This recipe seems like a lot of ingredients but it’s a one-bowl-wonder! Don’t clean the grill pan until you are done with the whole menu.
The corn in this soup makes it creamy and more full flavored. Feel free to add beans and fresh lime to this soup to make it a real Mexican chicken soup! The longer you cook this soup, the more flavor it will have.
This is my version of pasta and meatballs. It has so much flavor and is more fun than what people are used to. Use a fattier minced meat so that your meatballs are not dry. If you want to save time, don’t make meatballs! Make this pasta and meat sauce. To do so, just skip the step of forming the meatballs. Add the olive oil to the pan, sear the ground meat, add the rest of the ingredients and follow the rest of the directions from when you would have added the meatballs back into the pot. And done!
This recipe is so fun because it is SO fast! If it is not tomato season where you are, please don’t use fresh tomatoes, use canned, otherwise this dish won’t have any flavor.
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.