I really like to roast a chicken on Sunday nights. It’s a pretty easy dinner – and it has the most useful leftovers. Seriously, if you’venever made soup from leftover roast chicken and homemade chicken stock, do it this week. It is so great to be able to throw together a soup in 20 minutes. And, you get 4 (2 meals for 2 people) or more meals for not much money at all. Below is a picture of the broth we made using the leftover bones from last weekend.
This soup relies on a good squeeze of lime right at the end. Real lime, not that stuff from a bottle. Trust me, it brightens this soup and takes it to a whole other level. The beans and corn are optional, and feel free to experiment with other veggies. I think zucchini would be good but boyfriend doesn’t like zucchini.
- 5 cups homemade chicken stock
- Some leftover roast chicken, torn into bite sized pieces
- 1 yellow onion, diced
- 3 tomatoes, diced
- 1 clove garlic, minced
- 1 can black beans, drained and rinsed
- 1 handful frozen corn or half of a can of corn
- 1 tablespoon oregano
- cilantro, jalapenos, and limes for garnish
- Sweat the onion in a large pot with some olive oil and a pinch of salt until they just become translucent. Throw in the garlic and saute on low heat for another minute or two. Add the tomatoes and oregano to the pot and cook for 2 more minutes on medium heat. Add another pinch of salt.
- Pour in the chicken stock, chicken, beans, and corn and simmer for about 10 minutes. The timing here doesn’t really matter. Season with salt.
- Serve with cilantro and raw jalapenos as a garnish. The most important part of this soup for me is the lime juice, so squeeze about half of a lime into each bowl immediately before serving.