Sunday, June 9, 2013

Southwestern Chicken Soup

One thing I'm learning as a writer is that my crock pot is my best friend. Just put something in first thing in the morning, and by the end of the day dinner's done. I don't have to stop whatever I'm doing to cook.

I picked up a little recipe card book from A Taste of Home the other day at the supermarket. Of course, I'm adapting the recipes for my own taste. Here's one that I've added a little extra zing to.

SOUTHWESTERN CHICKEN SOUP

2 to 3 boneless chicken breasts
1 tbsp cooking oil
1 32 oz package MSG free chicken broth
1 package frozen corn, thawed OR 1 can corn
1 14.5 oz can diced tomatoes, undrained
1 4 oz can diced green chiles
1 medium onion, chopped
1 medium green pepper, chopped (optional)
1 medium red pepper, chopped (optional)
1 tsp salt (optional)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp paprika

Chopped chicken into bite-sized cubes and saute in oil over medium heat. While chicken is cooking chop onion and peppers, (if desired), and drop into crock pot. Add corn, chiles and tomatoes and stir. Drop in chicken, stir again. Pour entire package of broth over top and add seasonings. Stir again, cover and cook on low for 7 to 8 hours. Serve with hot cornbread.

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