Start with a flavorful, Mexican-inspired soup base and this one-pot meal can be on the table in less than 30 minutes.
While the soup is heating up, prep any or all of these toppings: minced scallions, chopped cilantro, Mexican cream (crema) or sour cream, pickled jalapeno, avocado slices, hot sauce and homemade tortilla strips.
Yield: Makes a generous 12 cups
- 8 cups Overnight Slow-Cooker South of the Border Chicken Stock (see related recipe)
- 2 cups (9 to 10 ounces total) cooked, shredded chicken
- 15 ounces canned, no-salt-added pinto beans, drained and rinsed
- 15 ounces canned, fire-roasted diced tomatoes with green chilies, such as Muir Glen brand, including their juices
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups cooked ditalini or other very small pasta (optional)
- Kosher salt (optional)
- Lime wedges, for serving
Combine the stock, chicken, beans, tomatoes and their juices, peas, corn and pasta, if using, in a soup pot over medium heat. Cook until the frozen vegetables are thoroughly heated through, stirring as needed. Taste and adjust seasoning if needed.
Divide among large individual bowls; garnish with any or all of the toppings listed above.
Serve hot, with lime wedges for sprinkling.
From Washington food blogger and cooking instructor Cathy Barrow.
Tested by Bonnie S. Benwick.
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