EASY CHICKEN-BLACK BEAN SOUP FROM THE PANTRY

If you have chicken in your freezer, thaw and cook or use canned chicken for this pantry recipe. Out of chicken broth? Use all water instead and increase salt, pepper, garlic, and dried herbs to taste. 4-6 servings

Course: Main Course

Keyword: Beans

Ingredients

2 tablespoons olive oil
1/2 cup EACH: chopped onion, carrot, celery--fresh or frozen
Pinch crushed red pepper
2 cloves garlic, minced or 1/4 teaspoon garlic powder
Kosher salt and fresh ground pepper
1 teaspoon dried oregano
3/4 teaspoon ground cumin or more to taste
1/2 cup white wine or water
15-ounce can diced tomatoes
4 cups chicken broth (1 quart/32 ounces)
2 15-ounce cans low-sodium black beans--drained and rinsed
1-2 cups cooked shredded chicken or 1-2 12.5 ounce cans canned chicken, drained and broken up
1/4 cup frozen or canned corn--optional
Hot sauce to taste -- Start with 2 drops; add more as needed.
OPTIONAL GARNISH: Grated Cheddar Cheese or Crumbled Tortilla Chips

Instructions

Heat oil over medium heat in a 5-quart heavy pot with lid. Cook onion, carrot, celery, and crushed red pepper, garlic or garlic powder, one teapoon salt and 1/2 teaspoon pepper, oregano, cumin, in covered pot, stirring occasionally, for five minutes until softened. Add white wine or water and let cook down 3-4 minutes. Stir in tomatoes, broth, beans, chicken, and corn, if using; bring to a boil. Reduce to simmer and cook 10 minutes, stirring regularly. Taste and adjust seasonings. Serve hot with garnish, if desired.