MEXICAN CHICKEN SOUP

“When a woman asks you to guess her age it’s like deciding if you should cut the blue, red, or green wire to diffuse a bomb.”

Love this soup because – First of all, it’s easy to make a big batch and have it on hand in the fridge for a meal or a snack.  Also, which could be second, it contains beans and protein (chicken), two foods that will keep you from feeling hungry.  And finally, or third, this is a versatile recipe that will easily accept other ingredients, such as peppers or sautéed onions.

INGREDIENTS:

2 cans of chicken broth

1 can of refried beans

2 cans of diced tomatoes, Mexican style work nicely

1/2 cup black beans from a can.

1 can drained Mexican or southwest corn (optional)

2 chicken breasts or 4 thighs, roasted and chopped

avocado or guacamole for garnish (optional)

DISTRUCTIONS:

Whisk chicken broth with refried beans.  Add the rest of the ingredients and stir together.  Heat on the stove or in the microwave.

chix bean

Note, that if you use the Mexican style tomatoes you’ll end up with a spicy soup.  Works for me.  Not for my husband.

Other secrets of my success – I had a bunch of pinto beans already cooked so I just whipped up some of these and made believe that they were refried beans from a can.

Other confessions will soon be available online.  Stay tuned.

Loveya – The Grandma

 

 

 

 

 

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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