The Flying Chef's Pandemic Pantry series continues (listen to the whole segment on KFQD HERE) with this can-do soup, made with ingredients you've probably got in your cupboard already. Even if you don't and have to go to the store, canned beans and soups are still easily found on store shelves.
Try this fast, tasty meal with a tossed green salad. Add a crusty artisan bread instead of corn chips if desired.
1 can of pinto beans
1 can of black beans
1 can diced tomatoes
1 can sweet corn
1 can chicken
1 can green enchilada sauce
1 can diced green chilies
1 can cream of chicken soup
1 can chicken broth
1 packet taco seasoning
Cilantro to garnish
Open cans ( it's just that easy).
Drain and rinse cans of beans and chicken.
Add all ingredients except cilantro and chips, and simmer for 30 minutes, stirring occasionally.
Serve and plate with chips or warmed bread.
Garnish with cilantro.
Favorites from Chef Mark Bly
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