Tuesday, October 6, 2009

Soup for supper ...

It's finally cool enough for socks, sweaters and soup! And nothing beats a great, hot soup on a crisp fall evening! We finally turned on the furnace last week, although Tom wanted to hold off until November! I recently had a conversation with a friend about the wisdom of calling this recipe chili since it doesn't contain any chili powder! But there are beans so I guess it's "almost chili." It's got a lively, fresh flavor from the addition of the lime juice and cilantro. I got the original recipe from Better Homes and Gardens and made a few changes, which I have included below. By the way, the Wasatch Mountains are in Utah ... I checked!

1 medium onion, chopped
1 Tbsp. cooking oil
1 15-16 oz. can hominy, rinsed and drained
1 15-16-oz. can great Northern beans, rinsed and drained
1 15-16 oz. whole kernel corn, rinsed and drained
3 14-oz. can reduced-sodium chicken broth
3 baked chicken breasts, cubed
1/4 cup lime juice
2 Tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
Shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese
Bottled green salsa
White corn tortilla chips
Fresh cilantro leaves
In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, corn, chicken broth, chicken, lime juice, cilantro, cumin, and pepper, and simmer, stirring occasionally. Serve topped with cheese, salsa, tortilla chips and fresh cilantro.

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