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Dine-In: Chicken Soup and Mexican Corn Bread

Southwestern Chicken SoupI’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
Serves 4

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
2 eggs
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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Posted in: Dine In

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