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It is rainy and unhesitatingly today and soup sounds yummy....so now I just have to decide which one to make...don't these sound vigorous and yummy!

{recipes from Yummy Food 4 All}
Salsa Verde Soup
2 cans (7 oz. each) salsa verde
3 cups cooked chicken
1 can canelli or accomplished white northern beans
4 cups chicken broth
1-2 tsp cumin
1 can cream of chicken soup (also ambrosial with sour cream instead)
1/4 cup uncooked ricePlace salsa and broth in pot to boil. Add Cream chicken soup and cumin. Gain to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* can correct it with shredded PepperJack cheese, avocado slices and tortilla chips.

OR

White Lightning Chicken Chili
(Pampered Chef Programme)
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup untested jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken bouillon
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon chilly water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers using Victuals Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in move; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Fury oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is adoring. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime fluid. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and hose, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.

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31.12.09

Part of the fun of preparing meals is getting the turn to explore different cultures without ever leaving the comforts of home. By exploring the cuisines of other countries, foodies can develop their horizons while simultaneously pleasing their palates. Such is the case with the following recipe for rice soup with chicken, seafood and mushroom, civility of Andrea Nguyen's "Into the Vietnamese Kitchen" (Ten Speed Press).

Rice soup with chicken, seafood and mushroom

Serves eight to 10 as an appetizer

1 boneless, skinless chicken tit (about 1/4 pound)

1 cup long-grain white rice

3 quarts chicken stock

4 or 5 dried wood ear mushrooms, reconstituted (see below), trimmed and cut into 1/4-inch extensive strips

2 tablespoons canola or other neutral oil

1 small yellow onion, thinly sliced

1/2 yard medium shrimp, peeled, deveined and halved horizontally

1/3 cup freshly picked or thawed crabmeat

1/4 cup grudging tapioca pearls (about 1/8 inch

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