This is my all time favorite “Go To” meal. I always have enough ingredients on hand to make it because I am always freezing items when I find them on sale.
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For instance, I had frozen grilled corn off the cob from when they were in season this summer, canned tomatoes I got for free, flash frozen cilantro cubes, leftover grilled chicken and the broth I made from it, and even frozen diced jalapenos from my garden this summer. So, I just took all those things and added them into the stock pot to make an amazingly simple yet tasty soup.
This soup has a lot of flavor when you use leftover items, like the grilled corn (which adds a smoky flavor) and the grilled lemon pepper chicken leftovers. Plus, it is pretty healthy for you if you can keep from putting too much garnish on like I do!
- 1 onion, diced
- 1 tablespoon olive oil
- 2 tablespoons diced jalapenos
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 6 cups chicken broth or stock
- 1 tablespoon fresh cilantro, chopped
- 2 cups shredded or diced leftover chicken
- 1 can diced tomatoes or Rotel with juices
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- Sour cream, avocados, and hot sauce – optional as garnish
- Tortilla chips, to eat with
- In a large stock pot or Dutch oven, saute onions in olive oil for 3 minutes.
- Add jalapenos, cumin, and chili powder, and cook for 2 more minutes.
- Add remaining ingredients and bring to a boil.
- Then reduce to low heat and simmer for 20 minutes.
- Serve with tortilla chips or quesadillas. Garnish with sour cream, avocados, and your favorite hot sauce, like Frank's RedHot orTexas Pete!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.