Hearty Queso Chicken Soup with Black Beans and Potatoes

Well it’s official, I’ve got two little beach bums on my hands (see pic below). It’s requested we go to the beach nearly every day after school. They don’t have to twist my arm very hard for me to oblige. We learned our first lesson thus far…don’t feed the birds! We nearly got attacked by a flock of seagulls who desperately wanted the boys pretzels and goldfish. I was really uncomfortable with all of them so close to our towel staring and squawking for more food. I was sure they were going to peck the food out of the boys hands. The boys happily chased them all over the beach trying to get them away.

I have to admit, even though this soup is a “semi-homeade” creation, it is warm, comforting and stick to your ribs good.Just enough spices and fresh chopped veggis make you forget that there is canned soup in the recipe.When you are looking for a speedy weeknight meal, this one will do just the trick, enjoy!

Hearty Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil

1 large onion, diced

3 stalks celery, diced

2 large carrots, peeled and diced

3 cloves fresh garlic, minced

2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)

1 Tablespoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Lawry’s garlic salt with parsley

3 ¾ Cups chicken broth

1 10 oz can cheddar cheese soup

1 10 oz can cream of chicken soup

15 oz can black beans, drained

10 oz can Mild Rotel Tomatoes

2 Cups diced baking potato

¼ Cup fresh cilantro leaves, chopped

1 additional 10 oz can cheddar cheese soup

Garnish

Fritos or tortilla chips

Cilantro leaves

1.Heat oil in a 5 qt dutch oven or large pot over medium heat.Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently.Stir in garlic and chicken.Cook and stir for 1 minute.Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes.Cook over medium heat until potatoes are fork tender.Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken.Simmer on low until ready to serve.Garnish with chips and cilantro leaves if desired.

8 servings

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I leave you with my little beach bums. Have a great week, see you soon with more tasty recipes!

 

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40 Responses
  1. Heather

    Do you have any suggestions for substituting the black beans? My BF does not like them at all. I am thinking white beans or corn?

  2. Brianna Lovenbury

    Thank you so much, this was very interesting. I was actually born in Madrid (I’m not telling what year though!) but moved around europe and lastly settled in England when I was 7. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to get me going or something. Funny, how I dont remember anything except the smells,isn’t it! I even found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your feed to my rss app…

  3. Sean Serrato

    Very interesting post thanks for sharing I just added your blog to my bookmarks and will check back 🙂 By the way this is a little off subject but I really like your sites layout.

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