Being a Mom to 11 year old twins makes for a zany, unpredictable, yet richly rewarding life. Thank goodness for my wonderfully supportive hubby who keeps me grounded. I'm a writer, an editor and an online media professional. I write about pretty much anything that inspires me. I enjoy interviewing interesting people and sharing my thoughts on my family's experiences at various events and activities. I might also share a favorite recipe or two, particularly if it's something I've thrown together that turns out to be yummy! Outside of contributing to, you can also find me at and over at my blog

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Mustgo Soup

“This must go, that must go….” Inevitably, we end up with things in the fridge that have to be used up or they’ll go to waste. What better way to use the odd zucchini, yellow squash or bell pepper that’s sitting in the bottom drawer on its last legs, right?

The last few days in Dallas have been COLD – we had 5 inches of snow! – so soup has been quite popular in our house. The best kinds of soups are usually the ones I just throw together and that’s how I ended up with Mustgo Soup, a southwest chicken and bean concoction with a few stray vegetables thrown in. It. was. YUMMY.

To make a huge pot of my southwestern inspired Mustgo Soup, here’s what I used:

4 boneless, organic chicken breasts, cut into 1/2 inch chunks
28 oz can of diced tomatoes
28 oz can of tomato puree
2  15oz cans of black beans
32 oz container of organic, low sodium chicken broth
1  1/2 medium yellow onions, diced
2 – 3 cloves garlic, finely minced
1 red bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
3 tablespoons extra virgin olive oil
1  1/2 teaspoons kosher salt
1/2 – 3/4 teaspoons freshly ground black pepper
1 heaping teaspoon of ground cumin (probably closer to 1  1/2 teaspoons)
1/2 teaspoon of chili powder
1/4 teaspoon cayenne pepper (for a little bit of heat)
3 tablespoons fresh cilantro leaves

Sargento reduced fat 4 cheese Mexican cheese
diced avocados
a few fresh cilantro leaves

Start by sauteing the onions, bell pepper, zucchini and squash in the olive oil. After they start to soften slightly, add the chicken chunks and the minced garlic. Keep sauteing until the chicken turns opaque then add the black beans. After about a minute, add the diced tomatoes and tomato puree. Season with a teaspoon of salt and about half the black pepper. After a couple of minutes, add the chicken broth, cumin, chili powder, and cayenne pepper. Mix well, bring to a boil and then let simmer for about 30 – 45 minutes (or until the soup reduces to a thick, stew like consistency). Remove from heat and mix in the remaining salt, black pepper and cilantro leaves and let sit for about 5 minutes to cool and let the flavors mingle. Before serving, garnish with cheese, a few avocado chunks and a couple of fresh cilantro leaves.

Hope you enjoy this hearty, stew-like soup as much as my family has. Get creative and make your own version of Mustgo Soup!

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Comments (2)

  1. Pingback: Frittata Florentine (super easy one-pan egg dish) DFW Mama

  2. Mary Kooistra 02/09/2011 at 9:32 pm

    Looks yummy! I love soups especially in cold days. Thanks for the recipe, Mina :o)