We make stock so often that our freezer is getting full, so we're on a mission to eat it down. I've developed a Southwestern soup recipe that The Sweetie has said she would happily eat every night this summer. Very fast to make: chopping the onion & thawing the stock is the major prep.
1 onion, chopped
2 cloves garlic
1 qt. stock (ours is made with chicken carcasses, leftover BBQ rib bones, etc, so it's pretty hearty)
1 can black beans (14 oz)
1 can crushed tomatoes (14 oz)
1 tsp oregano
1/2 tsp powdered chipotle
2 Tbsp chile powder
1/2 tsp cumin
2 C cooked chicken (we buy rotisserie chickens and pick them over, using the carcass for the next batch of stock)
1-2 C frozen corn
Olive oil
1/4 C rice vinegar or white wine vinegar, or to taste
Salt & pepper to taste
Shredded cheddar cheese or sour cream to top
Cook onions and garlic in a saucepan in a little olive oil. Add stock, beans, tomatoes & spices. Puree (I use an immersion blender)
Add chicken & corn. Add vinegar, salt & pepper to taste. Heat to simmer. Serve with toppings.
