My husband found this recipe a couple months ago and made it on a gloomy Saturday. It's been in my head to make it again with leftover chicken and this week I decided to do just that! I try and stretch a whole chicken to 3 meals since we can get one chicken from Walmart for under $6. It makes for a very budget friendly week of groceries when we do this. The last time we had a whole chicken my husband also saved the broth and that's the broth I used to make this soup. It was SO flavorful! The original recipe comes from All Recipes and I will link it HERE, but I did switch it up and exclude a few things.
Enjoy!
Ingredients:
1 onion, chopped.
3 cloves garlic, minced.
1 TBSP olive oil.
2 tsp chili powder.
1 (28 oz) can crushed tomato.
1 (10.5 oz) can chicken broth (or homemade).
1 1/4 cups water.
2 cans whole kernel corn, drained.
2 cans black beans, drained and rinsed.
1/4 cup cilantro, plus extra for garnish.
2 cups shredded chicken, cooked.
Corn muffins or tortilla chips for the side.
Sour cream, Monterey Jack or Mexican shredded cheese, avocado to top soup.
Recipe:
Cook onion and garlic in olive oil til translucent in large pot.
Add crushed tomatoes, chili powder, water and chicken broth to pot and bring to boil. Turn down heat and let simmer for 5-10 min.
Add corn, black beans, cilantro and chicken to pot and continue to simmer for 5-10 minutes so flavors can come together.
Make corn muffins for the side or pair with tortilla chips.
Add toppings and serve!
That's it. So good and very hearty! Definitely comes out more of a chowder consistency but we love it that way
I hope you enjoy!
With heart from our home,
Jordan
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