By tomorrow I should be able to post something more interesting than soup. But for today, here you go:
Chicken Tortilla Soup~dump style
6 c. cooked chicken (I usually cook and debone a whole chicken, but you could also use boneless, skinless chicken breasts if you prefer)
2 c. chicken broth
2 cans black beans
2 cans diced tomatoes
1 can corn
1 c. salsa
1 4 oz. cans green chilies
16 oz tomato sauce
Shredded Monterey Jack or cheddar
Combine all ingredients except chips and cheese in a large pot and simmer 30-45 minutes. Serve with chips and cheese (and sour cream, green onions, etc, if desired). This soup freezes well.
Slacker Notes** When I cook, I almost always double everything in a recipe except for the meat. Yesterday's Dump Soup and this one are good examples. It ramps up the veggie content for a healthier meal, is generally less expensive and you only make the mess once but have plenty to put up in the freezer for later.
Whenever possible, I also substitute ingredients for fresh-from-the-garden versions that I might have on hand. In this case, frozen sweet corn and home canned or fresh tomatoes.
Garden in a Pot Soup
2 quarts tomatoes
2 lg cloves garlic, minced
1 1/2 T dry basil
2 T olive oil
3 stalks celery
3 small zucchini
3 small summer squash
19 oz can cannellini beans, undrained
salt to taste
5 oz. spaghetti
Chop all vegetables. Combine all but noodles in a large pot with enough water to make "soupy". Cook until tender. Add spaghetti and cook until pasta is done. Serve with fresh Parmesan and Pita chips if desired. This soup freezes well, but you knew that, didn't you?