One of my daughter’s favorite meals to make came to me by way of my friend Amy, who also happens to be the first friend who hosted a Norwex party for me, and was my second team member.
It’s an easy week night meal and 2/3 of my kids will eat it, the 3rd doesn’t eat much of anything these days so he is not eligible for giving an opinion.
8 cups of chicken broth (we make bone broth a few times a month in the slow cooker, Trader Joe’s has great organic whole chickens for slow cooking.)
One bag of frozen organic corn
2 cans of black beans, rinsed
2 cans of Rotel Tomatoes
2 cloves garlic
2 chicken breasts, cooked and diced.
Cook the onion and garlic in oil for a few minutes. Add chicken broth to a large stock pot. Add the corn, beans, and Rotel. Add the onion and garlic. Add the diced chicken. Maren added a few shakes of cumin tonight.
My kids love to eat this soup with shredded cheese, avocado, sour cream and CHIPS. Actually that’s what Henry had for dinner tonight. Chips. (See previous comments about eating nearly nothing.) It makes a ton, reheats well, and is so fast and can be made with pantry staples!
*Before taking this photo, Maren scolded me for having soup sloppily dripped all over the inside of the bowl. “I watch Top Chef. You have to clean the bowl before presenting this. If we were the kind of family that had PAPER TOWEL this would be so much easier.” LOL!