Monday, February 23, 2009

Which soup do I want today?

It is rainy and cold today and soup sounds now I just have to decide which one to make...don't these sound warm and yummy!

Salsa Verde Soup
2 cans (7 oz. each) salsa verde
3 cups cooked chicken
1 can canelli or great white northern beans
4 cups chicken broth
1-2 tsp cumin
1 can cream of chicken soup (also delicious with sour cream instead)
1/4 cup uncooked ricePlace salsa and broth in pot to boil. Add Cream chicken soup and cumin. Return to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* can serve it with shredded PepperJack cheese, avocado slices and tortilla chips.


White Lightning Chicken Chili
(Pampered Chef Recipe)
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers using Food Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Heat oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth Kitchen Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle.
Yeild: 8 servings
Kitchen Tips:For chili with more heat, substitute 1/3 cup chopped, canned hot nacho slices for the jalapeno peppers.Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired

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