March 13, 2013

Wednesday's Chow - Salsa Corn Soup with Chicken

I belong to a great group of writers, Sweethearts of the West.  As the title indicates, we all write stories (historical and contemporary) set in the West.  This year, we are sponsoring a category in the Brenda Novak 2013 Annual Auction for the Cure of Diabetes that includes a children’s basket, Romancing the West basket, critiques, an ebook, and more.  Brenda’s annual auction runs May 1-31.  So far, there are over 800 items up for auction.  I’m donating several items to the auction, including a Tex-Mex Cookbook basket in the Sweethearts category.

Tex-Mex Recipes
Texas Morning Glory (Bed and Breakfast recipes)
True Gist: Buckwheat and Cornmeal Recipes
A Taste of Texas
Dolly Parton’s Tennessee Mountain Cooking
Cookbook for a Cause
POPS: Icy Treat for Everyone (to cool your mouth after all that Tex-Mex food)

For this week’s Wednesday’s Chow, I’m sharing a recipe from TEX-MEX RECIPES.

Salsa Corn Soup with Chicken


3 quarts chicken broth
2 pounds boneless skinless chicken breasts, cooked and diced
2 (10-oz) packages frozen whole kernel corn, thawed
4 (11-oz) jars of Salsa
4 large carrots, diced
One lime


In a Dutch oven, bring chicken broth to a boil.  Add chicken, corn, salsa and carrots.  Bring to a boil. Reduce heat and simmer until carrots are tender.

Serve with lime wedges for squirting on soup.

Never let your memories be greater than your dreams. ~Doug Ivester 


Caroline Clemmons said...

You always post recipes that sound yummy. The ones I've tried have been. Thanks for all the work your do for others, including Sweethearts of the West, Hearts Through History, Diabetes, and many other activities through the year.

Anna Kathryn Lanier said...

Caroline, thanks for dropping by and for the kind words.