Soup on a Fall day is the perfect thing. Tomorrow I’ll be serving two of my favorites–White Chicken Chili and Hearty Hodgpodge Soup, a Lewis family favorite. My daughter in Orem made a pot tonight too. It’s that time of year. Below are the recipes.
White Chicken Chili
Simmer in 6 cups of water for 20 minutes:
2 cubed chicken breasts (add a bit of bullion and an onion for flavor)
2 t. lemon pepper
2 t. cumin seeds
2 cubes chicken boullion
Saute in butter:
1 onion
1 clove garlic
Add:
2 cans shoe peg corn (the white kind), or frozen (Costco has it)
2 15 oz cans of Northern white beans, undrained
2 small cans chopped green chilis
1 t. cumin powder
juice from 1 lime
Serve with tortilla chips and cheese or sour cream
Hearty Hodgepodge
In a large pot:
Brown: 2 lbs. Ground Beef
1 large Onion, chopped
1 Garlic, minced, or 1 tsp. dry powder
Add: 3 cans Campbell’s Minestrone Soup (+ 3 cans of water)
1 31 oz. can Pork ‘n Beans
1 can Kidney Beans, drained and rinsed
1 can Corn
1 large can of Stewed Tomatoes
(or chopped or blended up fresh ones)
2 c. chopped Celery
2 sliced Zucchini or Yellow Crookneck Squash
2 Tblsp. Worcestershire sauce
1 Tblsp. Sugar
2 Tsp. Italian seasoning
Salt and Pepper to taste
Simmer about 20 min. until vegetables are cooked. Add fresh parsley and basil if you like.
You can also add extra noodles or any other veggies you have–throw it all in, you can’t go wrong!
Our Washington Yakima Mission 