Sunday, November 14, 2010

Football and Soup Recipes

Wow, I can't believe the weekend is over already!  Time is going by so fast and I don't even want to think about the number of days until Thanksgiving and Christmas.  I've been rearranging things in the house this weekend after our friends helped us move our piano on Friday night - I'm hoping to get pictures posted this week.  Carl and I are sooooooooo thankful for their help!  Speaking of being thankful, my thankful post for today is really a two parter:  1) the rain yesterday...we so desperately needed it; and 2) a Wabash victory over DePauw.

Speaking of Wabash, DePauw and the Monon Bell football game, here are some pictures from the game on Saturday.  Despite the rainy weather, it was a fun day and the rivalry lived up to it's hype.  Of course its always fun when the team you're rooting for is winning :)  To read more about the game, click here

 This is what both teams are playing for.
Even Elvis was there to cheer Wabash to victory.

Victory celebration!

And now with the colder weather ahead, here are two soup recipes to warm you up.  I made these a few weeks ago and the entire family really liked them.

Chicken Tortilla Soup
2 T. canola oil
2 med. onions, chopped
2 c. diced cooked chicken
1 15 oz. can whole kernel mexicorn
1 15 oz. can black beans
1 14 oz. can diced tomatoes
1 4 oz. can chopped green chilies
1 envelope taco seasoning mix
2 14 oz. cans chicken broth
1/2 hot banana pepper, chopped (I didn't add this to my soup)

Saute onion in oil.  Add chicken, corn, beans, tomatoes, chilies and taco seasoning.  Stir to combine and add chicken broth.  Bring to a boil.  Reduce heat and simmer 15 minutes.  Serve with optional shredded cheese and sour cream.  Serve corn chips on the side.

White Chili
1 c.chopped onion
1-2 cloves fresh garlic
1-2 tsp. ground cumin
3 c. cooked chicken breast
2 c. cooked wild rice
1 or 2 9 oz. cannelini beans
1 pkg. frozen white shoepeg corn
1 or 2 4 oz. cans diced green chilies
49 oz. chicken broth

Cook chicken in pan with enough water to cover along with 2-3 bouillon cubes.  Reserve liquid.  Saute onion, garlic and cumin.  Dice chicken into cubes and return liquid to pan and add remaining ingredients.  Add canned broth to desired consistency.  Garnish with shredded cheese when serving.

Have a great week everyone!

1 comment:

Kindra-At Home With K said...

A piano is fun to move, huh? LOL We moved my childhood piano out of my parent's basement last year to our home. It was quite the production.

Your recipes sound so gooooood! I'm always up to trying new recipes!

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