Back in grad school, I'd make a large pot of soup on Sunday and then freeze it in 2 cup portions to take to the clinic with me...I lived on homemade soup.
But now I have access to the internet and recipes...
So now when I boil my chicken bones and make broth,
I make soup.
I also can a lot of stuff, but when I use it, I use it in isolation usually.
For example, if I can corn, I serve it as corn...If I make salsa I use it as a dip.
I sadly do not ever think of using it as an ingredient.
So this week I saw what I had in the cupboards and freezer and started making...
Chicken Tortilla Soup
from a can...
(sans tortilla...just don't like them in my chicken tortilla...)
2 quarts chicken broth (homemade)
2 cups cooked chicken (leftover from a grilled chicken is great!)
2 cups black beans, soaked, rinsed and drained
1 pint corn (home canned)
1 half pint salsa (home canned)
One onion and about 4 cloves garlic (from the garden.)
Olive oil
cumin, pepper, salt, crushed red pepper, hot pepper powder of sorts (depending on your heat tolerance)
Saute the onion and garlic in a pot with the olive oil. When they are soft, add the chicken broth. When that comes to a boil, add the beans. Cook for about an hour or until soft. Add everything else and let simmer for about another hour.
You can top it with sour cream, cheese, salsa, tortilla chips...whatever floats your boat.
Enjoy!
