As I was making it, I realized that my counter was cluttered with cans so I definitely was filling up the recycling bin that evening. Of course, this soup was even better the next day.
I thought that I would make this during the summer, leave out the chicken and serve the soup chilled. Here is the recipe:
2 - 14 oz. cans petite diced tomatoes
2 - 14 oz. cans corn, drained (reserve vegetable broth for homemade vegetable soup)
1 - 14 oz. can black beans, drained and rinsed
1 - 14 oz. can chili beans, drained and rinsed
1 - 4 oz. can chopped green chiles, drained
2 - 14 oz. cans chicken broth
1 3/4 cups water
2 chicken bouillon cubes
1 small bunch of green onions (about 8), sliced thinly
1 clove garlic, minced
1 teaspoon cumin
salt and pepper to taste
2 boneless, chicken breasts, cubed and cooked
6 to 8 corn tortillas, cut into 1/4 inch strips
Garnish: shredded cheddar cheese
Add all the ingredients except chicken, tortillas and garnish to a heavy stockpot. Bring to a boil; reduce heat and simmer 20 minutes. Add chicken; heat 10 minutes. Toast tortilla strips in a 350 degree oven until crisp. Ladle soup into bowls; sprinkle with tortilla strips and shredded cheese. Serve and enjoy.
I made this recipe by combining a few different soup recipes. You can always use 2 cans of black beans if you prefer, but I decided that I liked the color that comes from having two kinds of beans. Besides I had plenty of chili beans on hand but I only had 1 can of black beans.
I also reserved about 1/3 of the second can of corn and used this in a Tex Mex tossed salad that I served with this meal. Use a pizza cutter to cut the tortillas into strips when you toast those for the garnish. I took the balance of the corn tortillas and sprinkled some of the cheese that I used for the garnish and I toasted these in the oven to serve on the side.
You could add the cans of corn and not drain them, but the vegetable broth from a can of corn usually has a sweetness to it that I didn't want to put into this soup. I prefer it in my homemade vegetable beef soup so I always pour the broth into a container that I keep in the freezer for soup fix ins.
Also, you don't have to use chicken breast meat, you could use diced turkey or leftover diced chicken - dark or white meat - it won't matter. This was an easy supper meal for 5 people and we had enough for supper the next night.
Sorry no pictures - forgot to take one but I promise that if you make this soup, you will have a very delicious and colorful meal to serve your family.