Which means it is time for soup! I love soup because it is (1) easy to make, and (2) reheats well. Last week I can up with the best Chicken and Corn Chowder that is creamy and spicy and light all at once. As and added bonus it is also really healthy (seriously). Below is a pic of the soup, as you can see I topped the soup with green onions and cheese.
1 tablespoon each: cumin, steak seasoning, chili powder, Emeril's Essence, granulated garlic, pepper, salt, and sage
1 can diced tomatoes with green chilies
1 can cream style corn
1 can of black beans drained and rinsed
1 can of red beans drained and rinsed
1 onion chopped
2 cloves garlic minced
1 stalk of celery minced
1 carrot minced
1 tablespoon flour
1 cup skim milk (or whatever you have on hand)
1 handful fresh cilantro chopped
green onions chopped (for topping)
shredded cheese (for topping)
tortilla chips (for topping)
In a large dutch oven place the chicken breasts and the steak seasoning, salt, pepper, sage, cumin, granulated garlic, essence, chili powder and cumin. Cover with just enough water to cover the chicken breasts. Cook over med. heat until the chicken is cooked. Remove the chicken from the pot and allow to cool. Using a slotted spoon, remove any of the fat floating at the top of the stock.
While the chicken cools, reduce heat to med. low and add the tomatoes to the chicken stock. Add the beans. Stir well and then add the cream style corn. Allow to come to a simmer. While the soup base cooks for a bit in a separate skillet saute the onions, carrots and celery in butter. Allow to soften then add the flour (this will help make the soup creamy). Then add to the soup. Stir well. Add some additional salt, pepper, and cumin. Shred the chicken and add back to the soup. Add the milk and allow to come to a simmer. The soup will be creamy and kind of thick. Add the cilantro right before serving. Serve in bowls topped with green onion, cheese and tortilla chips. Sour cream would be a good topper as well.