I’m am very excited to kick off our very first reader guest post! I post Monday and Wednesday, but every now and again we will do something fun on Friday! I opened this reader guest post up to all the lovely folks on my email list (get on there for all the cool backstage stuff!) And Britt is up first. We will be featuring your easy, healthy and affordable meals! Cause everybody needs to eat, right? So before you do your grocery shopping this weekend, here is a bit of inspiration. Let’s give a big warm welcome to the ever brave, Britt!
Hi, MMA readers! My name is Britt, and I’m a big fan of Ms. Montana and so excited to be with you all today. I’ve been an avid PF blog reader for a long time, and I’m delighted to be a part of the community that Ms M. has created here.
When I told my husband that I was writing a ‘recipe’ guest post for a blog, he laughed out loud – I’m not exactly a chef. Hubs does 95% of the cooking in our house, and the majority of my 5% is scrambling eggs for our one-year-old. So after the chuckle, he said, “so, the southwest soup it is?”
It’s nice to be known, isn’t it? J
Friends, this soup is my go-to because it’s the best. It is easy, cheap, freezes well, and delicious!
- One large onion
- 2 cups of frozen green beans (1/2 bag)
- 2 cups of frozen corn (1/2 bag)
- 2 cups of shredded carrots (frozen or fresh)
- 2 cans of black beans, rinsed
- 3 cans of Rotel tomatoes with lime and cilantro
- 3 cups of chicken broth
- 1 19oz can of green enchilada sauce
- 1 19oz can of red enchilada sauce
- 1 packet of taco seasoning
- 2 jalapenos to taste
- 2 large chicken breasts (frozen or fresh)
- Chop onion and sauté in butter or oil for 10 minutes. Make sure to use the pot you’ll make the soup in so there’s only one thing to clean!
- Dump in everything else
- Simmer on low for 3-6 hours
- Remove chicken, shred with a fork, and return to pot
- Cook for another 30 minutes or so
Optional garnishes: shredded cheddar, sour cream, crispy tortilla strips, lime wedge, fresh cilantro, avocado. Any all or none – whatever you like!
This ingredient list will make about 16 servings, but another great thing about this recipe is its flexibility. Have extra green beans and but no carrots? No biggie! Is there a quarter bag of frozen vegetable medley in your freezer leftover from dinner last week? Throw it in – peas, lima beans and all. Your son forgets to mention he’s bringing home a couple friends after football practice? Throw in some extra chicken and water and the flavor will stretch wonderfully well, I promise.
I make this soup and freeze in two serving batches (pro tip – those cottage cheese/sour cream/yogurt containers are the perfect size for two servings) and we pull it out whenever we need an easy meal. I bring it to new mamas, friends who are moving, and neighbors who are sick. I keep a couple boxes of Jiffy cornbread on hand and along with a container of soup, BOOM – ready to go meal at all times!
Britt is an ESFJ who lives in Minneapolis with her husband and toddler. She works full time in IT while her husband stays home with their son and tackles side projects. In addition to personal finance blogs, she loves cheap red wine, country music, and hanging laundry on the clothesline.