Getting ready to go on a trip? Or just need to make a trip to the grocery?
This is one of my favorite meals when I’m running low on food. What is so great about it is that the recipe below is just a guideline. You can throw just about any leftover veggies into this soup and it will be delicious! Leftover soup is great the next day for lunch, or you can put it in a glass jar and freeze it for when you return (or even take it with you in a cooler!). Since I always have chicken stock, shredded chicken and corn from the summer in the freezer, it’s a snap to put together!
3 – 4 cups chicken stock
1 cup shredded chicken
1/2 to 1 full can black beans
1 cup frozen corn
1 can tomatoes (diced) or 1 cup chopped fresh or frozen tomatoes
1 T. cumin
1 t. smoked paprika
1/2 t. sea salt
1/2 t. garlic salt
Optional: diced potatoes, sun dried tomatoes, spinach, any other veggie in your fridge that you need to use up. Even add rice if you want it to be more filling!
Toppings (all optional): sour cream, shredded cheddar cheese, diced red onions, diced jalapenos, crumbled corn chips
Dump all the ingredients in a pot and bring to a boil. Simmer 20 – 30 minutes until veggies are tender. Enjoy!
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