HAM AND POTATO SOUP PIONEER WOMAN RECIPES

Steps:

• Preheat the oven to 375ºF. Lightly coat a 9-inch pie dish with cooking spray.Bring a large pot of water to a boil over high heat. Add the broccoli florets and cook until just tender, about 1 minute. Drain into a colander and rinse with cold water.In a large bowl, whisk together the egg, egg whites and water. Add the cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.Pour the egg mixture into the prepared pie dish. Sprinkle the broccoli and ham throughout the egg mixture, then top with the feta cheese.Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

Steps:

• Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.