"Burr-rabbit" (as my Young Life leader, Louise Price used to say). It makes no sense whatsoever, but it's very cute. It's freezing out there. (Or in our case, It's freezing inside. Our heater sounds like a plane is taking off, so we only use it when we don't need to talk each other.) Anyway as I was saying, this is when you want to stay inside, put the fire on and eat soup! Here is a recipe for Southwest Soup that I got from my sister-in-law, Chris Steckel. I'm going to make it for Super Bowl Sunday!
Here's what you'll need:
1 large can or jar of MILD, GREEN enchilada sauce
1 medium sized can of black beans (some grocery stores have three types of beans in one can!)
1 medium sized can of roasted corn (Del Monte makes this) or 1/2 pkg. of Trader Joe's frozen roasted corn.
Roast chicken or 2 baked chicken breasts
(Optional: avocado, sour cream or Greek yogurt, cheddar cheese, and tortilla strips)
Combine the enchilada sauce, the can of beans (undrained) and roasted corn (undrained if using a can) in a sauce pan. Shred 1/2 the white meat of a roast chicken and add to the sauce pan. Heat up on the stovetop until hot and bubbly. (Serve with the toppings of your choice.)
Serves 4+
Corny Cornbread
Of course, you can't have Southwest Soup without cornbread. That would be a major sin! Here's a recipe that I got from my Mama and from my fun friend, Debbie Hunter. (Just thank the Lord that you weren't the one testing the different cornbread recipes. I swear I gained 100 lbs.)
Here's what you'll need:
1 pkg. of Jiffy Corn Bread Mix (or 1/2 a pkg. of any other cornbread mix)
Most of a small can of cream corn (about 3/4 cup).
Most of a small container of light sour cream (about 3/4 cup)
Preheat the oven to 400. Mix together the ingredients, grease the muffin tin, and pour the mixture into the muffin tin. Bake the corn muffins for 30 min or 'till muffins are golden brown on top. And don't forget the most important part: serve hot with lots of butter.
