One of my FAVORITE soups! Enjoy :)
I'm not much of a recipe person. I look at them, I read them, but I consider them suggestions--to follow one to a 'T' is a damper on my creativity, cramps my style. The following 'suggestion' is what we were supposed to have for dinner, but the giant dufus that gets mad at me for calling him a giant dufus--forgot to lay out the chicken to thaw in the fridge. So, to avoid a blog entry about bologna sandwiches, I shall carry on as if I'm cooking it.
Bake some chicken breasts drizzled with olive oil and seasoned with garlic powder, chili powder, cumin, pinch of salt salt, OR dash of cayenne or jalepeno salt if you're a saucy tart--until done, allow to cool & shred with a fork. That not-quite-burnt-but-really-dark juice/spice stuff stuck to the pan, save it for the soup pot.
While that mess is happening in a 400 degree oven, dice onions, sautee (with other veggise like bell peppers or celery, or even carrots! if'n ya wanna) in olive oil, S&P. Prepare 2 servings of parboiled rice.
Bring some chicken broth--ok, a BUNCH of chicken broth--to a boil. Don't watch the pot. Instead, add a mixture of corn starch and broth in small bowl, add to boiling broth & wait til it thickens before you add in your: rinsed black beans, roasted fresh or canned corn, rice, tomato sauce, green chilies, & diced chili-ready tomato product(s)...they come in all sorts of flavors & I have used them all!
Add chicken (and stuck-on stuff) & other veggies. When it's all nice & bubbly, take it off the stove & wait 15 minutes before serving. You can garnish with tortilla chips, red onion, sour cream or greek yogurt, avocado slices or chunks, and of course, shredded cheese. Fresh cilantro elevates it to a new level awesome, but I don't always have it lying around when I'm making this & I'm NOT usually in the mood to the store last minute. There's people in those places.
Note: I never measure or keep track of anything, tastes the same every time despite this fact!!!
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