Zesty Mexican Soup

by: Susan Bandel

2 cups cubed chicken (aprox. four breast. cook in pan before hand)
1 14.5 oz can chicken broth
1 11.52 oz can vegetable juice
1 can "mexi" corn (has green and red pepper already in it)
1 cup salsa
1 can chopped green chili's
1/4 cup chopped fresh cilantro

Combine all ingredients in a large pot. Simmer for 10-20 minutes. Serve topped with Monterrey Jack cheese and tortilla chips.

Audrey's Note: I usually double the recipe and use one can regular and one can zesty, you could just use half a can of each if you only did a single recipe.

Super easy and yummy. Good anytime of the year.

Sweet Potato Soup with Lime

1 1/3 cups thinly sliced leeks (white only)
3 1/2 cups vegetable or chicken broth (or more as needed) I've used up to 6 cups to get the consistency I like.
4 lbs. sweet potatoes, peeled and cut into 1 inch cubes
Fresh lime juice to taste (or bottled)
Salt and Pepper
1/4 cup chopped cilantro (optional)

Put leeks and 1/2 cup broth in a pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4 minutes more. Add 3 1/4 cups vegetable broth, reduce heat to medium, and cook until sweet potatoes are soft (about 25 minutes).

Transfer mixture to a food processor or use a mixing wand and blend until the batch is smooth, adding additional broth as needed to make a soup consistency. Return to pot (if removed) and stir in lime juice, salt and pepper to taste.

Garnish with a little cilantro if desired.


This is a really yummy soup!!!!!