When I was initially contacted about developing a recipe for Tyson® Grilled & Ready® chicken, I hadn't bought a pre-cooked package of meat or a meal from the freezer section in quite some time. After checking out the ingredient list on the chicken breast fillets and seeing that it was both corn syrup and preservative free, I agreed to give the chicken a try. Like everyone else I know, I love having a go-to list of meals that require little to no effort to get on the table.
The chicken was so easy to use, even simpler than my usual routine of picking up a roast chicken for the nights when I'm too tired or busy to cook. I warmed the fillets for 30-45 seconds and as soon as they were soft enough to slice, I chopped them up and added them to the soup. Within a couple minutes, everything was hot and bubbling and ready to eat!
10 Minute Southwest Chicken Soup
Yield: 4-5 servings
4 cups chicken broth, or (2) 14 ounce cans
1 1/2 cups frozen corn, or (1) 14 ounce can, drained
1 1/2 cups cooked black beans, or (1) 14 ounce can, drained and rinsed
(2) 10 ounce cans of tomatoes with green chiles, use a mild version for almost no heat
4 Tyson® Grilled & Ready® chicken fillets, about 1 cup diced chicken
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Optional: 1 cup shredded cheese, I used a Mexican cheese blend
Place two chicken fillets on a plate and warm them in the microwave for about 45 seconds. They should be barely softened and still mostly frozen in the center. (The idea is to get them just soft enough to cut into chunks.) While the chicken is warming, combine all the other ingredients in a medium size saucepan. Bring to a boil and then reduce to medium high heat.
Cut the first two chicken fillets into 1/2" pieces and warm the other two fillets the same way. Add the chopped chicken to the soup and stir to combine. Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and top with shredded cheese. Enjoy!
~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~
ONE YEAR AGO TODAY: Chocolate Cherry Almond Brownies ~ Gluten Free or Not
TWO YEARS AGO TODAY: Strawberry Peach Jam Ice Cream