1 (15 oz) Can whole kernal corn, drained
2 (14.5 oz) Cans chicken broth
1 (10 oz) Can chunck chicken
1 (15 oz) Can black beans
1 (10 oz) Can diced tomatoes w/ green chile peppers, drained
Pour everything into a large pot and simmer over medium heat until chicken is heated. Enjoy!
Servings: 4
Ingredients:
5 oz (about 4 dozen medium) unsalted tortilla chips
1 can (9.75 oz) white premium chunk chicken breast in water, drained
1 cup drained and rinsed canned pinto beans
1 cup drained canned diced tomatoes with jalapenos
3 ounces pepper jack cheese, shredded (about 3/4 cup)
Preparation:
Arrange chips on a large, microwave-safe platter.
Break the chicken in pieces and scatter over the chips. Scatter the beans over the chicken and the tomatoes over the beans. Top with an even layer of cheese and microwave at full-power until the cheese is melted, about 3 to 4 minutes.
Combine canned tomatoes, navy beans or chickpeas, carrots and mushrooms to create a hearty stew packed with great taste and plenty of vitamins and minerals. In only 10 minutes you’ll have a savory stew that’s flavorful, rich and good for you.
Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried savory
1/4 teaspoon ground sage
1 quart canned, low-sodium chicken broth
1 cup 100% vegetable juice (such as V-8)
2 teaspoons red wine vinegar
1 cup canned, diced tomatoes (no-salt added)
1 cup canned navy beans or chickpeas, drained and rinsed
1 can (8 1/4 ounces) sliced carrots, drained
1 can (8 1/4 ounces) cut green beans, drained
1 can (4 ounces) sliced mushrooms, drained
Parmesan cheese (optional)
Preparation Time: Approximately 5 minutes
Cook Time: Approximately 10 minutes
Preparation:
Heat oil in a large saucepan over medium-high heat. Add onion and sauté until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice, and vinegar and bring to a boil.
Add tomatoes, navy beans, carrots, green beans, and mushrooms; simmer 4 to 5 minutes.
Serve in bowls garnished with freshly grated Parmesan cheese, if desired.
Servings: 8
1 (14 1/2 oz.) can Del Monte Cut Green Beans
1 (14 1/2 oz.) can Del Monte Whole New Potatoes, cut into cubes
1 (15 1/4 oz.) can Del Monte Whole Kernel Golden Sweet Corn
1 (14 1/2 oz.) can Del Monte Zucchini with Italian Style Tomato Sauce
1 (8 1/4 oz.) can Del Monte Sliced Carrots
2 cans (14 1/2 oz. each) Del Monte Diced Tomatoes with Basil, Garlic & Oregano
2 cans (14 oz. each) chicken or beef broth
Drain liquid from all vegetables, except zucchini and tomatoes.
Combine all ingredients in 5-quart soup pot.
Bring to boil. Reduce heat and simmer 3 minutes.
VARIATIONS:
For an even heartier soup and a great way to use leftovers, add cooked chicken, beef, pasta or rice with additional broth, as desired.
For variety, add Del Monte Green Lima Beans, or any other Del Monte Vegetables.