This week I had a few friends over for dinner when my husband was in town. I decided to make one of my favorite comfort foods…homemade soup in bread bowls. This is one of my “throw together” soup recipes, which always ends up better than if I follow a recipe exactly as written. Here’s my best approximation of what went in…feel free to spice it up to your liking.

1 pound of boneless/skinless chicken, cut into cubes
32 oz box of chicken broth
2 chicken bouillon cubes*
1/2 packet of taco seasoning mix
2 cans Great Northern Beans, drained
1 10 oz can RoTel diced tomatoes and green chilies (with liquid)
1 small can diced green chilies
2 cups frozen corn
1/2 cup whipping cream
2 T. cornstarch
Cumin, to taste
Chili Powder, to taste

Brown chicken cubes in frying pan, seasoned with cumin, chili powder, and a splash of chicken broth. In a large (8 quart) stockpot, combine chicken broth, taco seasoning mix, chicken cubes, diced tomatoes, green chilies and Great Northern Beans. Simmer until 10 minutes before serving, then add frozen corn, whipping cream, cumin and chili powder. Thicken with cornstarch till liquid is desirable consistency. Serve in bread bowls.

Garnish with sour cream, tortilla chips, and shredded pepper jack cheese

Preparation time: less than 30 minutes. Makes approximately 8 servings.

*Depending on what brand of chicken broth you use, the soup may have a weak chicken flavor once all ingredients are in. I dissolve 2 chicken bouillon cubes in a small cup of hot water to make a runny paste, and mix splashes of the thick bouillon into the pot until it’s got the right chicken taste.

I have won two chili cook-off awards with this recipe: one for most original, and one for best non-beef chili. If you like it with more beans, throw in more beans (it’s really good with black beans). You can spice it up as much as you want, such as a splash of Chipotle Tabasco, pico de gallo or diced jalapenos. For those faint of tastebuds, omit the small can of green chilies and garnish with cheddar cheese.