Four Nights A Week

This recipe comes from my younger sister, Ellen, and is a lifesaver for getting a great-tasting soup ready for dinner in less than 30 minutes. As Ellen suggests, keeping the basics in the pantry makes it easy to pull together – and since this recipe is very forgiving, adjustments can be made easily. No leftover chicken? Make it vegan by adding more beans – or even sub in some tofu.

For tonight, I made this as Ellen created it and it was delicious! No chopping, no sauteeing ahead… piece of cake. And, for this family of empty nesters, we have at least two more meals put away in the freezer.

Ingredients:

• 2-4 tsp minced garlic (suggestion: use pre-minced or mince 4 cloves of fresh sauteed in a bit of olive oil)
• Small can of diced jalapeno peppers
• 1 to 1-1/2 cups any kind of salsa (like heat? go for the hot)
• 2 14-1/2 oz (or 1 large can) diced tomatoes including the juice
• 2 cans of beans, drained and rinsed (suggestion: use 1 cannellini and 1 black bean)
• 2 cups shredded, cooked chicken (suggestion: Ellen keeps a can of chick for this recipe and does not drain before using – leftover rotisserie chicken works too)
• 1 can of corn, drained OR a couple handfuls of frozen corn
• 1 TBSP lime juice
• 1 scant TBSP chili powder
• 1 TBSP cumin
• 1 tsp black pepper
• 1 TBSP smoked paprika
• Shredded sharp cheddar cheese or chunks of oaxaca cheese for serving
• Tostadas or plain tortilla strips (or tortilla bowls if you want to be fancy) for serving

Method:

1. In a large pot, mix EVERYTHING except the cheese and tortilla chips.
2. Bring to a boil and allow to gently boil for about 15-20 minutes.
3. To serve, ladle out soup, sprinkle cheese on top or have it at the table for people to use as desired. If using oaxaca type cheese, put a few chucks in your bowl before adding the soup. Serve with toastadas/tortilla strips which people can crush and sprinkle on top as desired, or serve in a tortilla bowl.

The soup is very forgiving. Adjust, leave out, add as desired.