This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. It freezes great too!
What you need:
4-5 cups cooked chicken or ground beef (browned) or left over pot roast
1 -16oz can black beans or kidney beans
2 -10oz cans chopped tomatoes with green chilies
2 cups frozen corn
1 1/2 T cumin
1 1/2 T coriander
2T chili powder
ground red pepper (optional to taste)
salt & pepper to taste
6 cups chicken stock or beef stock (depending on what your protein is)
2T vegetable oil
masa or corn flour mixed with water to make a smooth paste
How To:
Pour the oil into a large heavy bottomed saucepan. Add the chicken and spices. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Stir into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!
