With New York City buried under snow the last few days, I’ve taken to retracing my soup obsession steps. I’ve always wanted to try a mexican style soup like the South Beach Diet recipes I always see, so on a snow day I hit up Trader Joes, stocked up on some necessities, and tried my hand at a soup of my own. Adding the essentials I already knew about, and throwing in a few tricks of my own, all the ingredients added up to less then $25, and was shockingly easy to make. This time, I only made enough for one dinner, but with the weather at freezing temperatures, I’m going to make it again, pretend we live in a remote cabin in Vermont, and store up for the season. Boyfriend tested, Bee approved.
1 carton chicken broth
1 1b skinless chicken breast
1 box elbow pasta
Chunky Salsa 1 jar
1 can corn
1/2 cup onion, garlic 3 cloves.
1 tbsp salt, pepper, chili powder. 1 tsp cumin.
Olive oil-3 tbsp
Sautee garlic and onions in large pot (cylinder) with olive oil. Add chicken broth.
Mix corn, salsa, and all ingredients together. In a separate pot, boil elbow pasta for 8 minutes. Cook chicken in a separate pan, or grill. Once done, add to the soup with pasta.
Top with corn chips. Enjoy!!