One recipe = three meals! What could be easier or more convenient for a busy mom? Round one is a delicious, healthy, hearty soup. Round two and three (if you have enough left over) are a tortilla wrap sandwich and a Southwest casserole.
Black Bean and Chicken Soup
1 Tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 red pepper, chopped
2 C. chopped cooked chicken
1 can whole-kernel corn, drained
3 C. chicken broth
1 can stewed tomatoes
2 cans tomato soup
2 cans black beans
¼ C. dry white wine
1 Tbsp. cumin
1 tsp. Worcestershire sauce
1 tsp. chili powder
Heat oil in Dutch oven. Add onion, garlic, and red peppers. Saute about 2 minutes. Stir in chicken and remaining ingredients. Bring to a boil; reduce heat. Simmer at least one hour. Before serving, top with tortilla chips and sour cream.
What I love about this recipe (besides its great flavor) is its flexibility. Strain with a slotted spoon, mix with cheddar cheese and roll up in a tortilla for a yummy lunch. Or spoon over rice or noodles and top with shredded Jack Cheese and serve as a Southwest Casserole. Yummy!
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