Tomato and Okra Vegetable Soup

  It's cold outside today, and this healthy soup is the perfect meal for warming up. The base of the soup is corn and tomatoes. I used a combination of no added salt and regular canned vegetables, simply because the grocery store didn't have everything I needed in the no added salt variety. This soup contains primarily canned and frozen vegetables, with the exception of a fresh onion and a green pepper, making it ideal for late fall and winter. A little bit of sugar and white vinegar add a boost of flavor.

 

Ingredients: 

2 cans no added salt whole kernel corn

2 cans no added salt diced tomatoes

1 can shellie beans

1 can sliced carrots

1 onion, chopped

1 green pepper, chopped

1 12 oz. bag frozen okra

2 Tbsp. sugar

1 Tbsp. white vinegar

Directions: 

Combine all ingredients in a large pot and cook on medium-high heat for 30 minutes, stirring occasionally. 

  Serve soup with hot, fresh cornbread.

 

Chicken Chili

Ingredients: 

1 lb. Northern Beans, dried

2 lbs. boneless, skinless chicken breast

2 medium onions, chopped

2 (4 oz.) cans mild green chillies, chopped

4 garlic cloves, minced

1 Tbsp. oil

6 cups chicken stock or canned broth

2 tsp. ground cumin

1 1/2 tsp. oregano, dried and crumbled

1/4 tsp. cayenne pepper

1/4 tsp. cloves, ground

1 tsp. salt

1 tsp. black pepper

3 cups Monterrey Jack cheese, shredded

1 bunch fresh cilantro, chopped

1 container reduced fat sour cream 

1 jar salsa

Instructions:

Soak beans in cold water overnight. Simmer chicken in large pot about 15 minutes. Drain, cool, and cube. Heat oil in same pot over medium heat and saute onion. Stir in garlic, chilies, cumin, oregano, cloves, and cayenne pepper. Saute 2 minutes. Drain beans and add to pot with stock, bring to boil and reduce heat. Simmer about 2 hours until beans are tender. Add chicken and one cup of cheese to chili and stir until cheese melts. Season with salt and pepper. Serve topped with remaining cheese, sour cream, salsa, and cilantro.