I've got another great soup recipe to share with you today. Remember how I mentioned in an earlier post how much I love soups that can be made by dumping the ingredients into a soup pot and heating it up? They are great because they are literally hardly any more work than opening up a can, but the taste is beyond compare. It's so easy to throw together a homemade soup. Here's another one of these "dump and heat up" soups that I came up a few months ago. The inspiration came from Blog is the New Black, but I ended up changing it quite a bit to suit my tastes and to make it easier.
Barbecue Chicken Soup
2 cups cooked chicken breast, shredded
1 (15 oz.) can corn, drained
1 cup canned baked beans
3½ cups chicken broth
½ cup barbecue sauce
Salt, as needed
Shredded Monterey Jack cheese
Fresh cilantro, finely chopped
Place chicken, corn, beans, broth, and barbecue sauce in a soup pot. Bring to a boil, then reduce heat and simmer for a few minutes. Taste for seasoning, adding salt if necessary.
Ladle into bowls. Top with shredded cheese and cilantro.
Makes 4 servings.
Easy, right? And it's the perfect little taste of summer in winter form! I love it. Use your favorite barbecue sauce, but make sure it's not overly sweet. Our favorite is Sweet Baby Ray's Honey Chipotle, and it's perfect in this soup.
Last month, I made a soup using the exact same method, but with a different flavor profile. I had some leftover teriyaki chicken, so I used that, with some matchstick carrots instead of the corn, and teriyaki sauce instead of the barbecue sauce. That was really good too.
So the next time you are craving soup but don't feel like spending an hour in the kitchen, try one of these "dump and heat up" soups. You'll probably never buy another canned soup again!