Island Inspired Chicken Soup

September 29, 2011
We had many lovely meals on our recent trip to St. John.  A side dish that I was very fond of  was created by simply stewing tomatoes, black beans, cilantro and lime juice.  My mind and palate began to think.  If I improvised, this could easily serve as a main meal.  It was that delicious!   I thought about it last night and decided to put together a soup based on those flavors.  It was simple and easy.  My husband added hot sauce and asked me if I wrote the recipe down.  I guess this one is a keeper.


1 (15 oz) can diced tomatoes
1 (15 oz) can black beans-drained but not rinsed
2 cups bite sized rotisserie chicken
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
3 cloves minced garlic
2 tbsp olive oil
2 cups chicken stock
1/2 tsp black pepper
In a stock pot over medium heat, saute the garlic and onions in the olive oil until translucent.
Add the cilantro and cook for 1 minute.
Next add the chicken, tomatoes, beans, chicken stock and lime juice.  Add the black pepper and salt to taste.  Simmer for 30 minutes on low heat.  
Try serving this soup with crusty french bread, perfect for soaking up the broth.
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Photo Credit:  Tilly’s Nest


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.