I’m one of those people who could eat soup every day, even when it’s hot as blazes outside in the summer. And yes, I do like chilled soups, such as gazpacho, but I’m really talking about hot soups. There’s just something comforting about a bowl of soup and a hunk of corn bread that very few other foods can do for me. I may be wearing a tank top and flip flops, but I still like my soups no matter what the weather!
But as a mother of two big teenage sons, soup just isn’t on our radar as much as I like, unless of course it is an appetizer or filled with hearty, filling ingredients. It’s kind of a running joke now in our home that the boys are used to me answering the “what’s for dinner” question with “You’re gonna love it! Soup!”
So far I don’t think they’ve been disappointed yet, as I do my best to remember quantity is a key ingredient when you are a growing teenage boy. And they usually offer me a big smile when they see the soup bowls coming with a hunk of Mexican corn bread and honey butter.
Southwestern Chicken Soup
1 (12 oz) jar salsa verde
3 cups cooked diced chicken
1 (15 oz) can white beans or black beans, drained
3 cups chicken broth
1 tsp ground cumin
2 green onions, chopped
1/2 cup sour cream
2 cups tortilla chips, crushed
Empty salsa into a large saucepan. Cook for 2 minutes over medium-high heat. Add chicken, beans, broth and cumin. Bring to a boil, then immediately lower heat to a simmer. Cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of green onions, a spoonful of sour cream, and crushed tortilla chips.
Nutritional Information: Calories Per Serving: 630, Fat: 11 g, Sodium: 1183 mg, Carbohydrates: 72 g, Protein: 61 g
Mexican Corn Bread
1 cup cornmeal
1 cup buttermilk
1 cup flour
3 Tbs sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup grated cheddar cheese
4 Tbs shortening
1 chopped onion
1 (15.25 oz) can whole kernel corn, drained
1 cup chopped green and red chiles
Preheat oven to 350º F. Spray an 8×8-inch pan with nonstick spray. Combine cornmeal and buttermilk and let stand 5 minutes. In a separate bowl, combine dry ingredients. Stir in cheese, eggs, shortening, onion, corn and chiles. Stir buttermilk mixture into batter. Bake for 20 to 25 minutes. Serves 16.
Nutritional Information: Calories: 154, Total Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 31 mg, Sodium: 258 mg, Total Carbohydrate: 20 g, Dietary Fiber: 1 g, Protein: 3 g
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