Yields: 6-8 servings.
2 cups cooked chicken, shredded
1 can white shoe-peg corn
2 cans great northern beans
1 can chicken broth
1 small can chopped green chilies
2 cloves garlic, minced
1½ cups water
1 teaspoon cumin
2 chicken bouillon cubes
Flour tortillas
Combine all ingredients in large pot. Simmer on low, 30 to 45 minutes. To serve: Line bowl with flour tortilla, and add soup. If desired, top with grated cheese, salsa, and sour cream.
Note: The Recipe and Remembrances cookbook is no longer in print.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
