I've become fairly adept at pulling together quick meals with the canned goods that we keep on hand. Canned foods cut down on prep time when I’m in a hurry and they are often a more affordable option than fresh or frozen options. As an added benefit, some fruits and vegetables can be tastier canned than fresh when they aren't in season.
This soup is a favorite and I've made versions of it countless times. As listed below, the soup comes together in just a few minutes, quite literally, in the time it takes us to unload the car we can have a hot meal waiting on the table.
COOK'S NOTE: Feel free to add ground beef, chicken, or sausage to this soup.
Yield: 8 servings
(2) 14 ounce cans fire roasted tomatoes
(2) 14 ounce cans black beans, drained and rinsed
(1) 14 ounce can yellow corn
(1) 7 ounce can chopped green chile
(1) 32 ounce carton of chicken or vegetable broth
(1) packet taco seasoning or 2 tablespoons Mexican spice mix
Optional: shredded cheese, sour cream, tortilla chips, and/or a squeeze of fresh lime juice
Combine everything in a large pot and bring to a boil. Reduce heat and simmer about 5 minutes. Scoop into bowls and add desired toppings. Enjoy!
Disclosure: I've partnered with Albertsons to share these recipes with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.