Memories and healthy recipes for your dinner table.

Chili Chicken and Vegetable Soup

A simple soup full of flavor.

2 tbsp butter
1 onion, chopped
Salt and Pepper
1 tbsp chili powder
1 baking potato, peeled and chopped
4 cups chicken broth
1 (16 oz) bag frozen corn kernels
2 cups shredded chicken
1 (10 oz) bag frozen green beans
Sour cream, for serving, optional

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Variations:
Peas
Black beans, white beans or kidney beans
Leave out the chili powder