This is a perfect place to use leftover chicken, turkey or beef roast, which will make this a $3.00 meal. Or, you can skip the meat altogether if you want. You can even throw in a can of black beans to add more protein.
We like this soup with tortilla chips. It’s a nice change of pace from the usual chili, and it freezes beautifully.
This recipe comes from “Keeping Good Company” by Susan Branch
1 onion, chopped
1 bell pepper, diced
2 garlic cloves, minced
1 T. olive oil
3 c. cooked, diced chicken
1 28-oz. can diced tomatoes
1 16-oz. can pinto beans, drained & rinsed
1 15.5-oz. can chili beans
1 c. salsa
1 1/2 t. chili powder
1/2 t. cumin
Garnish options: cheese, sour cream, black olives, avocado
Saute first four ingredients in oil until limp.
Add next 6 ingredients, mixing well.
Bring to a boil, then reduce heat and simmer for 20 minutes.