Santa Fe Chicken Soup

This simple recipe is one of my favorites...and when I say simple, I mean really simple. After all, you don't even have to drain the canned goods! That is taking simple to a whole new level. :)

Everyone for whom I've made this has pronounced it delicious, and it's certainly a soup that I'm always glad to see pop up in my menu rotation. At the moment, I'm happy to know that there is, in my refrigerator, a bowl of this that was left-over from lunch I made for friends today; I'm looking forward to having it tomorrow!

What You Need

4 chicken breasts, cooked and shredded

1 onion, diced

15 1/4 oz. can whole-kernel corn, undrained

24 oz. can pinto beans, undrained

10 oz. can diced tomatoes and green chilies, undrained

14 1/2 oz. can diced tomatoes, undrained

1 lb. Velveeta cheese

1/4 c. milk

What You Do

Put everything in the crockpot. Cover. Turn on. :) Cook on low 3-4 hours, or until cheese is melted. Try not to let soup boil. (I've also made this soup in a pot on the stove, especially when I was running out of time, and that works fine, too. But the crockpot is even more convenient.)

* Depending on the spice tolerance of those for whom I make this, I sometimes omit the diced tomatoes and green chilies, and add plain diced tomatoes instead. I personally like the extra zing that comes from the green chilies (and it's not a very spicy zing, just a little tiny one), but at times, it seems best to omit the spice and let each person add it individually to their own comfort level.

Happy soup-serving!

To feel safe and warm on a cold wet night,

all you really need is soup.

~ Laurie Colwin