Michael’s  Mexi-Chicken Soup

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Jan. 17, 2013

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. ■ 

Ingredients: 

3 13.75-ounce cans of chicken broth 
1 15.25-ounce can of whole kernel corn 
1 14.5-ounce can of diced  tomatoes 
1 15-ounce can of red kidney beans 
1 pound of boneless, skinless chicken breasts, cut into bite-size pieces 

Directions: 

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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