Soup. It's what's for dinner on Monday nights.

Mondays during the school year are pretty hectic for us.  Monday sets the homework tone around here.  How much do we have for the week, what tests do we have to study for, what are the special projects for the week.  I'm sure if you have an elementary aged child, you know exactly what I'm talking about.

And the paperwork that comes home on Monday is crazy.  Things to sign that must be returned, things that must be reviewed, things that need to be filed for review later.  Monday afternoons leave me feeling a little overwhelmed.

And then throw in Cub Scouts and Brownies which both happen on Monday evening and the fact that I never know what time Dan is going to get home and WHAT THE HECK AM I GOING TO FIX FOR DINNER?

So dinner on Mondays have typically been leftovers and Spaghettio's..

And then yesterday afternoon, it hit me - SOUP!  Why haven't I been fixing soup for dinner on Mondays? 

I think soup might solve all of my Monday afternoon problems.  Well, not all of them, unless soup can sign papers and review spelling words.  But soup is something that can be tossed quickly into the crock pot and doled out to whomever whenever they might be hungry.

Yesterday I found a soup recipe that I thought Dan and I might like.  I tweaked it based on our tastes and based on what I had in the pantry and voila - dinner was served!

And it was delicious!  In fact, I'm having a big bowl of it right now.

Soup.  It's what's for dinner on Monday nights.

Beth's Buffalo Chicken Soup

2 cans (12.5 oz)  cooked chicken
1 large onion, chopped
1 can (15 oz)of Rotel tomatoes, undrained
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups of chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cupTexas Pete hot sauce
      crumbled blue cheese, if desired

1.  Mix all ingredients except Texas Peter and blue cheese in a crockpot.

2.  Cover; cook on Low for 4 hours.

3.  Stir in wing sauce 5 minutes before serving.

4.  Serve sprinkled with blue cheese.