want to open up a can of condensed soup and add water. You want more but you want to keep it simple.
Whether you call it semi-homemade, half-scratch, or something different, you can open up some cans and create a flavorful soup that's hearty and quick. Simple.
I generally bake chicken breasts every week. I like having them in the refrigerator and ready to go for dishes on demand (or perhaps adding to the dog's food--yes, she's spoiled). So baked chicken breasts are a base for this soup and the secret ingredient.
Here is how I made my Taco Soup today.
1 32 oz box of chicken broth
1 15.5 oz can of chili hot beans
1 15 oz can of black beans
1 15 oz can of corn
1 14.5 oz can of chili ready tomotoes
1 can of mild Rotel tomatoes with green chilies
1 pkg of Taco seasoning (any brand)
1. Shred the two chicken breasts and place in a large stock/soup pot. Add all of part of the broth/fat cooked off the breasts.
2. Add chicken broth, chili hot beans, chili ready tomatoes, and Rotel.
3. Drain the black beans and corn and add to the mixture.
4. Add the package of Taco seasoning
5. Stir all together and bring to a boil. Reduce heat and simmer for 10-15 minutes.
6. Serve with tortilla chips, shredded cheese, and a dollop of sour cream (optional)
Note: These are the canned ingredients I had in the pantry TODAY. I might vary this recipe depending on what I have on hand. (Yes, I've been accused of never making a recipe the same way twice) If I had green chilies, I would have added those. I might not have had Rotel. And so on. This ration of beans to tomatoes to corn and the seasonings work well. As my dad would say, "It's a good blend." The recipe can easily be doubled to make more.
As you can see from the picture, I'm also a believer in buying generic and store brands to save money. But that's another blog post... Enjoy.