I found this recipe on Pinterest, which as everyone knows is the birthplace of all fantastic recipes. Seriously, no one ate anything but Hamburger Helper before Pinterest came around, and now that it’s here, we still eat Hamburger Helper, but now we do it in individual serving cups with paper umbrellas.
What was I talking about again? Oh yeah, recipes. This slightly spicy southwest-style soup recipe is awesome because it can be made entirely from pantry ingredients. It was originally titled 8-can taco soup, but I thought southwest-style sounded a little classier.
Recipe via High Heels & Grills
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (12.5 oz.) can white chicken breast, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
Mix them all together and heat.
Seriously, that’s it.
The hardest part was opening the cans that didn't have those pull-tab thingies.
Who am I kidding? The hardest part was buying chicken in a can. I was going to replace that ingredient with fresh chicken, because the idea of canned chicken sort of skeeves me out, but I wanted to be able to say that everything in this recipe came out of the pantry. Basically, it's apocalypse food.
Tip: Shred the chicken before adding it to the pot. I assumed it would just sort of break up once things got going, but it didn't. And the only thing that makes canned chicken palatable is shredding it. But seriously, once it was all cooked together, it was fantastic!
I cheated with some non-pantry ingredients for toppings and added cheese, sour cream, and avocado, because I clearly don't care about my love handles anymore.
P.S. I had it for breakfast this morning. It's even better the second day.
P.P.S. Don't judge me. Or my love handles.
Images via Jenny Erikson