I don't know about you, but when the weather gets crisp and the leaves begin to change and fall, I feel a bit more motivated to pull out the cookbooks and start cookin'! There are still so many recipes I wish I had gotten from my relatives that are no longer alive...those sights, smells and tastes...yum! But I have decided to begin writing down some of the favorites of my family even to the point of remembering and trying to re-create those amazing tastes from my own mom and grandmothers' kitchens. So I decided possibly you would like to share your favorites with us! If so, just email me and I will put your addition on this page throughout this month for our readers to print out and save for their own holiday events or just for an any night supper time!
Mexican Soup! Quick and easy....given to me by Kathy Glover from Hendersonville, NC
This is one of the most tasty soups I make and it takes very little time in the kitchen. I think the most time is sauteing the onion! Here we go with the ingredients: 1. A chopped onion 2. 16 oz. jar of salsa 3. A can of black beans (drained) 4. A can of navy beans (drained) 5. 3 cups of chicken broth (I buy the low sodium) 6. 2 cups of chopped chicken 7. 1 T. of Cumin 8. Tortilla chips 9. Shredded cheese (if desired)
Hints: I saute the onion in my large non-stick pot with a little Olive Oil; then I add the other ingredients. We purchase a Rotisserie chicken; however, I have bought pre-cooked chicken strips and used those as well, they need to be boneless and without the skin.
The chicken broth I choose comes in a plastic container and contains approximately 4 cups. I use the additional cup when I warm the soup the second time we have it for dinner or lunch. It makes a bit more soup and does not take away from the taste.
The tortilla chips make the taste as does the Cumin. The shredded cheese is totally an extra, but very, very good. My friend, Kathy Glover, who gave me this recipe serves the soup with cornbread. Delicious!