Colorado chicken soup with black beans, corn & pepitas from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year (page 68) by Betty Rosbottom

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Accompaniments: Romaine, avocado, tomato & queso fresco in cumin lime dressing

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Notes about this recipe

  • ksg518 on October 21, 2025

    A good solid soup which will go into rotation. Despite calling it Colorado chicken soup, this has strong south of the border flavors with the corn, chilis and beans. I used diced hatch chilis which worked out very well. I didn't care for the pepita topping and ended up skipping that after the first serving.

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