1 qt Chicken Broth (or Veg)
2-3 Tbs Butter
1 clove Garlic
1 Onion, chopped
1 Can Black Beans or Red Beans
1 can Diced Tomatoes
small can Chopped Green Chilis
2 cups Corn, frozen, fresh or canned
2-3 Tbs Sugar
2 Tbs Cumin
1 Tbs Oregano
2 Tbs Chicken Soup Base
1-2 Cups Cooked Chicken
1-2 cups water
Start the pot with a quick saute of onions in butter over medium heat to sweeten them up. Within about 5 minutes they'll soften and you can add the pressed or chopped garlic. Immediately follow the garlic with the sugar, cumin, and oregano and stir steadily for just a minute or two. This will intensify the flavor of the herbs and give the garlic a moment to sweeten. Don't let it go longer though because that garlic can move from sweet to bitter in a flash.
Now add all the rest of the ingredients: broth, beans, corn, tomatoes, and green chilis and 1 cup or so of water. Before you add the soup base, whisk it with a little hot water and it will disperse more easily into the soup. I like the brand, "Better than Bouillion" which can be found near the bouillion and soups in most any grocery. Higher end groceries and gourmet/specialty food shops have my all time favorite brand called Minors. It can be kept frozen and is well worth stockpiling if you ever see it.
Raise the heat
until you get a nice study bubble and add the chicken; let it go about
30 minutes and your soup is ready to eat.You can use pulled chicken from
leftovers or a rotisserie ready-cooked type or a really good brand of
canned white meat chicken. Costco's Kirkland brand is so good I keep it
on hand all the time.
Add a sprinkle of Mex cheese
blend and a dollop of sour cream just before serving.
A nice side for this soup is a cheesy quesedilla: slap some cheese of your choice between two
tortillas and toast it up in a buttered skillet like a cheese sandwich -
a few minutes on each side until browned and the cheese is melty.