When I know I’m pressed for time to make dinner, I like to make something that’s easy to re-heat and will do double-duty as a possible lunch item. This week it was time to look in the pantry and see what I could put together for such a meal.
What I came up with was a quick and easy Tex-Mex style soup that I was able to enjoy on multiple days! I hope you’ll like it.
2 cups chopped carrots
1 large onion chopped
1 can black beans
1 can creamed corn (regular corn will do it also)
1 can Rotel Tomatoes & Chiles (This is a new must have in my pantry)
1 small can tomato sauce
8 oz chicken stock
8 oz water
2 boneless chicken breasts chopped
2 tbsp olive oil
Saute the carrots, onions and chicken in the olive oil. Cook until the chicken is just starting to brown and the onions look translucent.
Drain the black beans and add to the pot. Then add everything else! Simmer for about two to three hours.
You can finish up this soup by adding some cooked noodles or serving it over rice. I love matzoh balls so I made a few of those and tossed them in. Top your finished bowl with some shredded cheddar cheese, chopped green onions and/or sour cream.