The Frugal Foodie: Black Bean and Chicken Soup

One recipe =  three meals!  What could be easier or more convenient for a busy mom?  Round one is a delicious, healthy, hearty soup.  Round two and three (if you have enough left over) are a tortilla wrap sandwich and a Southwest casserole. 

Black Bean and Chicken Soup

1 Tbsp. olive oil

1 large onion, chopped

2 garlic cloves, minced

1 red pepper, chopped

2 C. chopped cooked chicken

1 can whole-kernel corn, drained

3 C. chicken broth

1 can stewed tomatoes

2 cans tomato soup

2 cans black beans

¼ C. dry white wine

1 Tbsp. cumin

1 tsp. Worcestershire sauce

1 tsp. chili powder

Heat oil in Dutch oven.  Add onion, garlic, and red peppers.  Saute about 2 minutes.  Stir in chicken and remaining ingredients.  Bring to a boil; reduce heat.  Simmer at least one hour.  Before serving, top with tortilla chips and sour cream.

What I love about this recipe (besides its great flavor) is its flexibility.  Strain with a slotted spoon, mix with cheddar cheese and roll up in a tortilla for a yummy lunch.  Or spoon over rice or noodles and top with shredded Jack Cheese and serve as a Southwest Casserole.  Yummy!

 – FF