It’s amazing the dishes you can create from cleaning out your pantry. My Stepmom threw a bunch of ingredients in a pot one day, and the result was a Southwestern Chicken Soup that has quickly become one of our family favorites. The best part about this dish is that it’s largely made from pantry staples, which makes it super easy to make on the fly.
Southwestern Chicken Soup
3 large chicken breasts
4 cups chicken broth
1 packet taco seasoning
2 cans diced tomatoes
1 tbsp dried cilantro (fresh is great if you have it)
1 can salsa verde
1 can pinto beans
1 can black beans
1 bag frozen corn
1. Boil the chicken for 30-45 minutes or until done. Allow to cool on a plate and then shred each piece of chicken with a fork.
2. In a large pot, combine all ingredients through frozen corn and cook on medium for 45 minutes to an hour (you can also cook on medium-low for 2 hours).
3. Laddle soup into bowls and top with cheese, sour cream and crumbled tortilla chips.