Tonight I tried out a new Rachael Ray recipe that I had seen in my latest issue of her magazine for Chili Chicken and Veggie Soup. Definitely a keeper! And will probably become a staple recipe for the day after I make crockpot roasted chicken, too. Both Kevin and I really liked this a lot. I added a few things - some finely chopped garlic while I was cooking the onion, and some frozen green peas. Its a very quick recipe - I was thinking of throwing it in the crockpot, but ended up cooking it in my dutch oven on the stovetop. It came together so fast. I did let it simmer on low for about an hour before we ate since Kevin was late getting home from work. I think that made the flavors meld together even more and it tasted even better after cooking for a longer period of time.
Chili Chicken and Veggie Soup
2 tablespoons butter (I omitted this and just sprayed my pan with olive oil spray)
1 onion, chopped (I used two)
Salt and pepper
1 tablespoon chili powder (I used more than this b/c we love the flavor of chili powder)
1 baking potato, peeled and chopped
One 32-ounce container (4 cups) chicken broth (I added about 6 cups since I was making extra soup)
One 16-ounce bag frozen corn kernels
2 cups shredded rotisserie chicken meat (I had about 3 cups)
One 10-ounce bag frozen green beans (just used some frozen beans from the garden)
Sour cream, for serving (we just ate it plain)
In a large saucepan, melt the butter over medium heat (or spray pan with cooking spray). Add the onion (this is where I added the garlic), season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans (and peas for us) and cook until heated through. Season with salt and pepper. Serve with the sour cream.