Thursday, October 2, 2008

Mexican Bean Soup (easy peasy!)

chicken or veggie broth (I use homemade, but you can use canned, preferably low sodium)
canned kidney or black beans, drained
frozen or canned corn
1 chopped tomato or 2
huge pinces of cumin, chili powder and oregano
leftover cooked chicken, cut in chunks (I keep some in the freezer for this sort of thing)

Substitute veggies with whatever you have on hand. Heat all together and enjoy.

No comments: