When Jordan and I were talking about which recipe we would feature this week, she suggested soup. Since it is soup season, she thought that would be the best option. Then she said that this soup would be a good one to publish. It came to us by way of my brother-in-law (Jordan’s Uncle Tom), and he actually made it for us the first time we had it. I can’t give credit to its origin other than to say he found it in a newspaper article by The Associated Press.
The nicest thing about this soup is that it can be prepared in 30 minutes, is low in fat, and can feed up to 6 people. Add a nice salad and some warm bread or muffins, and you have a great meal. Enjoy.
– 1 cup chopped onions
– 2 chopped garlic cloves
– 2 tablespoons cooking or olive oil
– 3 cups chicken broth
– 2 tablespoons fresh cilantro (don’t skip this)
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper sauce
– 1/4 teaspoon salt
– 11 ounce can whole kernel corn, drained
– 15 ounce can great northern beans, drained
– 15 ounce can butter beans, drained
– 2 cups chopped cooked chicken breast
*Cook onions in oil in a 4 quart pan. Stir occasionally and cook till onions are tender. Then add the garlic.
* Stir in remaining ingredients except chicken. Heat to boiling, then reduce heat and simmer for 20 minutes. Stir in chicken and cook till hot.
Be sure to come back next week. We will reveal Jordan’s painted kitchen cabinets, the great art we created for her dining room wall, and photos from her neighborhood’s first beer crawl. I might even have a project to share. Till then, have a good week-end.