A Favorite Soup

 

 A FAVORITE SOUP RECIPE

I don’t have much time to cook for my family anymore. My business takes up so much time and I’m exhausted by the end of the day.  They ask me what’s for dinner and usually my answer is “I don’t know.  What do you want”?  I offer pot pies most of the time and I get rolling eyes.  I like to make a big pot of soup because it’s easy and I’ll have leftovers for a few days.

This past week I was unusually busy with appointments, deliveries and cooking for my business.  I planned three family dinners this week by getting the ingredients and doing some prep work in the morning.  Even though it took up valuable time early in the day, it was worth it.  My family had some good meals and I felt like “superwoman”.  Everyone was happy!

I love to make soups.  You can throw anything into the pot and come up with a different version each time.  My family likes my soups and it’s an easy meal.  It’s also good to make an extra large batch and freeze some.  I like to make a pot of soup even in the summer.  There are different fresh vegetables to throw in each season.

One thing about my recipes is they need to be simple.

As I continue writing blogs, I’ll include more soup recipes.  I just happen to be making this recipe tonight.  A tomato chopped and seeded is also good in this and adds great color.

CHILI CHICKEN SOUP”

Serves  4-6   Prep 15 min.   Cook time 30 min.

INGREDIENTS:

2T unsalted butter or olive oil

1 onion, chopped

1T chili powder

1 baking potato, peeled and chopped

48 oz (6 cups) chicken broth

16 oz corn or mixed vegetables (fresh preferred)

2 cups shredded rotisserie chicken meat or baked chicken breast

1 small can green chilies, to taste. I use half the can.

10 oz green beans (fresh preferred)

salt and pepper, to taste

cilantro, for serving

DIRECTIONS:

In a Dutch oven or large pot, melt the butter or heat the olive oil over medium heat.

Add onion and cook until tender.  Stir occasionally, about 5 minutes.

Stir in chili powder and cook about 2 minutes.

Add potato and chicken broth. Bring to a boil.

Lower heat and simmer covered until potato is tender, about 10 minutes.

Stir in corn, chicken and green beans and cook until heated through and vegetables are tender,        

  about 10 minutes. This is where you can add tomato or any other additions.

Season with salt and pepper.

Serve with cilantro.

A good crusty bread and a salad is good with this.  Also corn bread would be good.  I’ll share one of my favorite corn bread recipes with you in a future blog – I have a few.

Happy eating,

Jannie

 

By |2018-01-15T20:42:27+00:00April 20th, 2017|Uncategorized|2 Comments

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2 Comments

  1. Jane April 26, 2017 at 12:13 am - Reply

    I may have to try this tomorrow! It’s cold and rainy here and I just happen to have fresh free beans and some left over roast chicken…humm can I leave out the potato or does it need the starch?

    • Alicia Roberts April 26, 2017 at 11:08 am - Reply

      Hi Jane,
      It does not require potatoes so you can leave them out. Thank you for your comment and good luck. Let me know how it turns out.
      Best Regards,
      Jannie

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