Friday, September 18, 2009

Southwestern Chicken Soup

4 T butter
2 chicken breasts diced (can be omitted)
1 large sweet vidalia or walla walla onion, diced
1 rib of celery, chopped

1 package of frozen corn or about 1 1/2 cups
1 huge or 2 small potatoes diced or cubed
2 large red, gold, or orange bell peppers, diced
1 t sage
1 t cayenne pepper, ground
1 t coriander

4 T flour
1 cup milk

1 can (14 1/2 oz) black beans, rinsed and drained
4 oz or a half cup of grated cheddar cheese (more is ok too!)
salt, pepper
5 14 1/2 oz cans of broth, or 2 32 oz boxes

Get a big soup pot and heat over medium high. Melt the butter and dump in chicken, onions, and celery. Sprinkle with 1 t salt. Cook till chicken is cooked through, and onions are translucent or at least soft. Dump in corn, peppers, broth, sage, cayenne, coriander and broth. Bring to a boil, then mix the flour and milk and dump that in. Boil again and simmer it for 15 minutes or so to blend flavors. At the very end add the black beans, and stir in the grated cheese. Add salt, pepper, and/or other spices you like to taste. YUM. A great nurturing soup for fall.

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