1 - 15 oz can of corn, drained
2 - 14.5 oz cans of chicken broth
1 - 10 oz can of chunk chicken (or 1 1/2 cups leftover cooked chicken)
1 - 14 oz can black beans
1 - 10 oz can diced tomatoes with green chilies (or whatever you have)
Pour all ingredients into a large pot. Cook on medium heat until warmed through. Serve with tortilla chips and cheese.
Cook's Note: This recipe requires an oath of secrecy from the cook. Get rid of all the cans and then don't tell a soul. Your family and guests will think you've been cooking all day to create such a perfectly delicious homemade soup.
*D: This is about the easiest recipe I've ever come across. Every single one of the ingredients I keep in my food storage! It was fast, fresh and delicious. Very, very good. Mmmmm.
One thing I particularly loved about this soup was that the "canned chicken" flavor was absent. A lot of recipes seem to accentuate the fact that your chicken comes from a can. In this soup, all chicken is created equal.
We used a can of diced tomatoes with lime and cilantro. Sounds yummy, right? Well...it was, but we couldn't really taste the lime and cilantro part. So I'm not sure it really matters what flavor tomatoes you use.
We did not put cheese on top. There is only one soup I will put cheese on, and this is not it. But that might be your thing, so go for it. When serving chips with soup, you can just alternate bites between chips and soup, or you can skip the spoon and use your chip. Either way, it's yummy.
Try this out and tell me what you think.
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2 comments:
We do a soup like this. It's great to put tortilla chips and, yes, cheese on top, but the thing that makes it the best is putting dollops of sour cream on top.
Mmm, I think my hubs would like the sour cream part.
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