2 (10 oz) cans condensed cream of chicken soup

1 (15 oz) can corn, drained

1 (15 oz) can beans, rinsed and drained

8 oz chopped tomatoes with green chilies

3 cups chicken broth

1 1/2 t chili powder

1 t garlic powder

1 T dried onion flakes

1 t parsley

1 1/2 cups cooked, shredded chicken

1 c shredded sharp cheddar

Mix all but chicken and cheese in a large soup pot. Simmer 20 minutes. Add chicken and cheese, stir well and cook 10 minutes longer.

Tips: Use reduced sodium cream of chicken soup if you can. Homemade broth is best, but if using commercial, opt for reduced sodium.

I made this recipe with Great Northern beans, but feel free to use light or dark kidney beans, garbanzo beans, black beans, etc.

If you want the soup to be spicier, use the whole 10 ounce can of tomatoes with green chilies. If you can’t have or don’t like spicy foods, sub a can of chopped tomatoes for the tomatoes with green chilies. Serve drained, canned green chilies as an add in for your family or friends.

Serve this soup with fresh pico de gallo, sour cream, hot sauce, chopped avocado and shredded cheddar cheese. A side of flatbread and a spinach, onion, tomato salad round out the meal.

Serves: 6-8 meal sized servings. Freezes well in smaller portions for a side or lunch portion.