Southwest Chicken Not-Soup

 At the end of September, Mindy shared her Southwest Chicken Soup. At the time, I commented on how I'd planned to make something similar.

Well, yesterday was the day - but I wasn't in a soup mood. It was windy and rainy, but not really cold enough to induce soup cravings - so I made the not-soup and served it over rice instead.

I started with a can of black beans and some organic frozen corn.

I had leftover chicken and rice, so I reheated them in some chicken stock - enough to moisten them but not turn it into soup.

It's not a great photo because the camera steams up
when I try to take a photo over the pot.

Then I mixed (mushed) it all together.

I probably should have added some spices like cumin or cayenne or something, and I was wishing I had some cilantro, but even without the spices, it was a totally satisfying, comfort meal.

I had enough leftovers for a quinoa variation, but you'll have to wait til next week for that. (Mainly because I had the idea but haven't made it yet!)

Personally, I like making meals like this that generate leftovers. At the end of a long day of teaching, culinary creativity is not in the cards. Having something ready that can just be warmed up is perfect.