Black Bean and Corn Soup

Okay, I think I'm finally done with all the recipes out of my Wegmans magazine, so now it's back to some original concotions and some other of my favorite sources.

For those of you who aren't aware, we got completely slammed with snow in NJ last week. On Saturday it snowed almost 30 inches, and then mother nature dumped another 18 on us the following Wednesday. To top it all off, a transformer blew in our neighborhood and we were without power from 6pm Wednesday night to the early morning hours of Thursday. Lucky for us, none of our perishable cold items went bad, and we had enough food and candles to survive the night. Blankets were also key. After the temps dropped, it got pretty cold in the house without heat!

Cooking by candlelight isn't really as fun as it sounds, but at least I can be grateful that we have a gas stove so we were able to cook. This is a recipe I threw together based on the items we had laying around the house. On Tuesday night we bought one of those pre-cooked roasted chickens, so I used the leftovers in this soup.

Black Bean and Corn Soup
Kitchen Canister Original

Ingredients
Leftover chicken from pre-cooked rotisserie chicken (about 2 cups shredded)
32 oz. chicken stock
1 can black beans, rinsed and drained
1 can yellow corn, drained
1 can petite diced tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/2 cup acini di pepe pasta


Directions

Shred chicken and add to a large stock pot. Her on medium low for a 3-4 minutes. Add broth and bring to a boil. Add beans, corn tomatoes and spices. Let simmer uncovered for 20 minutes. Add pasta and cook for an additional 10 minutes, or until pasta is at desired doneness.

Servings: 4