Friday, February 5, 2016

Hearty Chicken Fajita Soup (G)

Back in the day when I did not know how to make a good pot of soup, I mentioned the following to a friend: "My soups are tasteless and lack something. No matter what I add to them, I usually wind up with a big pot of something I don't really like!"

My friend gave me a hug, "You don't have to reinvent the wheel every time you make soup! Start with a canned soup you like and add to it!"

What? Somehow I had always thought using canned soup as a starting point would be 'cheating'. I mulled over the canned-soup idea a lot and finally tried out my friend's suggestion. In truth, it was a good idea and it gave me a way to invigorate my flavor selections.

My soups improved dramatically!

Hearty Chicken Fajita Soup starts with a Campbell's soup:  Chunky Fajita Chicken with Rice and Beans. What comes out of the can looks nothing like what is in the can - but the flavors in the canned soup base are fabulous - it is the starting point!

Hearty Chicken Fajita Soup

1 Can Campbell's Chunky Fajita Chicken with Rice and Beans
1 Chicken breast half (hormone/antibiotic free, free range)
1 Can red beans
2 C water
2 tsp chicken base (I prefer Better Than Bouillon)
Shredded cheese (cheddar or a cheddar blend)
2 C Rice

Prepare rice according to package directions or use a microwave rice cooker. Set aside. In a pot or electric skillet, add 2 C water and heat to a simmer - add chicken base. Stir until blended. Slice chicken breast in half lengthwise and add to water. Cover pot and simmer for 10 min. Remove chicken and cut into bite-sized pieces. Add back to water. Simmer for 5 minutes. Add soup and beans. Simmer until soup is hot and chicken is cooked through.

Put 1/2 cup of rice in each bowl; spoon soup on top of rice. Sprinkle with shredded cheese. Makes 4 servings.