Chunky Chicken Soup

I tried a new dish on my family last night. It was a hit and definite keeper. Usually when I make a recipe for the first time I follow the recipe closely. I did veer from that a bit as I know my family fairly well. I knew that a whole can of chiles would be too much so I cut the amount in half. Also I had no vegetable broth in my pantry so used fat-free chicken broth. I made some pumpkin-zucchini muffins to accompany the soup and had some leftover shredded zucchini and added that to the soup. Other than that and using Parmesan cheese instead of mozzarella for topping, I followed the recipe as it was written in my magazine, Simple & Delicious. I found it easy to assemble with basic ingredients. It would be a good recipe to use up leftover chicken, vegetables or even white beans.


Recipe and picture taken from December 2008 Simple & Delicious

SERVINGS: 5
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.

Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.


Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g

Jiffy Jambalya

I found the recipe for this in my new issue of Simple & Delicious by Taste of Home. The recipe was both simple and delicious. It came together so easily which is no small feat with 7 children underfoot. My hubby loved it as did my 7 yo who had two big helpings. It wasn't hard on the pocketbook either. With more time it could even be made completely from scratch, but the red beans & rice mix was only $2 so not bad.

I chose this recipe because I had made Cabbage Sausage Supper a couple of days earlier. I had some smoked sausage leftover so decided to try out this recipe. I did have to buy shrimp and the red beans & rice mix. I also don't like too spicy of food so wasn't planning on using any hot sauce. I did have Creole Seasoning so added a dash or two of that to season it instead. I bought a 6-serving box of the Red Beans & Rice to use as with the extra add-ins, it would be just right. It sure was!


JIFFY JAMBALYA
Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4

Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional

Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.


Both recipe and picture were taken from Simple & Delicious magazine