Not much new is going on around here. I've had a productive week in clinic and am looking forward to the long weekend with MLK Day coming up on Monday. Here's a nice soup recipe for this cold weather:
I love soups in the fall and winter. This is a recipe I actually got from our apartment complex. The front office collected everyone's favorite recipes and distributed them to all the residents as a cookbook. It's so easy but it has easily become one of Jonathan's favorite soup recipes.
1 tsp. olive oil
1 c. chopped onion
2 tsp. minced garlic
1 tsp. cumin
1/2 Tbsp. chili powder (or more if you like spice!)
1.5 lbs. chicken, cut into small pieces
1 (14.5 oz) can mild Rotel
1 (16 oz.) can black beans, rinsed and drained
2 cans shoepeg corn
3 cans chicken broth
Shredded sharp cheddar cheese, optional
Light sour cream, optional
Saute onion, garlic, cumin, and chili powder in oil for a couple of minutes. Add chicken and stir to coat with spices. Cook over medium heat until chicken is just slightly opaque. Add tomatoes, beans, corn, and broth. Bring to a boil. Lower to a simmer and cook covered until chicken is done (about 20 minutes but I like to let it simmer longer). Adjust seasonings to taste. Serve topped with cheese and a dollop of sour cream. Tip: This is very good served with broken up tortilla chips.
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