Thursday, July 26, 2007


Southwestern Chicken and White Bean Soup
from a Swanson broth pamplet...

1 lb chicken, cubed
3/4 cup onion, chopped
3 cloves garlic, minced
1 tsp cumin
1 can chicken broth
1 cup salsa
1 can small white beans, rinsed and drained
1 cup frozen corn

Cook chicken, til browned. Add onion, garlic, and cumin. Cook til onion is soft. Add all other ingredients and bring to a boil. Turn down to a simmer and cook for 20 min.

I served it with a dollop of sour cream for the littles so it wouldn't be as spicey.




Emily said...

This is definitly going on my to make list . . .it sounds yummy!

Lisa in Jax said...

It's good! We had never tried it before, I've been looking for good economical recipes and this was on the list. It's a keeper!

Cynthia said...

YUM! I need to remember this recipe when fall and soup weather hits!