• 1 onion chopped
  • 1 rib celery
  • 1 carrot, peeled and diced
  • 1 sweet potato, peeled and cubed
  • 1 white potato, peeled and cubed
  • 2 tablespoons olive oil
  • 1 quart stock (chicken or vegetable)
  • 1 can recipe ready tomatoes
  • 1 can chili beans
  • ½ jar Trader Joe's mild salsa
  • 2-3 chicken breast filets, skinned and diced
  • 1 cup frozen corn kernels


Saute celery, carrots, and onions in olive oil until tender but not browned. Add potatoes and saute for another four or five minutes. Add stock, bring to a boil, then lower heat and simmer for about 40 minutes until all the vegetables are soft. Add the salsa. Using a wand mixer, puree the soup. Add the canned tomatoes, beans, corn and chicken and simmer gently until the chicken is cooked. (You could make this soup without the chicken and it would still be quite tasty.)


Patsy Steimer


6 servings