Soup Is The New Salad

In the warmer months, salad (the huge and delicious kind) is what’s for dinner in my house. While my people and I are salad lovers, come the end of Summer, we are all ready for a menu change. The chill in the air yesterday was my queue… It’s time to bring on the soup. Guys, soup is the new salad!

In the cooler months, soup is my go-to for a healthy, satisfying, one-pot meal. It’s a great way to serve up flavorful protein and veggies for a healthy and filling dinner. Last night’s soup was just that!

chicken and veggie mexicana

Chicken and Vegetable Soup a la Mexicana

Serves 4

Ingredients:

  • 1 red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 2 zucchini
  • 1/2 red onion
  • 1 can black beans
  • 4 cups chicken broth (I prefer low-sodium)
  • 1 cup of brown rice, cooked
  • 2 cups cooked chicken (I used grilled chicken already prepared by Trader Joes)
  • 1 tablespoon taco seasoning (more or less to taste)
  • 1 tablespoon garlic infused olive oil
  • chopped cilantro
  • diced jalapeño
  • lime

Process:

  1. Dice the onion, zucchini and peppers and toss in the garlic infused olive oil.
  2. Broil the diced veggies (If you don’t have time for this, skip it and instead sauté the veggies with olive oil in your soup pot.)
  3. Combine the veggies, black beans, chicken broth, and taco seasoning into a pot. Bring to a boil and reduce to simmer.
  4. Add chicken and rice to the pot. Stir and simmer for 10 minutes.
  5. Serve with cilantro, jalapeño and lime.

What is your dinner staple when there is a chill in the air?

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9 Comments

  • Reply
    coldpenguin227
    09/26/2013 at 2:33 pm

    Yum! I’m starting to add some soups instead of salads into my lunch routine as well. I need to try this recipe – sounds great!

    • Reply
      hellodaynatalie
      09/26/2013 at 2:44 pm

      It’s not really soup weather today, but it was so tasty I had a bowl for lunch. So easy too! Enjoy.

  • Reply
    Chocolate Covered Race Medals
    09/26/2013 at 3:56 pm

    That looks perfect for the Fall weather!

  • Reply
    Coreen
    09/26/2013 at 8:46 pm

    Just found your blog, Nate–I LOVE it! Totally making this soup. Hope we get to run together soon! 🙂

    • Reply
      hellodaynatalie
      09/29/2013 at 7:28 pm

      Hi Coreen! So happy to hear from you. YES, can we please run together? Where are you guys living right now?
      xo

  • Reply
    Try it Thursday: Stay on Track with These Healthy Soups!
    01/16/2014 at 5:38 am

    […] Chicken and Vegetable Soup Al a Mexicana Shopping List: 1 red bell pepper, 1/2 green bell pepper, 1/2 yellow bell pepper, 2 zucchini, 1/2 red onion, 1 can black beans, 4 cups chicken broth (I prefer low-sodium or unsalted), 1 cup of brown rice, cooked 2 cups cooked chicken (I used grilled chicken already prepared by Trader Joes), 1 tablespoon taco seasoning (more or less to taste), 1 tablespoon garlic infused olive oil, chopped cilantro, diced jalapeño, lime. Directions: Dice the onion, zucchini and peppers and toss in the garlic infused olive oil. Broil the diced veggies (If you don’t have time for this, skip it and instead sauté the veggies with olive oil in your soup pot.) Combine the veggies, black beans, chicken broth, and taco seasoning into a pot. Bring to a boil and reduce to simmer. Add chicken and rice to the pot. Stir and simmer for 10 minutes. Serve with cilantro, jalapeño and lime. -hellodayblog.com […]

  • Reply
    devanbumstead
    03/04/2014 at 3:11 pm

    Natalie! I have been trying some of your recipes lately and L-O-V-E them! This one is on the menu tonight. Can’t wait to try it
    Tina Bumstead

    • Reply
      hellodaynatalie
      03/04/2014 at 3:27 pm

      Hi Tina! Great to hear! This soup is perfect for today – coldish and gloomy (at least it is here in Newport). Enjoy!

      • Reply
        devanbumstead
        03/04/2014 at 5:10 pm

        It’s excellent!!!! Seriously where do you come up with your recipes??

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