For the first time in about 20 years, I didn’t make chili on Halloween this year. I am not really sure why…perhaps because it was a bit warmer than usual, or because we had it not all that long ago…I don’t know…but this year I made Chicken and Veggie Soup with a Honey Cornbread on the side. It was delicious! It was easy! And of course…I made extras to freeze for another day when we are in need of a fast meal.
So…I just kind of winged this recipe….you can make it as is or add or take away what you like or don’t like. Here is what I did…
Chicken and Veggie Soup
3 lbs. chicken breasts, seared, baked then chopped into bite-size pieces
2 Tbs olive oil
2 Tbs butter
12 ounces diced onions
4 cloves garlic, minced
5 stalks celery, diced
5 large carrots, peeled and sliced
3 containers chicken broth
(add more or less until you get the consistency of soup that you like)
1 can diced green peppers
1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
1 large can diced tomatoes
2 cans corn, drained and rinsed
2 Tbs dried parsley
1 tsp. cumin
1 tsp paprika
1/2 tsp smoked paprika
1/4 cup chopped cilantro
Melt the butter with the olive oil. Add the onions and cook until translucent. Now add the garlic and cook until cooked through but do not brown. Add the celery and carrots and let cook with the onion mixture for a few minutes. Now add the broth, peppers, beans, tomatoes, corn, parsley, cumin, 2 paprikas and cilantro. Allow to simmer for 45 minutes or until the veggies are fork tender. Serve as is or add rice or noodles.
What did I love about this recipe? It was easy and I had everything in my refrigerator already so it came together in a SNAP!
What didn’t I love about this recipe? Not a thing!