Simple Soup
This is a quick, simple and versatile recipe!
By Cassie Hilleboe
Ingredients:
- 1 lb. Ground Chicken –or- 16 oz. Extra Firm Tofu, pressed & cubed
- 28 oz. Chicken Broth –or- 28 oz. Vegetable Broth
- 1 tsp. Oregano
- 1 – 1 ½ tsp. Cumin
- ½ tsp. Paprika
- ½ tsp. Ground Coriander
- 1 tsp. Black Pepper
- 2 – 15 oz. cans Garbanzo Beans or Cannelloni Beans or 1 of each, drained
- 1 – 15 oz. can Black Beans, drained
- 1 – 12oz. Bag of Frozen Corn
- 1-2 Tbsp. Cilantro
- 1 Tbsp. Lime Juice
- Kite Hill (dairy free) –or- Regular Cream Cheese
- Avocado Slices, optional
- Lime Slices, optional
Instructions:
- Chicken: Cook Chicken in a large Stock Pot with 1-cup water until cooked throughout; drain the water after cooking.
Tofu: Sauté cubed Tofu with 3 Tbsp. Broth - Add Oregano, Cumin, Paprika, Coriander, Black Pepper and Chicken or Vegetable Broth to the Chicken or Tofu; simmer for 15 minutes.
- Rinse and Drain Beans. Place 1 can of Beans in a Food Processor with ¼ cup broth from soup and puree until smooth.
- Add Corn, Whole Beans, Pureed Beans and stir well. Simmer 5-10 minutes.
- Add Fresh Lime Juice and Cilantro.
- Scoop into bowls and top with a spoonful of Cream Cheese. Stir and enjoy!
Serve with Tortilla chips –OR- a slice of Sour Dough bread with Country Crock Plant Butter –or- Real Butter.
Note: Diced Green Chilies and Cayenne Pepper could be added for a spicy version.
