Keeper Recipe - Chicken & Corn Soup

My family says, “Keeper Recipe!” whenever I make something they like. This simple chicken-and-corn soup earned a 5-out-of-5 “keeper recipe” rating. It’s nothing fancy, and you probably have the ingredients on hand. Without further ado…

Nothing fancy, just chicken and corn soup.

• Prep time: 15 minutes

• Cook time: 3 1/2 to 7 hours

  Ingredients

• 1 1/2 to 2 lbs boneless, skinless chicken thighs or chicken breasts

• 2 to 3 cups of corn (I used frozen corn)

• 1 (14.5-oz) can diced tomatoes in juice

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chilli powder

• 4 to 5 cups vegetable broth

• 1 bell pepper, diced

• Salt and pepper to your liking

  Instructions

  1.Place all ingredients except the salt and pepper in a 5 to 7-quart crockpot.

  2. Cover and cook on HIGH for 3 1/2 hours or on LOW for 7 hours or until chicken is done. Remove the chicken and chop; return it to the crockpot. Add salt and pepper as needed. Serve with optional ingredients listed below.

  Optional Ingredients

• Shredded cheese such as Cheddar

• Your favorite type of noodles. I added gluten-free fusilli noodles.

• Avocado, chopped

• A dollop of sour cream

• Tortilla chips

I ended up making Garlic Cornbread to eat with the soup. But the soup would have been yummy all on its own.

We had Dark Chocolate Chip Brownies and Vanilla Ice Cream for dessert. A rare treat in our house.

Here is the soup with gluten-free noodles.

Garlic Cornbread. Make cornbread as usual, but add a generous amount of ground garlic to the melted butter.

That’s it. Enjoy and God Bless.