Southwest Chicken Soup
“Nehemiah…a heart that can break” by Kelly Minter includes some very tasty recipes and with the cooler fall weather, this one is perfect to try for a quick supper.
Serves 4 (easily doubles)
- 1 (12 oz.) can salsa verde (You can get it in the grocery store or from a Mexican restaurant)
- 3 cups cooked chicken
- 1 (15 oz.) can cannelloni beans, drained
- 3 cups chicken broth
- 2 green onions chopped
- 1/2 package frozen corn
- 1 teaspoon ground cumin (more or less to taste)
- 1 teaspoon chili powder (more or less to taste)
- sour cream
- tortilla chips
DIRECTIONS: Empty salsa verde into large saucepan. Cook 2 minutes over medium-high heat. Then add chicken, beans, broth, cumin, corn, and chili powder. Bring to a boil, lower heat to simmer, and cook 10 minutes, stirring occasionally. Top each bowl with onions, sour cream and chips. Use more broth for soupier mixture.
I like to buy a whole chicken from the farmers’ market, boil it, and make my own chicken broth for this soup. If you don’t have that much time, buying a rotisserie chicken works well for the 3 cups of cooked chicken needed. (Kelly Minter)
SMOKY CORN CHOWDER (Colleen)
I prepare this recipe many times in cold weather and for potlucks at church. It is very easy to make and can be ready within 30 minutes which makes it perfect for working women who want to have homemade meals that are filling, inexpensive, and really good.
- 1/4 cup chopped yellow onion
- 4 tablespoons butter or margarine
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 4 cups mild (whole, 2%, or skim)
- 1 17-ounce can whole-kernel corn, drained
- 4 smoked sausage links, sliced (6-ounce package)
- 1 8-ounce can lima beans (opt.)
In a saucepan, saute onion in butter or margerine until tender but not brown, about 3 to 5 minutes. Stir in flour, salt, and pepper. Add milk all at once. Bring to a oil, stirring constantly until thick and bubbly, about 1 minute. Stir in corn, sausage, and lima beans. Reduce heat; simmer 10 minutes. Makes 6 servings.
This recipe comes from “Once-a-Month Cooking” by Mimi Wilson and Mary Beth Lagerborg. This cookbook can be purchased from Amazon.