"I couldn't resist sharing TWO of my favorite soup recipes. One isSo I wanted to add them so you all can try them out too - you guys are good - these are great soup recipes!!
super-quick and easy (Southwest Chicken soup) and the other is a bit labor-intensive at first, but the soup freezes well in batches and is a wonderful warm-weather soup (Golden Squash soup). The chicken soup is a recipe my mother-in-law found and the squash soup is from Taste of Home too. The cornbread casserole goes very well with the chicken soup."
Southwest Chicken Soup
2 Tbsp olive oil
8 oz skinned and bones chicken breast cut into ½” cubes
¼ cup finely chopped onion
2 cloves garlic, minced
1 tsp cumin
½ tsp salt
½ tsp chili powder
1/8 tsp ground red pepper
1 can (14 ½ oz chicken broth)
1 can 15 ¼ oz corn (undrained)
1 can 15 oz black beans (rinsed and drained)
1 can 14 ½ oz Mexican-style stewed tomatoes
2 Tbsp chopped cilantro
Heat oil over medium heat. Add chicken and cook 3-4 minutes, stirring until opaque. Stir in onion, garlic, cumin, salt, chili powder, and red pepper. Cook 1-2 minutes, stirring frequently until garlic and spices are fragrant. Stir in broth, undrained corn, black beans, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Stir cilantro into soup and serve. Makes 6 servings.
Category: Side Dish
1 Box Jiffy Cornbread Mix
1 Can Whole Kernel corn, drained (14 1/2 oz)
1 Can Cream Style Corn (14 1/2 oz)
1 Cup Sour Cream
½ cup butter (1 stick) melted
3 Eggs (large or extra large) beaten
1 Tsp. Sugar
Mix all ingredients in a large bowl. Pour mixture into a 9x13 Casserole dish. Bake at 350º for about 40 minutes.