Top | Chew on This! — Blog
(post, Georgia Richardson)
We're experiencing a cold snap right now causing my brain to processed two thoughts: 1. Die mosquitoes, die! 2. Must have homemade soup! Here's one of my favorite soup recipes next to my mom's famous homemade chicken stew...which I'll post later after the first frost. Promise. It's not your typical low-cal, low-sodium, low-fat, low-anything meal, but you don't have to eat it all the first day. Commit that last part to memory cause once you taste it, you're a goner. What I do to keep it "healthy" is have 1/2 cup of soup, a small side salad, and then reward myself with some yummy low-cal, low-fat, low-whatever dessert. Then I repeat the process until every, single, solitary drop of the fabulous soup is gone. Snappy Cheese Soup 1 can Chicken Noodle soup 1 can Cream of Chicken soup 1 can Rotel (diced) Note: I use the mild Rotel because I am a registered wimp. You might like the, "Oh my Lord my goozle is on fire" one. 7oz. can of Shoepeg corn, drained 1 cup shredded Monterey Jack cheese 1/2 cup water Slap all of the ingredients into a saucepan adding the cheese last. Mix really good and heat on medium. Do not bring to a boil unless you like your cheese fried, for Pete's sake. This soup is ready in about 15 minutes. WARNING! Do not let your family taste it. Say it's good for them. That should do it.