In the process of making the Texas Caviar (half batch) I ended up with half a can of corn and half a can of black beans, some chopped onions, and part of a can of green chilis left over. I knew I had some leftover brisket cooked in Heinz Chili sauce in the fridge so I thought to myself - "self, this sounds like it could be a quick soup." I mean, when you've already done the production jobs of chopping stuff, it makes sense to use the extra to make something else while you are at it.
I scrounged around and found some celery sticks and red bell pepper sticks left over from some veggie dip. Chopped those up. I had half a container of beef broth. Good.
So I sauteed the onions and veggies, dumped in the beans and the broth. Chopped up the brisket slices into chunks, and added them with just some of the brisket sauce. (It had a lot of sauce and I didn't want to put too much in in case it was too strong)
Cooked this up, added some water. Wow - Southwestern Brisket soup came out FANTASTIC. Next time I have any leftover brisket I am so going to make soup out of it. (Of course leftover brisket can be hard to come by when you have hungry bridket loving folks around...)