As I have mentioned several times, when it comes to food storage strategies I prefer simple, and use consumer size canned vegetables bought in bulk from stores like Aldi as a large component of my plan. It is cheap, easy, stores well, is sturdy – and is “normal” which makes incorporating it into daily recipes is easy.
Canned food also augments my bulk food storage of grains and beans to help stave off appetite fatigue.
Today’s post is a recipe for a dead simple 6 Can Chicken Soup which as you can imagine is made by dumping 6 cans of various foods together to make a surprisingly good soup.
One other tip, in a grid down SHTF situation, when draining your can vegetables, save the liquid – it is high in sodium, but it also contains many of the nutrients leached out of the vegetables in the can. I use it in making risotto or other dishes – think of it as “vegetable broth”
- 15 ounce can whole kernel corn, drained
- 2 14.5 ounce cans chicken broth
- 10 ounce can chunk chicken
- 15 ounce can black beans
- 10 ounce can diced tomatoes with green chile peppers, drained
- Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes and green chilies.
- Pour everything into a large saucepan or stock pot.
- Simmer over medium heat until chicken is heated through.
- Serve with tortilla chips and shredded cheese if desired.