Our challenge ingredient this week for What's Cooking? was cream-style corn. I don't have very many interesting recipes using cream corn, but this soup is easy and tasty. The fire-roasted tomatoes give it a nice smoky flavor.
2 cans (10 3/4 oz) cream of chicken soup
1 can (15 1/4 oz) cream corn
1 can (14 1/2 oz) fire roasted diced tomatoes, including juice
1 can (16 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (4 oz) diced green chiles
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon onion powder, or to taste
Combine all ingredients and heat gently. Serve with shredded cheese as a garnish if desired.
About 6 servings