I’m trying something new. You’ll have to let me know if you like it or not : )
We’ve just started a new bible study that meets in our home and, since it worked so well for our group in PA, we’re including dinner into our time together. I truly believe that the friendships which developed in our last study were as much the result of sitting together around a food-covered table as it was the wonderful times of fellowship around the Bible. Some great conversations happened over that table and some hilarious memories were made (a certain “butter” flavored joke comes to mind.) We all became closer and better able to care about each other as a result.
It took me a little while to develop the skill of cooking for 8-16 people. The journey included trials and errors, friends who were willing to eat some less than stellar culinary offerings and lots of time on Pinterest searching for recipes : ) But after 5 years of practice I now have a better handle on how to create (easy-ish) meals to feed lots of people. I’m hoping that by sharing these recipes you may be inspired to start your own in-home dinner/bible study group. Good things will happen, I promise : )
So I already gave you my chicken corn chowder recipe – still a favorite for either large meals. Today I’m giving you another soup recipe although I promise, my repertoire does expand past chowders and stews!
Ok, the reason that this soup is so amazing is because it is ridiculously easy to make, tastes better each time you reheat it and is relatively cheap to make. I got this recipe from a friend who got it from her sister who got it from her mother-in-law. Kudos to that mother-in-law : )
Honestly, if you wanted to, you could make all these canned items from scratch (and when I’ve had an abundance of tomatoes or corn I have done that) but I can’t say that I noticed a giant difference in taste. Still, the recipe is very flexible with regard to how to assemble the ingredients.
(But it is alot of fun to see all the cans gathering on your counter : )
Rotiseree chicken that’s already been shredded makes this even easier! But again, I’ve used frozen chicken breasts if doing this in a slow cooker, I’ve used fresh chicken breast if I had a little extra time to let the soup simmer but I really prefer this method – both because it makes the time shorter and I love rotisserie chicken : )
Store this soup in mason jars for easy access and when ready, heat and serve with and combination of fresh tomatoes, peppers, cilantro, cheese and sour cream.
- 1 can undrained red beans
- 1 can undrained northern beans
- 1 undrained can pinto beans
- (or really, any bean that you like...I sometime drain/rinse a can of black beans and use them!)
- 1-2 cans of drained corn (anything but creamed)
- 1 packet taco seasoning
- 1 packet ranch dressing
- 1-2 cans of green chilies (depending on how spicy you want it)
- 1 can tomato soup
- 1 can diced tomatoes (I use hunts fire roasted)
- 1 can chicken broth
- 4-5 cups of chicken (about 3 large frozen chicken breasts - if using a slow cooker, 3 large fresh chicken breasts - if able to add about 30 minutes to cook time, or whole pre-cooked - such as a shredded rotisserie chicken.)
- Serve with cheese, sour cream, cilantro, tomatoes or peppers!
- Slow-Cooker method: Add all ingredients and cook on low for 5-6 hours or until bubbling.
- Stove Top method: Add all ingredients and cook on low for 30-40 minutes until bubbling and beans are soft and chicken is cooked through (if using fresh chicken, take out the chicken breasts and shred them before serving)
- Serve with toppings of your choice!
- This recipe can easily be doubled for really large groups (you'd need two slow cookers or pots) or just add extra broth/corn/beans/chicken to make it a little larger. Add chili powder if you like it spicier, leave out the green chilies if you don't like spice. Trust your eyes and your taste buds : )