It was super cold yesterday, and got even colder last night. And it stayed cold, so I am working remotely from home today. Last night, instead of trying to eat something chilly or time consuming, I decided to make soup. Comforting and warm. My super awesome FRG Leader had made this recipe for us ladies one night, and I stole her recipe because it was so easy. What’s really nice is that I will have leftovers for at least a week – the recipe could feed ten people! A little bit spicy, full of protein, and then topped with sour cream, avocado and cheese – it made me happy. Oh yeah, and the most expensive part is probably the cheese, maybe the chicken.
1 can each: Rotel tomatoes, diced tomatoes (15 oz), cream corn, black beans (Drained) and pinto beans (Drained)
1 packet each: powdered ranch seasoning, taco seasoning (also added a packet of fajita seasoning because it has different flavors)
3 tbsp chicken bouillon
6 cups of water
Shredded chicken – the recipe called for 4 lbs of chicken breast, boiled and shredded, I used a mixture of breast and legs from a pre-cooked rotisserie chicken from the grocery store
1. Prepare your chicken, either boil it and then drain and set to cool, or shred your rotisserie chicken. You can also do this after the soup starts cooking.
2. Add in all your ingredients in to a large pot, except for the chicken. Set it to a medium high heat, cover and boil, stirring occasionally. Once it is boiling, turn to a medium heat, and let boil for 20 minutes.
3. At the end of the 20 minutes, add in your chicken and let cook for a few more minutes to warm up the chicken.
4. Serve with cheese, avocado and sour cream, and maybe some cilantro and tortillas or tortilla chips.