Well, I don't know who Pam Bland is, but Bless Her! This is a wonderful chili-family soup. It has a base of chicken broth, refried and chili beans, chicken, and cheese.
This recipe calls for 2 (12 oz) cans of white chicken meat, but I still have a handful of smoked turkey in the freezer, so I used 8 oz of that. Also, it calls to thicken the soup with 1-2 Tbsp of cornmeal. I did that the first time I made this soup, but didn't the second time.....it was thick enough for our tastes.
Eat it as is, or top with with shredded cheddar cheese, salsa, crushed tortilla chips, and/or cilantro. This is a meal in itself, or serve it with a small quesadilla or green salad.
PAM BLAND'S CHICKEN FRIJOLE SOUP (makes about 9 cups)
2 cups chicken stock/broth
1 Tbsp cumin
1 Tbsp chili powder
2 tsp minced garlic
1 cup frozen corn
16 oz can fat-free refried pinto beans
1 can chili beans, undrained
2 (12 oz) cans white meat chicken with broth, or 8 oz cooked, cubed turkey or chicken
14 oz can fire-roasted tomatoes
8 oz light Velveeta
1-2 Tbsp cornmeal, optional
cilantro to taste, optional, to add to soup and/or as a garnish
shredded cheddar cheese, optional as a garnish
salsa, optional, as a garnish
crushed tortilla chips, optional, as a garnish
Bring chicken stock/broth to a boil. Add garlic, spices, corn, and refried beans. Stir until smooth.
Add chili beans, tomatoes, and chicken. Lower heat, add corn meal, if using, until it starts to thicken.
Add cheese (and cilantro, if cooking with the soup), remove from heat. Cover. Stand 10 minutes. Serve with optional garnishes.
Recipe Source: Chattanooga Times Free Press, 12-3-08, p. E6