Poor Richard's Almanac: Food Storage Friendly Fiesta Chicken Soup

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"Eat few suppers, and you'll need few medicines." 

~ Benjamin Franklin, Poor Richard's Almanack

With all due respect to Mr. Franklin's quote above, eating "few" suppers is what nightmares are made of.  

At least mine are.

That's why I've earnestly tried to make sure that our family always has an emergency dinner supply waiting for us, whatever comes our way.  That doesn't mean that I've got a cellar full of beef bourguignon and Waldorf salad.  It's more like a toddler cafeteria with all of its Kraft Macaroni and Cheese, Spaghettios, pudding, and Oreos.

(Wait.  Strike the Oreos.  I finished off the last package on Wednesday.)

But then I stumbled across this gem-of-a-recipe and realized that EVERY ingredient can be kept in long-term food storage.  And the best part:  

It tastes great.

(Believe me . . . you can't say that about every food storage offering.  Just ask Miriam about her pinto bean brownie experiment.)

 We eat this soup on a regular basis, and not just when hurricanes, blizzards, and unemployment come to town.  It's a crowd pleaser of a meal that tastes great any time of year.

Here is what you'll need.

Fiesta Chicken Soup

4 cups chicken broth

10 oz can chicken breast

1 can tomatoes with green chiles

1 can diced tomatoes

1 can black beans

1 can chili beans (or ranch style beans)

1 can corn

1 can diced green chiles

2 teaspoons cumin

1 teaspoon garlic

3 tablespoons of cornstarch mixed with 1/2 cup water

Mix together.  Simmer for 20 minutes and serve with chips or tortillas, cheese and sour cream.

It isn't like this house is prepared for any and every eventuality---especially if it might require toilet paper, Scotch tape, or dog food.  We are fresh out.

But, if you are looking for a tasty dinner in an emergency, then my house is the place to be.  

Unless, of course, you're hoping for some Oreos, too.  Then, I'm afraid, you're out of luck.