So I love soup. And I love soup and Sammy's. And Thursday nights are now soup and sammy night since Greys Anatomy comes back on tonight! YAY!!
Anyways, I just got the new Rachel Ray Magazine a few days ago and this recipe jumped out at me.
Chili Chicken and Vegetable Soup
2 TB Butter
1 onion, chopped
salt and pepper
1 TB Chili powder
1 baking potato, peeled and chopped
4 cups of chicken broth
1-16oz bag of frozen corn kernels
2 cups shredded rotisserie chicken meat
1- 10 oz bag of frozen green beans
Sour cream, for serving
1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with sour cream.
~ To stretch leftovers, add in rice or your favorite beans.
* The next time I make this I will add some garlic when Im cooking the onion and maybe some cumin when Im cooking the chili powder. And I actually think it might be better with rice instead of the potato. But it was tasty!