Cold Front Florida Soup :)

This is a GREAT and super easy soup for the slow cooker to use leftover chicken to make. I put this soup together in about 5 minutes today and I always keep these items in my pantry just in case I have leftover chicken. Living in Texas taught me some great things about chili and semi-spicy foods. This is a delicious soup with lots of fiber and has a southwestern flair. I love it and it's perfect for a day like today when I can't do anything and I want to just spoon soup out of a pot and be done with it. I'll update the post with pictures later. This recipe was featured in a United Way cookbook that was made for Frito Lay's Human Resources Department recently. I was honored that it was put in the cookbook :)

White Bean Chicken Chili
2 cans Great Northern beans or white cannelini beans rinsed
1 can yellow hominy
1 can cream of chicken soup
1 can (14 oz) chicken broth
1 package of taco seasoning
1/2 cup of sour cream
raw (which will change cooking time)or cooked boneless skinless chicken breasts (or in my case leftover chicken from my arthritis chicken)

1. put chicken in the bottom of the crockpot
2. drain and rinse beans
3. drain hominy
4. pour beans and hominy over chicken in crockpot
5. In a bowl mix together taco seasoning, cream of chicken, and chicken broth
6. pour mixture over the beans and chicken
7. cover and cook on low for 8-10 hours if using raw chicken and 1-3 hours if using cooked chicken
8. serve with 1/2 cup of sour cream and tortilla chips if desired

Makes 2-4 servings

Skillet Cornbread
    3 eggs

1/2 c. sugar
1 1/2 c. sifted all-purpose flour
1 c. cornmeal
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. buttermilk
1/3 c. melted butter
1 tsp. butter

Preparation:

1. Beat eggs with sugar until blended.

2. Sift together flour, cornmeal, baking powder, baking soda and salt.

3. Add dry ingredients alternately with the buttermilk to the egg-sugar mixture. Stir thoroughly after each addition.

4. Stir in melted butter.

5. Melt the 1 teaspoon butter in a 9-inch cast iron skillet and thoroughly coat sides.

6. Pour batter into the warm skillet. Bake at 400 degrees for 30 minutes or until top just begins to brown.

7. Serve warm in wedges from the skillet.

These are some great recipes that we love. Usually we give the rest of the cornbread away but I've even made this soup for sick neighbors and it's been a HUGE hit. I will upload pictures of it later with a smiling Patrick.

Eat well and be well

-Ashton, Sookie, and a working Patrick