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!

Ingredients

• 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

Directions

• • • 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.

Ingredients:

• 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

Directions:

• 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.

Chef’s notes:

Chicken and Rice Soup: Bring all items, except chicken to a boil. Lower to a simmer and add ½ 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.