Southwest Chicken Soup

This is a modification of this recipe found on food.com 

Ingredients:

1 whole chicken
1 Can rotel tomatoes
2 Cans black beans, drained (and rinsed if you want)
6ish cups chicken stock (reserved from cooking chicken)
Cilantro
Olive Oil
2 Garlic Cloves
1 Onion
1/2 tsp Chili Powder
1/2 tsp Cumin
1/8 tsp Cayenne Pepper
1 or 2 cans corn (optional - I didn't use this)
Cilantro
Salt (if you want - I didn't use any)

1. Boil chicken until skin and meat is falling off the bones.  Pull meat off the bones and tear/cut into bite sized pieces.
2. Reserve chicken broth and strain.
3. In pan, add olive oil and brown onion and garlic (recipe says to brown chicken - that might be good)
4.  Combine all ingredients and cook for 15-30 minutes

You can add shredded cheese, sour cream and tortilla chips to the top.

Make it quicker and easier - You could you chicken breasts or a rotisserie chicken and add some canned chicken broth.

Joe's Italian's Tomato Basil Soup

This was on AL.com

Joe's Italian is a tasty little place in Alabaster/Pelham that we Bham girls to go sometimes.  It is so tasty and Joe and Mama are always there.

2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 teaspoon oregano
Salt and pepper, to taste
1/2 cup heavy cream or half & half
1/4 cup chopped fresh basil


1. Melt the butter with the oil over low heat in a heavy bottom pot.
2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
3. Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
4. Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
5.Garnish with fresh basil before serving.

Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor

Creamy Tomato Basil Soup

This is a very yummy recipe for Tomato-Basil Soup. I made this a few weeks ago when Allison was in town and it was a hit!

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Servings: 12

Ingredients:
2 (28 oz) cans crushed tomatoes
2 (11.5 oz) cans tomato juice

2 (14.5 oz) cans chicken broth
40 fresh basil leaves, cut into thin strips
2 cups heavy cream
1/2 cup butter or margarine

Directions:
1. In large saucepan, combine tomatoes, vegetable juice and chicken broth. Bring to a boil and cook for 30 minutes.
2. Remove from heat and stir in the basil. (at this point you may puree the basil if you wish - I'm told by Kim that you need to make sure the blender lid is on really tight - I believe she said to triple check)
3. Add the cream and butter; return to medium low heat until butter is melted. Serve immediately

Original Recipe from: www.allrecipes.com (recipe has been modified)