Oye, has it really been 10 days since I last blogged? Terrible! I am even participating in a “31 Days to a Better Blog” series. Not a star student… Good news is that I have a super simple and tasty recipe that you can have on the table in 30 minutes or less. Like most of my recipes, this one takes ideas from about 3-4 other recipes. I played with it a bit and I hope I remember all the ingredients I added.
Cream Chicken and Tomato Soup Recipe
- 3 cups cooked Roasted Zweber Farms Chicken, chopped
- 2 tbsp Organic Valley butter
- 1 large onion, chopped
- 3 cups chicken broth
- 2 cans diced tomatoes with green chilis
- 1 tbsp sugar
- Salt and pepper to taste
- 1 cup Organic Valley heavy cream or whole milk
- cilantro and Organic Valley sour cream for garnish
Melt butter in large dutch oven and sauté the onion and chicken for 5 minutes, until onion is tender.
Add the chicken broth and tomatoes. Bring the soup to a boil and simmer for 20 minutes.
Add the sugar, salt and pepper. Swirl in the cream.
Serve with a spoon full of sour cream and chopped cilantro.
This was super simple. While the soup was simmering, I whipped up a batch of miniature corn bread muffins. The muffins only took 15 minutes to bake, so everything was done at the same time. Creamy chicken and tomato soup and corn bread in less than 30 minutes. Got to love that.
Hop on over to Hunk of Meat Monday to see what others have on their plates this week.