Zuppa Toscana

I grew kale in my garden this year for the first time. This sent me on the hunt for some kale recipes. I found this Olive Garden copycat Zuppa Toscana aka Tuscan Soup, and had heard of before but never tried it. I used spicy sausage and left the peel on the potatoes. My entire family enjoyed this soup, which means it gets added to the blog. With some focaccia bread on the side, mmmmm!!!

Zuppa Toscana

lecremedelacrumb.com

1 pound spicy or mild Italian ground sausage

4 TBSPs butter 

1/2 white onion, diced

1 TBSP minced garlic

6 cups chicken broth

2 cups water

4/5 yellow potatoes, washed and cut into 1-inch pieces

2 tsps salt or to taste

1 tsp black pepper

2 cups heavy cream

4 cups chopped kale

Chopped bacon and grated parmesan cheese for topping, optional

1. In a large pot, sauté sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. Remove any grease that is left.

2. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt, and pepper and bring to a boil.

3. Boil until potatoes are tender, check with a fork at about 10 minutes. Stir in kale and heavy cream. Add sausage. If you want to remove some of the grease, see my note at the bottom. Taste and add salt and pepper if needed. Serve garnished with bacon and grated parmesan cheese if desired. 

Note: Sausage is greasy and the spicy variety leaves an orange layer that hangs out at the top of the soup. I removed some of this fat with a gravy separator. I scooped the top layer as best as I could with a ladle, poured it into my gravy separator, and let it sit for a few minutes to let the grease rise to the top. Then poured the liquid back in. I added a picture of it below.

Another note: When recipes call for chicken broth, I usually substitute water and chicken bullion which works well in this soup.

Cheesy Mexican Chili

I tweaked my taco soup recipe and came up with a cheesy version! This is very versatile. You can really add whatever you like...switch the beans, take them out, add more corn, add more meat, more chiles. My local grocery store has it's own brand of cream soups and one of them is cream of poblano. If you can't find that just substitute it for a different cream soup. Warning: There is nacho cheese sauce in this chili. A whole can of it. Instead of real cheese, which would just make it stringy, or a block of Velveeta, I decided to try good ole' canned nacho cheese, and I really like how it turned out! You could substitute a different cheese if the can scares you.

Cheesy Mexican Chili

1 1/2 lbs ground beef

1 cup onion, diced

2 cups beef broth

1 (10 ounce) can cream of poblano soup (if you can't find this substitute cream of chicken, potato, or onion)

1 (15.5) oz can pinto beans, rinsed and drained

1 (15.25oz) can whole kernel corn, drained

2 (14.5) cans diced tomatoes with green chiles

1 (1.25oz) pkt taco seasoning 

1 tsp chili powder

1/2 tsp cumin

1 (15oz) can nacho cheese sauce

1 cup sour cream

Optional garnish: sour cream, shredded cheese, cilantro, green onion

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a slow cooker.

2. Add the broth, cream soup, beans, corn, tomatoes, taco seasoning, chili powder, and cumin. Stir to combine. Cook on low for 6-8 hours.

3. 1 hour before serving, stir in the cheese sauce and sour cream and continue to cook on low until ready to serve.

Top with desired garnish and serve with cornbread or corn chips.

Baked Potato Soup

We have had unseasonably cold and wet weather which calls for lots of soup. This baked potato was one of those soups.

Baked Potato Soup
2 3/4 pounds russet potatoes
1/4 cup butter
1/2 cup onion, chopped
1/4 cup flour
3/4 tsp salt
2 tsps chicken bouillon granules
4 cups milk
2 cups half and half
1/2 cup sour cream plus more for topping
Salt and pepper to taste
6 slices of bacon, cooked and crumbled
Shredded cheddar
Green onions, thinly sliced (optional)

1. Peel and quarter potatoes and place them in a large pot. Cover potatoes with water, just until the tops are covered. Bring to a boil over med-high heat. Boil until potatoes are tender. Test with a fork. Drain water, When potatoes are cool enough to handle. Chop them into bite-sized pieces. Set half aside. Then using a potato masher, mash the other half. Set aside.
2. In a large sauce pan, melt butter then add onion. Saute until soft about 3 minutes.
3. Add flour, salt and bouillon, and whisk for 1 minute.
4. Gradually add milk, whisking as you pour, then gradually add half and half. Bring to a boil. Cook and stir for 3 minutes or until it begins to thicken. Stir in sour cream.
5. Add mashed potatoes. For a creamier texture blend with immersion blender. Then add chopped potatoes. Simmer for 5 more minutes.
6. When ready to serve top with sour cream, bacon, cheese, and green onion if desired.
Makes 8 servings.

Creamy Wild Rice and Chicken Soup

It's going to be in the 80's here today, but it's WINTER, so I'm posting a soup recipe! This soup reminds me of chicken pot pie filling, but with rice of course. The rice is baked in the oven, so while it's doing it's thing, you can cook your chicken and chop up all your veggies. I like to cook my chicken in my Instant Pot, and then use the leftover broth in the soup. 

Creamy Wild Rice and Chicken Soup

1 7 oz. box of Long Grain and Wild Rice Mix (like Zatarain's pic below)
2 cups water
1 tsp chicken bouillon granuals OR 1 cube
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup sliced carrots
1/4 cup butter
1/4 cup flour
4 cups chicken broth
2 TBSPs chopped fresh parsley
3 cups diced cooked chicken
1 cup whipping cream
Salt and pepper to taste

1. Combine rice, water, and bouillon in a 3 quart or 9x13 inch baking dish. Bake at 325 degrees for 45 minutes. Set aside.
2. Melt butter in skillet over med-high heat. Saute onion, celery and carrots in butter until soft. Stir in flour and cook until bubbly.
3. Add broth and parsley. Cook and stir until thickened.
4. Add baked rice and chicken; mix well. Add cream and continue to cook, stirring occasionally until heated through.

Makes 6 servings

BBQ Chicken and Broccoli Cheese Baked Potato - Meal Idea

This meal once was a made up leftover idea all piled on top of a potato. I had leftover Slow Cooker BBQ Chicken and leftover Broccoli Cheese Soup during the week and decided they'd be good together. It didn't disappoint! Since then, it has become a real dinner, but I still use leftover BBQ chicken and leftover soup (which is thick like a sauce). I also tried cooking my potatoes in the slow cooker which worked really well. I like to put a little butter on my baked potato, top with the shredded chicken and then pour on the soup. A little salt and pepper never hurts either. 

Links to the soup and the chicken:
Broccoli Cheese Soup 
Slow Cooker BBQ Chicken

Sweet Potato Minestrone Soup

I LOVE the sweet potato in this soup! It adds to the heartiness and helps make this super filling. I had some at a friend's house, then made it at home and decided to add the pasta and zucchini. My whole family ate it up...but someone might have picked out the tomatoes. It's hard to please everyone. :)

Sweet Potato Minestrone Soup

1 lb. ground sweet or spicy Italian Sausage (Italian turkey sausage works well too)

1 cup onion, diced

1 cup carrots, diced

3/4 cup celery, chopped

2 cups sweet potato, peeled and diced (about 1 medium sized potato)

2 (14.5 oz) cans Italian seasoned diced tomatoes, undrained

1 (15 oz) can great northern beans, rinsed and drained

3 cups chicken broth

2 cups water

1 cup ditalini pasta (or any small shape)

1 cup zucchini, chopped

Parmesan cheese, shredded for garnish

1. Combine sausage, onion, carrots, and celery in skillet over med-high heat, and cook until meat is done.

2. Add sausage mixture, sweet potato, diced tomatoes, beans, chicken broth, and water to slow cooker. Stir to combine.

3. Cook on high for 4 hours.

4. During last 30 minutes, cook pasta according to package directions, drain, and add to slow cooker, along with zucchini.

5. Cook on high for 30 more minutes or until sweet potatoes are tender.

6. Serve hot with grated Parmesan on top.

Chicken and Dumplings

Can't get much better than this classic comfort food! Everyone should have a chicken and dumplings recipe to pull out during the winter. Especially my Texas friends during snowstorms. :) This is my sister Leann's recipe. We had it for dinner a couple of weeks ago. I loved it, and ended up eating it for lunch and a leftover dinner. A couple of my family members couldn't get over the dumpling texture. These dumplings (like most chicken and dumpling recipes) are made from dough dropped directly into the boiling soup. The soup cooks the dough leaving it moist on the outside and bread-like on the inside (see close up pic below). And by the way, this is my 100th main dish post! Hope you've been able to find some recipes for fantastic meals!

Chicken and Dumplings

Leann Crook
5 chicken leg quarters or 4 boneless, skinless chicken breasts (I used leg quarters)
4 cans (14.5 oz ea) chicken broth
2 cups water
2–3 carrots, chopped
2 stalks celery, chopped
1/2 large onion, chopped
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp poultry seasoning
1/4 cup flour
1/2 cup milk
1 can cream of chicken soup
3 cups Bisquick or other biscuit mix
1 cup milk

1. In large pot combine chicken, chicken broth, 2 cups water, carrots, celery, onion, salt, pepper, and poultry seasoning. Boil 30–40 min or until chicken is cooked.
2. Remove chicken and shred. Return shredded chicken to pot. Return soup to a boil.
3. In small bowl combine flour and ½ cup milk. Add to boiling soup. Add cream of chicken soup. Bring back to a simmer and stir 4-5 minutes until soup is slightly thickened.
4. In separate bowl combine Bisquick and 1 cup milk. Drop by spoonfuls into boiling soup. Boil 10–12 minutes, stirring occasionally to keep chicken from sticking to bottom of pan.
5. Serve hot with salt and pepper to taste. Makes 6-8 servings.

Up close with a dumpling.

I love this! It saves me lots of time when chopping veggies!

Beef Mechado

My neighbor Nikki and I like to trade food back and forth. It's really fun because I get to try things I don't normally make. She brought me some of this stew a couple months ago and we loved it, so I asked her for the recipe. It's a Philippine style beef stew with a tomato base. When I make stew I use a beef gravy base (which I realize now that I haven't posted a recipe for) so I really like this different recipe, especially the olives. This picture is actually of my leftovers, so there isn't much liquid because it had absorbed. You can see the finished stew in the picture at the bottom.

Beef Mechado
adapted from Nikki Lee's recipe
1 lb beef stew meat or any tender beef meat
3/4 cup onion, chopped
4-6 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes, undrained
1/2 cup soy sauce
2 cups frozen crinkle cut carrots
1 can whole black olives
4 cups potatoes, cubed

Place first 5 ingredients in a pot and bring to a boil. Simmer on low for an hour to an hour and a half until meat is tender. Add veggies and let simmer until potatoes are cooked, about 15-20 minutes. Season with salt and pepper to taste. Serve over rice.

Chicken Barley Soup

I've already made a couple of new things this year that I'm exited to post. First is this soup. I had never cooked with barley before making this. It's just something that is not in my normal diet, but I do like the taste. I decided to try this recipe because it's easy and pretty much chicken noodle soup, but with barley instead of noodles. It's very versatile too because you can add whatever veggies you want. I used frozen corn, carrots, and peas. Rotisserie chicken would give the soup the most flavor, but I just used some cubed leftover chicken and a little shredded chicken from my freezer. I ate some of this the next day for lunch, and it needed a little extra liquid so added some water. I'm glad to have a new and healthy soup in my collection. :)

Chicken Barley Soup
adapted from grit.com
2 cups cubed cooked chicken
1/2 cup diced onion
1/2 cup diced celery
2 cans (14 1/2oz each) chicken broth
1 cup water
3/4 cup quick cooking barley
2 chicken bouillon cubes
2 cups frozen vegetables
Salt and pepper to taste
Fresh parsley, optional

In large pot, combine chicken, onion, celery, broth, water, barley and bouillon cubes. Bring to a boil; reduce heat and cook for 10 minutes, stirring occasionally. Add vegetables and cook for an additional 10 minutes. Garnish with fresh parsley, if desired. Yields 4-6 servings.

Creamy Tomato Tortellini Soup

I like tasty recipes that take shortcuts. This soup uses canned tomato soup, but with all the additions, you would never guess...well at least my husband didn't. :) The original recipe used refrigerated tortellini, but frozen is cheaper so I used that instead. I got a "This is quite tasty!", which means I will make it again. This was actually the first time I had ever used sundried tomatoes. I bought a little bag of them that I found near the canned tomatoes, chopped them up, and still have enough left to make this again.

Creamy Tomato Tortellini Soup
adapted from mrsschwartzkitchen.blogspot.com 
2 cloves of garlic, minced
2 tablespoons olive oil
2 cans (10-3/4 ounces each) condensed tomato soup
1 1/2 cups milk
2 cups half-and-half
2 cups chicken broth
1/2 cup chopped sun-dried tomatoes or two TBSPs sundried tomato paste
1 tsp onion powder
2 tsps Italian seasoning
1/2 tsp salt
1 19oz pkg frozen tortellini
1/2 cup shredded Parmesan cheese 

1. Sauté garlic with the olive oil in a large stock pot until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt.
2. Add tomato soup, milk, half and half, chicken broth, sundried tomato and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions.
3. After noodles are cooked, ladle into bowls and top with Parmesan cheese.

Creamy Chicken Noodle Soup

Finally another new recipe! I haven't been trying new things much lately. It's a lot easier for my to plan my meals by looking at my own blog than searching for new recipes. :) My friend Melissa brought me some of this soup awhile ago, and when I wanted to make chicken noodle soup recently, I asked for the recipe. I found a few other versions online, and adapted it to my liking. 

Creamy Chicken Noodle Soup
adapted from Lion House
4 cups uncooked extra broad egg noodles
5 cups chicken broth
2 tsp chicken bouillon
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
1 can cream of chicken soup
1/2 cup milk
1/4 cup flour
2 TBSPs butter, melted
2 cups cooked diced chicken
Salt and pepper

1. Cook noodles according to package directions and set aside.
2. In a large soup pot, heat chicken broth and bouillon. Add chopped veggies and simmer until tender (about 8 minutes). Add cream of chicken soup and milk.
3. In a small bowl mix together flour and melted butter. Add a little bit of hot soup liquid and stir until well combined. Add flour and butter mixture to soup and whisk until slightly thickened.
4. Add chicken, noodles, and salt and pepper to taste. Stir well and serve.

*I used No Yolks brand noodles because I like their texture. If you like more broth in your soup add an extra cup.

Corn Chowder

I love chowder, especially this one! Any creamy soup with bacon and cheese = YUM! I have a hard time finding husband approved soups, but luckily this one was. This is a Barefoot Contessa recipe that I changed a tiny bit, and halved. Corn is typically cheaper near the end of summer, but soup isn't something we eat during the summer in Texas, so I opted for the frozen corn, and it turned out great.

Corn Chowder
adapted from foodnetwork.com
6 slices of bacon
3 cups yellow onions, chopped
2 TBSPs butter
1/4 cup flour
1/2 tsp pepper
1 tsp salt
3 cups white potatoes, unpeeled and diced
6 cups chicken broth
4 cups fresh corn or 1 lb. frozen (I used frozen)
1 cup half and half
1 cup shredded sharp cheddar cheese

1. In a large stockpot over medium-high heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and reserve 1 TBSP of grease. Reduce the heat to medium, add the onions and butter to the grease, and cook for 10 minutes, until the onions are translucent.
2. Stir in the flour, salt,and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
3. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon (I also added some parsley as a garnish).

Taco Soup

If you can brown ground beef and open a can then you can make this soup! This recipe got tons of 5 star ratings on the food network website. I really loved it. It's more like a chili than a soup. My only issue was that it makes a lot and you can't really half it without having left over cans of stuff. So, my extra is just going in the freezer.

Taco Soup
Paula Deen
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Cheeseburger Chowder

My husband is not a soup fan, but there are some days that just feels like soup days. Yesterday was a soup day, and I wondered how this one would fare. After tasting it, he said this was a soup he could see himself eating in his mountain lodge while sitting next to the fire (all fictional of course). This means it passed the manly test. It's hearty and not too thin. I like to substitute ground turkey to make it a little healthier sometimes.

Cheeseburger Chowder
southernfood.about.com
1 pound lean ground beef
2 medium potatoes, peeled and cubed, about 2 cups
1/2 cup chopped celery
1/4 cup chopped onion
2 TBSPs chopped green pepper
1 TBSP beef bouillon granules or beef base
1/2 tsp salt
1 1/2 cups water
2 1/2 cups milk
3 TBSPs flour
1 cup shredded sharp Cheddar cheese

In a 3 to 4-quart saucepan brown beef. Drain off excess fat. Stir in cubed potatoes, chopped celery, chopped onion, chopped green pepper, bouillon or base, salt, and 1 1/2 cups water. Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.

Blend flour with 1/2 cup of milk. Add to saucepan along with the remaining 2 cups of milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese is melted.
Serves 6 to 8.

Meal Idea - Tomato Soup with Grilled Cheese Croutons

This idea is from Cat Cora's newest cookbook. In it she has a recipe for tomato soup, and then a recipe for grilled cheese croutons, which essentially are just plain old grilled cheese sandwiches cut into small pieces. I thought this would be an easy meal for me and the kids while the hubby was out of town. I used canned soup :), and made a couple grilled cheese sandwiches 1 with cheddar an 1 with provolone (Cat Cora uses sharp white cheddar). The little sandwiches in our soup made it kinda fun.

Chicken Tortilla Soup

This is a pampered chef recipe I found posted on the internet and have been making for a few years. It tells you how to make your own tortilla chip strips with corn tortillas, but you can also just use your favorite tortilla chips.

Chicken Tortilla Soup
4 (6") corn tortillas
1/2 cup onion, chopped
3 boneless, skinless, chicken breast halves (about 12 ounces)
1 garlic clove, pressed
1/4 tsp chili powder
1/4 tsp ground cumin
2 cans (14.5 oz ea) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
1/2 cup cheddar cheese, shredded
Sour cream (optional)
4 thick slices fresh lime (optional)

1. Preheat oven to 400°F. Cut tortillas into 1/2" strips. Bake 7-8 minutes or until crisp.
2. Meanwhile, cut chicken into 1/2" pieces. Spray large pot with cooking spray and cook chicken over medium-high heat for 3 minutes, stirring occasionally. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle soup with shredded cheese and cilantro. Garnish each bowl with sour cream and lime slice to squeeze juice into soup, if desired.

Creamy White Chili

This might seem like a lot of soup/chili recipes all at once, but I'm trying to get them all on here while it's still winter. I don't make soup very often because my husband thinks it's not a manly enough meal, but he likes this one! I got this recipe from my friend Emily about 7 years ago. I made this chili for a church activity today, even doubled the recipe, and my pot was scraped clean! 

Creamy White Chili
1 TBSP vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 lb. chicken breast, cubed
1 lime
2 cans (15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
½ tsp pepper
¼ tsp cayenne pepper
1 tsp ground cumin
1 tsp dried oregano
¼ cup flour
¼ cup cold water
1 cup sour cream
½ cup heavy whipping cream

1. Heat oil in large saucepan. Add onion, garlic, and chicken and saute until chicken is no longer pink, squirting the juice of the lime on while cooking.
2. Add the beans, broth, green chilies, and seasonings. Stir and heat through.
3. Mix flour and water together in small bowl and add to chili. Stir to thicken.
4. Just before serving add sour cream and whipping cream. Mix until combined.

Note: This chili can be made in the slow cooker. Saute the onion, garlic, and chicken like directed above, then add to the slow cooker along with beans, broth, chilies and seasonings. Combine flour and water and stir into mixture in slow cooker. Cook on low 5-6 hours. Add the creams just before serving.

Serve with toppings if desired.

Toppings 

Double Batch

Broccoli Cheese Soup

This soup is souper easy and great on top of a baked potato. ;) You can also substitute cauliflower.

Broccoli Cheese Soup
mom
1 1/2 bunches of broccoli
1/2 cup butter or margarine
1/2 cup flour
1 tsp salt
4 cups milk
1 cup of shredded cheese (I like colby jack and cheddar) OR 4oz of processed cheese, sliced

1. Wash broccoli and cut into spears. Steam broccoli for 10 minutes or until stems are tender; set aside. 2. Melt butter in large saucepan. Add flour and salt; stir quickly until bubbly. Add milk. Stir mixture with whisk over medium heat until it thickens. Remove from heat.
3. Add cheese and stir until melted. Stir in broccoli. Season with salt and pepper. Serves 4-6

Notes
If you like small broccoli pieces, you can chop the steamed broccoli before adding it.
The soup thickens as it cools. When reheating, you can thin it out by adding a little milk.

Chunky Chicken Chili and Cornbread

I decided to start off with a good winter chili. I found this recipe a few years ago, in a Betty Crocker cook book. I really like it, because it's different than most chilis. It has hominy and cilantro. If you don't like spicy food, use diced tomatoes without green chilis. You can also use chicken breast, instead of the thighs. To go with it, I made some cornbread. I got this recipe from my friend Joan and we love it.

Chunky Chicken Chili

2 pounds boneless, skinless chicken thighs

2 cans (14 1/2 ounces each) diced tomatoes

with green chilies, undrained

1 can (15 ounces) tomato sauce

1 package (1 ¼ ounces) mild chili seasoning mix

2 cans (15 1/2 ounces each) hominy or posole, drained

Sour cream, if desired

Cilantro, if desired

1. Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.

2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Serves 8-10

Cornbread
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1 cup cornmeal
1/2 tsp salt
1 1/2 cups milk, warmed slightly

1. Mix butter, sugar, and eggs well.
2. Add remaining ingredients and mix well.
3. Bake in a 9x13 inch pan at 350 degrees for 40 minutes.