Ok this was a great way to use up some left-over chicken gravy I had. If you don’t have that then start there and make some (I will post how) or just make a good chicken broth.
I hardly ever measure ingredients when I cook so it is hard to post what I do. This is another one of those recipes but I want to remind myself what I did. If you are not used to cooking that way experiment a little with this recipe and I am pretty sure you will like the results and it will help you be a little braver cooking without measurements. The trick is to add a little, and then add a little bit more if you want. If you add too much at first you can’t take it out. That is the rule for every ingredient and spice. Just add a little, if you like it and want to then you can add a little bit more. This soup is very forgiving and will turn out great.
Ingredients:
I had a few cups of left over Chicken Gravy, heavy with chicken, put it in a soup pot.
I added 2 pints of Salsa and 3 cups of home-canned Tomatoes.
Throw in about 2 cups of frozen Corn.
Chop a can of Olives if you want and put that in.
I added a diced Red Pepper that I had fresh and 1/2 cup Green Pepper that I had frozen.
I had 6 cups of White Navy Beans cooked and frozen that I threw in but canned beans would also work.
I added about 1 Tbs of Chili Pepper and Cumin
Since my gravy already was made with celery and onions it had that nice flavor but I did add a sprinkle of Onion Powder and was generous with the dried Garlic
If you love Jalapenos by all means add them in.
Simmer for a few minutes to a long time according to how long you have. The flavors will get better with time, but I made it in about 15 mins and we ate it right then. Yum!
Good Luck and Enjoy!
