Goals Are Good: Mexican Chicken Minestrone

Angie Walker


pinch tips: How to Debone a Chicken






20 Min


30 Min


12 oz
(i used one package of boneless skinless chicken strips), boneless skinless chicken breast, cut into bite-sized pieces
1 1/2 tsp
chili powder
a pinch of cumin
2 clove
garlic, minced (i used minced garlic in the jar)
1 Tbsp
olive oil
4 c
chicken broth (i used soup base)
1 can(s)
(15 oz) black beans
1 can(s)
1 can(s)
green beans
1 c
frozen corn
1 c
dried elbow macaroni
1 can(s)
tomato sauce, or diced mexican flavored tomatoes
chopped fresh cilantro for garish (optional)

Directions Step-By-Step

In a bowl, toss chicken with chili powder and cumin. In a dutch oven, cook garlic in hot oil over medium heat for 15 seconds and add chicken pieces. Cook, stirring , 3 minutes (I cooked mine a little longer).
Add broth, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 minutes or until pasta is tender, stirring occasionally.
Stir in tomato sauce, or diced tomatoes; heat through. Top each serving with fresh cilantro (optional).

About this Recipe

Other Tag: Quick & Easy