Pantry Tortilla Soup
1 yellow onion
2 qts low sodium chicken broth
1-2 cans RoTel tomatoes (depending on how hot you like it)
Salt to taste.
2 cans chicken breast (or a rotisserie chicken, which I'm not buying on grounds that it counts as a pre-prepared food, or some leftover chicken)
1 can black beans
1 small bag frozen mixed vegetables (I use the corn, pea, carrot, green bean blend because I really, really, really hate lima beans)
Shredded cheese (I had cheddar in the fridge, so that's what we had)
Tortilla chips (I save the broken dregs of old bags for this - wait, does that make me sound like a hoarder? Love that show)
Cilantro, if you have it, which I didn't
Avocado slices, if you have them, which I didn't
Saute the onion in a little tiny bit of olive oil over medium heat until transparent but not browned. Turn up the heat and pour in stock and RoTel. Bring them up to the boil. In the meantime, open chicken breast and black beans. Rinse all the chicken under cold water in a fine mesh strainer until water runs clear. This will wash off the icky, salty water that it's packed in. Skip this step if you're using leftover or rotisserie chicken. Repeat process with the black beans. Rinse until all the water turns clear. You don't want any of that creepy purple goo in your soup. Plus, it really cuts down the salt.
Once your stock is up to the boil, add salt to taste. Remember as it cooks, it will get saltier as water boils out, so do a little taste test. Blow on it first. Add chicken, beans and mixed vegetables and return to a simmer. Simmer 5 minutes or so or until veggies are heated through.
Ladle into bowls and top with cheese and chips (and cilantro and avocado, if you have them, which I didn't).