It's a Fiesta in Your Mouth

Now that it's fall it's also the perfect time for soup. Am I right? I think it's one of the things I love most about fall, besides the changing leaves. This soup is incredibly easy to make and it tastes like a little fiesta in your mouth. I've made this soup a bazillion times for people and everyone always asks for the recipe. Some even continue to pester me until I can't take it anymore.  Here is the long awaited recipe, Summer!

I originally got this recipe from Katie, who told me it was a weight watchers recipe, however I think I've changed it to the point that it probably isn't on the weight watchers list anymore. Here are the trusty ingredients minus the chicken broth. Just pretend it's there. I've also made this soup with vine ripened tomatoes and corn from our garden and it's fantastic. I can taste the difference. In fact, I actually made this soup in Breckenridge and it got rave reviews. (It's the soup Dr. Kleinig is eating, Lauren, so now you need to make it for Jason.) This is also a soup that's easy and quick to make and just about all the ingredients can be stored in your pantry.

I love making this in the crockpot. I usually get all the ingredients in the pot just after lunch and let it cook all day. Sometimes I'll even use a rotisserie chicken. Yum!

Just add the beans, tomatoes, chicken broth,corn, and green chile.

I'll just let all of this goodness cook all day long.About a 1/2 hour before serving I'll add 1 cup of heavy cream and 2 cups of shredded cheese.

When you're ready to serve add a little more cheese on top. It's a wonderful comfort food. I think it can be healthy. It has protein, dairy, vegetables, fiber, and a little kick to get your metabolism going, if you use hot green chiles. What can be wrong  with that?

Chicken Fiesta Soup

4 cups shredded chicken

2-15 ounce cans Ranch Style Beans

1-28 ounce can diced tomatoes

1-10 ounce can Rotel or diced tomatoes with green chile

3-5 diced roasted green chiles

1- 10 ounce package frozen corn

1 carton chicken broth

1 cup heavy cream

2 cup shredded cheese of your choice plus a little more for garnish

Place all of the ingredients into a large stock pot. Bring to a boil. Simmer soup for 20 minutes.

OR

In a crockpot, place chicken broth, beans, tomatoes, green chiles, and corn in crockpot. Simmer on low all day. A 1/2 hour before serving add cream and cheese. Serve hot!

 Enjoy!