Ask and ye shall receive... two weeks later

About a hundred years ago (or maybe it was two weeks), I made the offer to share some really easy, really tasty recipes with y'all. Two of you spoke up, practically demanding to know what culinary gems I was hiding. Demand no more, my friends. Get ready to highlight, print selection and scamper off to the grocery store to fill your basket with the ingredients for...

Spicy Chicken Soup

1 large onion, chopped
1 large can chunk chicken breast, pieces broken apart into coarse shreds
2 10 oz. cans Rotel (diced tomatoes w/ green chilies)
1 10 oz. can Mexican Rotel
1 19 oz. can red kidney beans, rinsed and drained
1 15.5 oz. can black beans, rinsed and drained
1 15.5 oz. whole kernel corn, drained
2 14.5 oz. chicken broth
1 tsp. sugar
1/2 tsp. salt
chopped fresh cilantro
sour cream, optional
shredded Monterey Jack cheese, optional

Saute onion in a little vegetable oil in a medium stock pot. Add all canned ingredients, salt and sugar. Simmer for 30 minutes. Sprinkle with cilantro before serving. Garnish with sour cream or cheese, if desired.

This recipe is really easy since all you need to have is a Handy Chopper for the onions and a can opener. Who can argue with that, right?! It's a little on the spicy side but not so much so that Ella wouldn't eat it. I recommend having something with a little crunch to go with it (and also to help tone down the heat) like tortilla chips or cheese quesadillas. I did the quesadillas and they were a hit, especially for dunking.

Now highlight, print selection and scamper!