Made for Monday nights—it's that quick, and the ingredients are so simple.
(from the comments section of the NY Times)
1 pint fresh salsa
1 can black beans or other beans, drained/rinsed
1 cup frozen corn
4 cups chicken broth (large box)
Leftover shredded chicken, if you have it
Fresh cilantro or scallions
Tortilla chips
Shredded cheese
Combine salsa, beans, corn and broth in saucepan over medium heat. Cook for several minutes or until hot. Stir in cilantro and/or chicken, if using.
Serve in large bowls; add lots of tortilla chips and shredded cheese.
*You could easily make this soup ahead of time. Or, make a double batch and freeze the leftovers.
(from the comments section of the NY Times)
1 pint fresh salsa
1 can black beans or other beans, drained/rinsed
1 cup frozen corn
4 cups chicken broth (large box)
Leftover shredded chicken, if you have it
Fresh cilantro or scallions
Tortilla chips
Shredded cheese
Combine salsa, beans, corn and broth in saucepan over medium heat. Cook for several minutes or until hot. Stir in cilantro and/or chicken, if using.
Serve in large bowls; add lots of tortilla chips and shredded cheese.
*You could easily make this soup ahead of time. Or, make a double batch and freeze the leftovers.
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