • 1/2-1 cup fresh or canned salsa
  • Handful of parsley and basil (fresh if you have)
  • Other seasonings to taste (cumin, Italian herbs, etc)
  • Salt to taste


  1. Cook chicken in broth, then remove and chop once cooled.
  2. Saute onions and peppers in skillet until slightly tender.
  3. Add all ingredients large soup pan and simmer on low for 20 minutes to blend the flavors.

Delicious with a dollop of hummus stirred into each bowl!