No, I’m not gone forever. Yes, I’ve been gone from here. But to be fair, I have been active over at my new wedding planning side-business blog, moving into a new apartment, starting a new job…well, I’ve been doing life stuff.
But now I’m back at least for the moment. And boy, this one is a hodge-podge recipe for the books.
Born out of utter laziness and a reluctance to turn on the oven to cook a massive pork roast or have the foresight (and energy) to use a crockpot this week, I decided to throw a bunch of cans together and see what happened.
This happened: a 4-can tortilla chicken soup that even my hot-food-hating husband liked.
Behold, the ingredients:
It’s unfair how simple this is.
It’s just the right blend of creamy and tasty with no added spices and isn’t too spicy if you have picky eaters (or are one).
- 1 can cream of chicken soup (condensed)
- 1 can chicken noodle soup (condensed)
- 1 can Italian-style tomatoes with basil, garlic, and oregano (undrained)
- 1 can black beans (drained)
- 2 oz. neufchatel or cream cheese
Combine all canned items in pot. Add 2 oz. cream cheese. Stir. Simmer for about 10 minutes, stirring occasionally. Serve with favorite toppings such as shredded cheese, sour cream, tortilla chips, or Tabasco sauce.
Serves about 4.