I found this in the Trib some years ago and have tweaked it over the years. I've probably made it a hundred times, what a great standby. Cheap, quick, healthy. I love soup!
1 Tbsp vegetable oil
16 oz salsa (I use the immersion blender because we don't like chunks!)
1 qt chicken stock
1 pound boneless, skinless chicken breast, cut up
1 can black beans, drained
1 1/2 frozen or 1 can corn
fresh cilantro
cheese (Mexican blend, queso, whatever you want)
1 small avocado, cubed (I usually omit this)
Tortilla chips (optional)
Heat the oil in a Dutch oven or soup pot, add the salsa and cook through a couple minutes. Add the chicken stock, chicken, beans, and corn. Cook until chicken is cooked through. Then add some cilantro and serve with whatever toppings you want (avocado, cheese, crumbled tortilla chips).
Sometimes to make this a little heartier I add a little rice, maybe 1/2 cup, and as long as you boil the soup 20 minutes your rice will be cooked too.
We had this tonight and it was so yum! It was so quick, we had leftover grilled chicken so I cut that up and threw it in. Also I would never leave the avocado out.....yum!
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