Saute 1 diced onion and 2 cloves of garlic, diced.
Add 2-ish cups of shredded chicken (rotisserie is great).
Optional here is diced zucchini or yellow squash.
Sometimes I’ll add in kale or spinach; this is a very forgiving soup base.
Let cook for about 2 minutes then add:
1 can rotel tomatoes with cilantro and lime
3 cans of black, pinto, or kidney beans (I usually use one of each)
1 cup frozen corn OR one can of corn
1 (15 oz.) can tomato sauce
3-5 cups chicken broth, depending on how soupy you like it
(I use water and chicken bouillon)
1 tsp. ground cumin
Cook until the veggies are tender and everything is heated.
No need to cook very long. Serve with (optional) tortilla chips, sour cream, grated cheese and cilantro . (I sneak some cilantro into the actual soup because I have some kids who wouldn’t have it otherwise).
Recipe from Julie.