This is my easiest soup recipe. As long as you have the chicken cooked, it takes no time to throw together. I also monkey with the numbers depending on how many people I’m going to feed. This recipe originally came from a BH&G dieting cookbook. I’ve changed a few things thought to make it fit with our love of all things cumin encrusted.
Soup
2 cans chicken broth
2-3 broiled chicken breasts or a package of precooked fajita chicken
2 cans sweet corn or 3-4 ears of fresh, cut off the cob
1-2 c chunky garden-style salsa
chili powder, cumin, onions and garlic to taste (If you use fresh onions and garlic, cook those slightly in a bit of oil first. I often use powdered garlic and onions when I am in a huge hurry.)
Toppings
grated Monterey Jack or cheddar cheese
broken tortilla chips
Add all ingredients to a soup pot. Heat. Top with chips and cheese.
4 Comments
Oh, we have some leftover chicken in the freezer now that could be used for this. I was just gonna do chicken noodle soup, but this sounds much more interesting and still easy!
Enjoy! While writing it down, I thought to myself, “We haven’t had this in a while, maybe I should make it for dinner…”
Mmm…this looks tasty. I think I’ll try this sooner rather than later - I like soups, and make lots of them, but I tend to cook by taste, not by recipe. Still, this looks like a good base to build from.
I might be trying this next week when Sean moves to 2nd shift. Yummy, easy dinners that create tasty leftovers…