5 October 2013 Comments Off on southwest soup
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:
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.