I'll admit, soup on rainy days always hits the spot (even in the summer) for me. Plus fall is just around the corner! I found this recipe HERE....they have lots of yummy recipes!
3c. 2 % milk (I used 1/2skim and 1/2 heavy cream because that's what I had)
1 (8.5 oz) box Jiffy corn muffin mix
2 TBSP butter
1 onion, chopped fine
3 cloves minced garlic
1/2 tsp ground cumin (i added a little more)
1/2 tsp dried oregano ( i added a little more)
1 c. shredded Monterey Jack cheese
3 c. frozen corn
1/2 c. chopped fresh parsley (or 2 TBSP dry)
2 qt. chicken broth
2 small chicken breasts cut into 1/2 inch cubes (i think i used 3)
2 large sweet potatoes, peel and cut into 1/2 inch pieces
salt and pepper to taste
DIRECTIONS:
Mix milk and muffin mix in bowl till well combined, meanwhile beat butter in large pot over MED heat till foaming, then add onion and cook until softened (~8min).
Stir in garlic, cumin, oregano, and cook till fragrant (~1min).
Add broth, chicken (raw), and sweet potatoes. Simmer till chicken is cooked and sw.potatoes are tender (~8min).
Stir in milk/muffin mixture and simmer till soup thickens (might take up to 10 min or happen quickly.
Add cheese and corn and cook till cheese melts (~2min)
Stir in parsley and season with S&P
**This recipe made a ton, so I ended up freezing 2-3 quart size bags for later. It tasted good after thawing too....the sweet potatoes were a bit softer though the 2nd time around.**
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