Hello there and Happy Friday!!
It’s cold and rainy around these parts, which is SO rare for where I live in Arizona. It’s pretty much the perfect weather for something homemade and warm…and of course something that cooks quickly so that you can warm up that belly in no time at all. I’m sharing one of my go-to soups for days such as today. It’s very easy and very inexpensive and can be modified easily to your liking. I often switch out some veggies for others depending on what I have in the fridge. My recipe for South Western Chicken and Veggie Soup is sure to win your heart…and my 5 year old daughter loves it too (with crunched tortilla chips on top!).
It’s a one pot wonder, my friends! And cooks in about 20-30 minutes. Just throw all the ingredients into a pot on the stove, bring it to a boil then reduce to a simmer and cover. I stir it after about 10 minutes of cooking and then again when it’s finished. Very low-key meal.
- 1 can vegetable broth
- 1/2 cup water
- 1 can chicken (drained)
- 1 can corn
- 1 can black beans (rinsed)
- 1 can Rotel
- 1/3 cup favorite salsa
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped peppers
- 3 chopped green onions
- 1/4 tsp minced garlic
- salt, pepper, cumin to taste
- Throw all of the ingredients into a pot on the stove.
- Bring to a boil then reduce to a simmer and cover.
- Cook 20-30 minutes, stirring at the half way mark.
- *Optional: Serve with shredded cheese, tortilla strips and sliced avocado.
So yummy. Let me know what you think, friends! And if you hover over the photo you can easily PIN this recipe to your recipe board to save for a later date.
I’m hoping to be back tomorrow to share a Christmas project with you. It’s a super busy weekend for us as I am vending my hand painted signs at the Holiday House, it’s my daughter’s last soccer game and soccer party, and we’re attending the musical, Joseph and the Amazing Technicolor Dreamcoat, with our besties. I hope you have an amazing weekend!