Chicken Soup Recipe Contest Winner

Steps:

• Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

Steps:

• Put chicken broth in pot; bring to boil.
• Add chicken. Return to boil; lower heat.
• Gently simmer uncovered for 1 hour.
• Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
• Skim fat from top.
• Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
• Broth:.
• Combine all ingredients with 10 cups of water. Bring to boil.
• Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.