The Battle of The Broccoli Bowls

Here is my recipe for broccoli in soup form. It started off as a competition between two different broccoli based Campbell's® soups with a common set of extra ingredients. Enjoy!

Common Extra Ingredients:
Jalapeno Pepper - Fresh
Rice - Minute Rice®
Chicken - Deli Slice of Boar's Head® brand BBQ Basted Chicken - Thick Cut - Tenth of a pound of chicken per can of soup
Milk for Soups

Battling Broccoli Soups:

Campbell's® Broccoli Cheese
Campbell's® Cream of Broccoli


Instructions:

Chop up a single jalapeno pepper. Sautee jalapeno pepper in a little olive oil. Set aside.

Cook each broccoli soup in a separate pan to determine which final soup is your favorite. Use 3/4 of a can of milk instead of the suggested full can.

Chicken - dice up, add a tenth of a pound to each soup.

Once soup is mixed and warm, add a tablespoon of Minute Rice. Allow rice to cook at least 10 minutes.

Add the desired amount of sauteed jalapeno pepper to each soup. My preference was a half pepper per pan of soup. My first try of a whole pepper per pan of soup seemed to be a bit too much.

Add salt to taste - I didn't use any.

My favorite? Its a truce: At the end of the heated battle, I preferred a mixture of both broccoli soups. You can probably guess whats new thats going to be on my table for Thanksgiving this year ....

Nov 18th 2007 New Option:

Omit the chicken and rice; use leftover chicken enchiladas smashed up into small pieces. My favorite: "Stouffer's® Chicken Enchiladas with Cheese Sauce & Rice" available in the frozen food section.