This one does not involve chocolate. Bummer. It is, however, a really fast and healthy soup that makes putting dinner on the table much less unnerving. Especially good for days when you’re busy cleaning up vomit. Or after spending the evening in the ER with a baby whose arm is displaced from its socket. Not that I would know anything about either of those situations. Ahem.
This is so easy. Just start with a few chicken breasts. You could even skip this step and use canned chicken, which I’ve never done, so I can’t attest to the taste of the finished product. Cut up the chicken breasts into bite-sized pieces and throw them in a soup pot. Cook them with a little oil, a bit of onion, garlic, chili powder, cumin, and whatever else floats your boat. About 5 minutes should do it–don’t forget to stir! Now add about 4 cups of chicken broth. You can use bullion if you want. You could probably just use water, too, and then add salt. Add a can of black beans, drained, a cup or more of frozen (or canned) corn, a cup or more of salsa, and then simmer the whole mess for about 10 minutes. Voila, you’re done! Serve over crushed tortilla chips and it’s Chicken Tortilla Soup! We added shredded cheese to ours as well. Diced avocado would be good too.