I made this soup the other day to take to my friends house. She had a baby about a month ago (her fourth) so I wanted to bring her a dinner. I made her a big pot of this chili one evening and put it in the fridge to chill overnight so the flavors could get to know each other and marry.
I tried a little bit of this soup to make sure it tasted okay, then ended up serving myself up a whole bowlful because it was so good.
Then, circumstances made it impossible for me to visit her on the day I had planned, so now I have a whole pot of soup to enjoy. Next week when I try to visit again, I will have to make it again - but that's okay, because it is pretty fast and easy-peasy. It is so delicious and oh - so- comforting!
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can stewed tomatoes
1 (16 ounce) can diced tomatoes with green chilis
1/2 teaspoon dried Italian seasoning
1/4 teaspoon ground cumin
1/2 bag frozen corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.