Thursday, February 2, 2012

I Love Soup!

Here's a super easy, throw it together soup. Perfect if you have a left-over cooked chicken breast lurking in the fridge!

Creamy Chili-Corn Soup with Chicken and Black Beans

Olive oil
4 cloves of garlic, chopped
2 T chili powder
1 t cumin
2 cans creamed corn
1 can diced tomatoes
1 can chicken broth
1 can black beans, drained
1 can diced green chilis
1 shredded cooked chicken breast
1/4 cup chopped fresh cilantro
salt and pepper to taste

In soup kettle, heat oil and garlic until it starts to sizzle, add the chili powder and cumin and then throw in all the rest of the ingredients except the cilantro and the salt and pepper. Bring to a boil, reduce heat and simmer, partially covered to blend flavors--around 15 minutes or so. Taste a little and decide if it needs salt or pepper--I didn't think it did. Ladle into bowls and sprinkle with cilantro.