What's Cooking

Southwestern Chicken Soup

1 med. onion chopped
3 garlic cloves minced
4 cups chicken broth
1/4 cup uncooked white rice
1 16 oz can Great Northern beans rinsed and drained
1 15 oz can petite diced tomatoes with juice
1 tsp ground cumin
1/4 tsp cayenne pepper or to taste
1 whole boneless skinless chicken breast (about 3/4 lb) poached and shredded
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 med tomato chopped
1 small avocado peeled and diced
1 Tbsp fresh lime juice

Cook onion and garlic in a large saute pan with a little canola oil for about 3 min. Add broth, rice, beans, canned tomatoes, cumin, and cayenne pepper. Bring to boil and simmer for 15 min. Stir in chicken, cilantro, salt and pepper and heat thoroughly (5-10 min.) Remove from heat and stir in tomato, avocado, and lime juice. If soup is too thick, add a little water. Serves 4

I like to serve this yummy soup with cheese quesadillas. I make mine with flour tortillas, cheddar cheese, diced tomatoes, chopped green onion, diced green chiles, salsa and sour cream. Quick and delicious!

What's Cooking

Cinnamon Breakfast Puffs

2 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
2/3 cup milk
1/2 cup butter or margarine melted
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine melted

Heat oven to 350. Combine first 5 ingredients. In a separate bowl mix egg, milk and 1/2 cup melted butter. Add to flour mixture and stir lightly. Pour batter into 12 greased muffin cups. Bake for 20 to 25 minutes or until golden brown. Combine remaining sugar and cinnamon in a shallow bowl. Dip tops of warm muffins into melted butter and then coat with cinnamon sugar mixture. Serve warm.

This was a Sunday morning favorite in our house when I was a girl.