southwest soup

5 October 2013 Comments Off on southwest soup

southwest soup | respite

This is one of our favorite (easy) soups when the weather cools a bit.
We usually use leftover roast chicken,
but you could easily use raw
and cook the soup longer, or in a crockpot/slow-cooker.
I also don’t measure anything, just dump it all in
and it always turns out delicious.

Here’s the recipe, with approx measurements:

Southwest Soup
Serves our family of four, with leftovers

Using a 6qt stockpot:
Fill the stockpot 1/4 full with water
Add: 1 large (28oz) can diced tomatoes
1 can (15.5oz) black beans
8 oz (1/2 bag) frozen corn
1/2 small green pepper, chopped
1.5-2 cups cooked rice (optional)
3 cups cooked chicken (tonight we used about half of a 3lb chicken)
Approx 2t-1T each: chili powder, ground cumin, garlic powder
tabasco/cayenne pepper sauce, to taste
salt and pepper, to taste

(This fills up the stockpot pretty well, you can use a larger pan, but I wouldn’t go smaller.)

Bring to a boil and simmer for at least a half hour.

Serve with tortilla chips, taco sauce, shredded cheese, or sour cream if desired.


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