Fiesta Chicken Soup


  • 2-3 cloves garlic

  • 8-16 ounces boneless, skinless chicken breast meat

  • 1/2 medium onion

  • 1 lime, juiced

  • 1 tablespoon cilantro

  • 1 medium bell pepper

  • 1 can corn, drained

  • 1 can black beans, drained

  • 1/2 jalapeño (you can add more or less, depending on your preference to spice)

  • 6 cups water

  • 4 chicken bouillon cubes

  • 1 cup rice

Preparation Time: 1 hour
Estimated Cost: $17.50
Serving Size: 2-3


  • 2 Cutting boards

  • Chopping knife

  • Measuring cup

  • Small saucepan

  • Medium frying pan

  • Soup pot

  • Can opener

  • Spatula

  • Ladle (or large spoon to serve soup)


  1. In small saucepan, bring 2 cups of water to a boil.  Once boiling, stir in 1 cup of rice.  Reduce heat to low, cover, and let sit for 20 minutes on low heat

  2. On a cutting board, cut jalapeño pepper in half and remove seeds, cut one half into small chunks (preserve the other); remove top of bell pepper with knife, remove seeds from inside, and cut into small pieces. On a separate cutting board, cut raw chicken breasts into small chunks

  3. Chop up cilantro into small pieces. Break off two-three cloves of garlic and peel off the skin.  Dice garlic cloves into small pieces. Cut onion in half, chop one half into small pieces

  4. Coat a medium frying pan with cooking spray and place over medium heat.  Add chicken and all chopped ingredients.  Cook for 10-15 minutes, or until chicken is fully cooked. Remove from heat

  5. Cut lime in half and squeeze both halves into mixture. Stir and remove from heat

  6. In pot, add 4 cups of water and bring to boil. Once boiling, add 4 chicken bouillon cubes and stir until dissolved.  Reduce heat to low-medium and add cooked rice and chicken mixture

  7. Open and drain 1 can of black beans and 1 can of corn and stir into soup pot

  8. Let soup simmer on low heat for 20-30 minutes