This has been a very cold winter, so I've had a chance to try several new soup recipes. I absolutely love soup, and I don't think I could ever get tired of eating it. This soup is particularly good because it has lots of fiber and the chicken that keeps you feeling full. I also love the smoky flavor from the adobo sauce. I served this with a slice of Cheddar Jalapeno Cornbread, and everyone was satisfied.
Ingredients:
6 cups chicken stock
2 (10.5-ounce) cans cream of chicken soup (I used light)
1 (16-ounce) jar salsa
3 cups cooked, cubed chicken (I used the meat from 1 Rotisserie chicken)
1-2 chilies in adobo sauce, finely chopped
2 cups frozen corn, thawed
2 (15-ounce) cans black beans, rinsed and drained
1/3 cup chopped fresh cilantro
Directions:
In a large stockpot over medium high heat, combine chicken stock, salsa, and cream of chicken soup. Bring to a boil, stirring until well combined. Simmer for 8-10 minutes or until thickened slightly. Add cooked chicken, chilies in adobo, frozen corn and black beans. Simmer until heated through, 15-20 minutes. Stir in cilantro just before serving.
Source: Let's Dish
4 comments:
sounds easy and delicious and WARM!
Illu!
That looks great for a nice cold night - I bet it's delicious!
I tried this recipe last week and it was so good!! I couldn't find the chiles in adobo sauce in my grocery store; perhaps I was looking in the wrong place? I hope you don't mind, but I've added the recipe on my blog, with credit back to you! www.thegrayhousedivided.blogspot.com
Emily
Hi Emily. I'm so glad you enjoyed this. The chilies in adobo are in the hispanic portion of my grocery store. I hope that helps. They just add an extra "kick," and the adobo sauce adds a smoky flavor.
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