MINI-MENUS: Soup and Cornbread

Southwestern Chicken and White Bean Soup

2 cups shredded cooked chicken breast

1 Tbsp. taco seasoning

Cooking spray

2 (14 oz.) cans chicken broth

2 (16 oz.) cans cannellini beans or other white beans, rinsed and drained  

1/2 cup green salsa

Light sour cream, optional

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken and sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

Place one can of beans in a small bowl and mash. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream, if desired. Makes 6 servings.

Zucchini Cornbread

1 Tbsp. bacon fat, or shortening

1 7 1/2 oz. package yellow cornbread mix

1/2 cup milk

1 egg

1 cup packed grated zucchini

Preheat the oven to 400.

Measure the bacon fat or shortening into a 6-7" cast iron skillet and place it in the oven to melt while the oven heats.

Mix the cornbread mix, milk, egg and zucchini just until barely mixed; the batter should not be smooth.

When the oven is hot, remove the cast iron skillet and pour the batter in.

Bake 20-22 minutes or until set. Can be made in 8 x 8 inch pan.

Remove from the oven, cut into wedges and serve hot with real butter. Make 6 servings.