Here’s a great recipe to turn to when you’ve got to pull dinner together in under half an hour. The soup itself takes only about 15 minutes, but it would be good served with a simple tossed salad and some storebought cornbread (heat it up in the oven).
2 cups chicken broth
1/2 cup water
1 can (15 1/2 ounces) kidney beans, rinsed and drained
1 can (14 1/2 ounces) no-salt-added stewed tomatoes
1 can (4 ounces) chopped mild green chilies
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 pound skinless, boneless chicken breast, cut for stir-fry
1/4 cup shredded Monterey jack cheese
1. In a large saucepan, stir together the broth, water, kidney beans, tomatoes, chilies, chili powder, and garlic. Cover and bring to a boil over high heat.
2. Add the chicken, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 5 minutes. Serve the soup topped with the cheese. Makes 4 servings
Spicy Pork & Pinto Soup Use pinto beans instead of kidney beans, and 1 can (14 1/2 ounces) of diced tomatoes with jalapeño instead of the stewed tomatoes. Substitute pork loin cut for stir-fry for the chicken, and pepper jack instead of regular jack cheese.
Good source of: fiber, niacin, vitamin B6
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.