If I weren't so terrified to death of Texan drivers (seriously, people, those circles in Houston will make you piss yourself), I'd totally move in with Rachel and Nate and live happily ever after.

Alas, I am terrified of Texan drivers…

But I'm determined to get over that.

Someday.

Until then, I'm just plum giddy that Rachel uses AT&T, and our marathon phone sessions are priceless. Literally.

So, in lieu of  cohabitation bliss in Texas, I thought I'd play along with her Mouthwatering Monday today…

I made this soup last week, and the boys just loved it. Like most of my one pot recipes (I'm from Louisiana… generally, everything can be cooked in one giant gumbo pot and served over rice, duh.), feel free to throw in the kitchen sink at some point!

This recipe feeds… well… a lot.

My "What to Do with All of the Leftover Chips and Salsa after that Superbowl Party" Soup:

* 4 naked chicken breasts
* salt
* clove of garlic
* olive oil
* 1 or 2 teaspoons minced garlic
* 1 teaspoon ground cumin
* 2 of those big boxes of chicken broth
* 1 or 2 cans black beans (drained)
* 2 cans kernel corn
* 2 cups chopped onion
* 1 or 2 teaspoons chili powder
* 2 tablespoon lemon juice
* 1 lb jar of chunky salsa (the tall one)
* tortilla chips (I like the scooped kind.)
* shredded Monterey Jack cheese
* sour cream

Directions:

Boil chicken with a little salt and the clove of garlic, allow to cool, and then shred by hand. Over medium heat, brown the onions in the olive oil, add chicken, spices, lemon juice and vegetables. Stir about until everything is prettily coated and smelling awesome. Pour in chicken broth and salsa.

Reduce heat and simmer for about half an hour.

Serve over chips and top with cheese and sour cream.

For more mouthwatering recipes, be sure to check out MWMs over at Rachel's!