Cameron’s Kitchen Cupboard Chicken Soups
The name itself is a mouthful, right? Ha! I’m guilty of buying “On Sale” canned items much too often. This bothers my wife to no end. I often prepare “Everything and the kitchen sink soup” to make room for you know, more canned food. (Pandemic, I was ready for you!!)
I buy the Costco canned chicken. The problem is, I only want two cans and then, I’m stuck with 8 more! Those garbanzo beans. Yea, I bought four cans for $1.25. I still have three. Black beans. White beans. Kidney beans. Pinto beans. Yup. And, as I have mentioned before, I always have cans of tomatoes.
Depending on the size of your family, you might need some freezer space when you’re done with this one. Once the soup is cooled, I place the leftovers in a freezer Ziplock plastic bag, remove as much air as possible, lay it on its side, and place it in the
freezer. Once frozen, I stand it up. In my freezer, I have several bags lined up next to each other like books in a library.
Chicken Tortilla Soup
Many tortilla soup recipes don’t have tortillas as an ingredient. Sacrilege, I say! This is my quick weeknight version. It’s terrific on a cold February night! And good enough for your Cinco de Mayo party too!
- 2 ounces (big handful) store-bought, restaurant-style corn tortilla chips, crumbled into small pieces.
- 15oz cans chicken broth
- 1 15oz can black beans, rinsed well and drained
- 1 15oz can kernel corn, drained
- 1 10oz-15oz can diced tomato
- 2oz canned mild Ortega chilies (optional)
- 1 can chunk chicken
- Optional Garnish: lime wedges, sour cream, sliced avocado
- In a 3-quart saucepan, bring chicken broth to a boil. Add corn chips and turn the heat down to a simmer. Simmer low for 5 minutes.
- Remove pan from heat.
- blend the chicken broth and chips mixture until smooth and place back in the saucepan. Return to stove.
- Pour everything else into the saucepan and heat until chicken is warmed through
Almost Homemade Chicken Soup
This soup is super easy, cost-effective and, has 30-40% less salt than name-brand canned versions.
- 5-6 cups of chicken broth
- 2 can chunk chicken
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 small white or yellow onion, chopped fine
- 1/8 teaspoon dry thyme
- 1/8 teaspoon poultry seasoning
- Heat broth, carrot, celery, onion, poultry seasoning, and dried thyme in a 3-quart saucepan over medium-high heat until it boils and immediately turn down to a simmer. Cook until carrots are fork-tender.
- Add chicken and heat through till it warmed through.
Chicken and Rice Soup: Bring all items, except chicken to a boil. Lower to a simmer and add Â½ cup uncooked long-grain white rice and cook for 20 minutes or, until rice is tender. Add chicken and serve.
Chicken and Noodle Soup: Substitute uncooked broken spaghetti noodles instead of rice. Stir in noodles and continue to stir until noodles are cooked through, about 6-7 minutes.