I love soup on cold days and I was looking for a way to use up some of our leftover ham from the holidays. This is a very flavorful soup.
4 C chicken broth
2 chicken breasts
1 large onion chopped
3 celery ribs chopped
1 C carrots chopped
1 14 oz. package frozen corn
1 can black beans rinsed and drained
1 can petite diced tomatoes
3/4 C chopped ham
1/4 C ketchup
1/2 TBS sugar
3 TBS red wine vinegar
1 tsp Worcestershire sauce
2 tsp hot sauce
1 tsp dried marjoram (I used Oregano)
2 TBS taco seasoning.
Bring chicken broth to a boil in a large pot. Add uncooked whole chicken breast, onion and celery. Reduce heat and simmer for 15 minutes. Add carrots, continue simmering for 15-20 more minutes. remove chicken from pot and let cool slightly. Shred chicken and put back in pot. Add all remaining ingredients, cover and simmer on low for 30 more minutes.
***Crockpot version
Cube chicken and brown in frying pan. Place all ingredients in crock pot and cook on low for 4-5 hours or until veggies are tender.
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