Pam Ingram
This recipe earned its name because it has everything in it but the kitchen sink. It’s my husband Neil’s recipe from back in his Dawg days when the fellas wore ties to watch Herschel Walker run for touchdown after touchdown. After the games, Neil and all the residents of Henrietta Apartments, would throw down and make soup and chili for their friends and the Little Five Points neighbors. This was always a favorite.
Ingredients:
2 cans (10 oz.) Rotel tomatoes & chilis (one mild, one original)
2 cans (10.50 oz.) Campbell’s Minestrone Soup
1 can (15.25 oz.) whole kernel corn
1 can (14.5 oz.) green beans
1 can (15.25 oz.) black beans
1 large onion, diced small
2 tsp. garlic
1 lb. ground chicken
Extra virgin olive oil
Shredded cheese
Preparation:
Put all canned ingredients including liquid into a large pot and put on stove to simmer. Sauté garlic in just enough olive oil to coat pan. Add ground chicken and onion, and brown thoroughly. Stir meat, onions and garlic into the mixture in the pot and cook on low heat for 2 hours. Serve with shredded cheese and/or chips.
TIDBIT
Red and Black and White
While here in Georgia, we root for the Red and Black, the iconic label for Campbell’s flagship soup line was inspired by similar uniform colors of another football team. According to company lore, the label’s original orange and blue color scheme was changed in 1898 to today’s red and white based on the suggestion of company treasurer and general manager Herberton L. Williams, after he was impressed by Cornell’s red and white uniforms while attending a football game they played against University of Pennsylvania. It was clearly a win for Team Campbell!
