I know, you haven't met Guest Chef Amanda yet. I've got a whole bunch of her recipes coming up in 2011, but I couldn't resist sharing this quick & easy recipe that would be perfect for a busy night during the upcoming holidays. Stay tuned for more of Amanda's recipes, but while you're waiting....Try this!
Check out a photo of the soup over at Amanda's blog Chemistry Cooking.
1 roasted chicken, (like the one from Costco or Sam's Club.) or Shredded or 2-3 chicken breasts cooked and shredded. (I like the roasted chicken flavor best, and it's SO easy, bring home and shred!)
6 cups chicken broth
1 can cream of chicken soup
1 8 oz package cream cheese*
1 can whole kernel corn, drained
I can black beans, drained and rinsed
4-5 green onions, chopped
Fresh cilantro leaves, chopped (to taste)
Tomatoes, Chopped (I like chopped canned tomatoes)
2 teaspoons Cumin
Heat chicken broth, cream of chicken soup and cream cheese in a large pot. Stir with wire whisk until smooth. Add chicken and all remaining ingredients. Heat through and serve with cheese, avocado, salsa, chips, or whatever you like!
*Note- if you don't like creamy soups, leave out cream cheese and this is still a delicious soup!