Thrifty, Tasty Tuesday... on a Wednesday?

         I know, I know, it isn't Tuesday! Sadly, I couldn't get near my computer yesterday because a certain young man was finishing up a book report. Apologies for the delay! Last time on Thrifty, Tasty, Tuesday, I talked about grilling and freezing chicken to have on-hand for quick dinners. Here's a soup I pulled together using pre-cooked chicken and things I had in my pantry. It was easy to prepare because almost everything comes from a can. Now, I'm not a fan of canned vegetables as a rule. Fresh or frozen is usually the way I prefer to go. However there are some exceptions to the rule and they're all in this recipe.

Tex-Mex Chicken Soup

8 cups low-sodium chicken broth

1 T. cider vinegar

½ cup brown rice

1-1 ½ cups of cooked chicken

1 can corn

1 can tomatoes with jalapenos

1 can Kuner's Chili beans

1 can black beans

2 teaspoons chili powder

½ teaspoon chipotle powder

salt & pepper to taste

Bring chicken broth to a boil in a large saucepan.

Add brown rice and simmer for 45 minutes.

Add remaining ingredients and cook for an additional 15-30 minutes.

Serve with tortilla chips and shredded cheese. 

      If you're looking for more quick and thrifty meal ideas, check out my new recipes page.