Mexi-Chicken Soup

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If a snowstorm blankets the Philadelphia region this winter, shoveling the front stoop and that hard-to-find parking spot may be a very chilling and tiring exercise. Upon returning to the comforts of home, the body may require some reheating with a mug of hot cocoa or a hearty bowl of soup. 

Michael Werner of the 100 block of Durfor Street prefers going with his Mexi-Chicken Soup. Of course, snow is not a prerequisite for making and enjoying several spoonfuls of his recipe. ■


3 13.75-ounce cans of chicken broth

1 15.25-ounce can of whole kernel corn

1 14.5-ounce can of diced 

1 15-ounce can of red kidney beans

1 pound of boneless, skinless chicken breasts, cut into bite-size pieces


Combine the broth, corn, tomatoes, beans and chicken in a large saucepan. Heat, stirring occasionally, until the soup reaches a boil. Continue to cook for an additional five minutes. Remove from the heat. Cover and let stand for about 15 minutes.

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