SoupFest: Southwest Chicken and White Bean Soup from Katy Delaney

I like Katy. I’ve never actually met her, but I like her. I like her because she reads my blog. I like her because she comments on it. I like her because she is a friend of my husband’s from high school. And I like her because she sent me pictures of my husband from high school. My husband has strictly forbidden me from posting the pictures that she sent, but that doesn’t change the fact that she sent them and that I have them forever and ever and ever. Bwahahaha! (Jodie, your husband is in them, too. Let me know if you are interested and I’ll send them your way.)

And I like Katy because she sent me this soup recipe. My first of the SoupFest, and a fitting beginning, I think, because it was very easy and very tasty. So tasty, in fact, that the Manchild ate his all up without needing to be poked and prodded. I made it while Squish was napping and Manchild was playing, and then we went to the gym and came home to some nice warm soup. Not too thick, not to thin, flavorful and full of good things. Definitely a keeper.

Aside from being a good friend and a good soup-maker, Katy is a semi-practicing attorney working outside Philadelphia. She and her husband, Chris, are expecting their first baby (a boy!) in May. You can follow her blog if you like. She says she’s added diced tomatoes, red peppers, used black-eyed peas, and vegetable broth to this soup with fabulous results.

Southwestern Chicken and White Bean Soup

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 3/4 cups chicken broth
1 cup salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped

Heat the oil in a medium pot over medium-high heat. Add the chicken and cook until it’s browned, stirring often. Add the onions and garlic and cook until they are softened, 3-5 minutes. Stir in the broth, salsa, cumin, beans, and corn. Cover and simmer for 20 minutes. Let cool slightly. Serve with or without cheese, avocado, sour cream, and the like.

Don’t forget to send me your favorite soup recipe!

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1 Comment

  1. Um, yes please! 🙂

    And Mmmm. Looks yummy.

    [Reply]

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