This recipe caught my eye on picky palate the other day, so I added a couple of items to the grocery list and cooked up a batch of this soup. It makes a HUGE pot, you may want to half it so you are not eating leftovers forever. I ended up freezing quite a few tupperwares for lunches later on down the road. It was a great soup though, and we will add it into our rotation. We served it in some sourdough breadbowls, which were the perfect accompaniment. If you are craving some delicious comfort food, give this soup recipe a shot!
Herty 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
Fritos or tortilla chips
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.