Hello friends!! Well the weather outside is frightful and I'm obviously in the mood to sing. Ha Ha!! Nothing warms the soul like a nice hearty bowl of soup, unless it's oh...lets say "Schampbells" (I was warned recently that my bashing of name brands may get me in some trouble. So....Crunchy Crack o Fake Butter, ever so sorry.)
Tonight's recipe is the beginning of what I believe will be many, many more soup creations.
White Chicken Chili
I made this today for my co-workers and it went over well. My boss even came back from running errands with Tupperware looking for weekend leftovers. I'm not tooting my own horn here, I'm just telling you this EASY recipe is seriously delish!! This chili can be made in a crock pot or in a soup pot on the stove top.
1 package boneless skinless chicken breast
**OR**
1 bag frozen boneless skinless chicken breast
*(I use the frozen kind, no need to thaw, you can keep them on hand always and you don't have to plan ahead)
Season with your favorite taco seasoning, my favorite is a product by Mrs Dash- Southwest Chipotle. It's not too spicy but is full of flavor and has a hint of lime.
Roast chicken at 350 for 30 minutes, it's okay at this point if the chicken is still a little pink in the middle it will finish cooking in the crock pot or on the stove top.
Allow chicken to cool slightly. Cut into bite size cubes add to crock pot or soup pot.
Add...
1 26 oz can or box of chicken broth
2 28 oz. cans of Northern White Beans
3 small cans of Green Chiles (these are very mild and are the main flavor of this soup)
1 16 oz. bag Frozen Corn
1 16 oz. tub Sour Cream
2 Tb. Ground Cumin
1/2 tsp. Cayenne Pepper (or more depending on how spicy you like it)
Allow soup to cook on high in crock pot or med power on stove top for at least 3 hours. This will allow any uncooked chicken to finish up and let all the flavors of the chili to get acquainted.
Serve with sour cream, shredded cheddar or pepper jack cheese, hot sauce, and salsa. Add what you like, you can allow your friends and family to spice it up or mellow it out depending on their tastes.
Next!!!
Yes, believe it or not this was not the only delish soup I had today. After a invite from my girl Emily to come over for a glass of wine I discovered she was mid-soup!! A soup I have never had or even heard of. This was delish beyond delish!! I even had a second bowl risking the wrath of Mr Dan!! LOL, seriously good stuff!
Cauliflower Cheese Soup
Yeah, yeah I don't want to hear any "I don't like cauliflower!!" "Oh my family will never eat that, it's a vegetable!!" This recipe comes from the woman who has to cook for the pickiest eaters I may have ever encountered. (Sorry Nikki and Dan, love ya)and it's a family favorite!! So try it!!
4-6 Green Onions-chopped
1 Tb. Olive Oil
1 26 oz. can or box of chicken broth (set aside 1 cup)
1 head Cauliflower (or Miss Em was smart and bought the pre-cut bags they sell in your produce section. 2 bags = 1 head Cauliflower)
1/4 C Flour
2 bars of Pepperjack Cheese-shredded (side note if you find this cheese pre-shredded save yourself lots of time and tell me where you found it!!)
1/4 Cup Roasted Red Peppers- chopped ( put more in if your a pepper fan!!)
Dash of hot sauce (my fav is Cholula!!)
Salt and Pepper to taste
Saute green onion in oil for about 3 minutes. Add chicken broth minus the 1 Cup you set aside, bring to a boil. Add cauliflower and cook for 6-8 minutes until tender. In separate bowl whisk together flour and 1 Cup reserved broth. Add to pot and cook for 2-3 minutes until it thickens. Remove from heat and add cheese, stir until smooth. Add hot sauce, roasted red peppers, and salt and pepper to taste.
Now I really enjoyed the cauliflower chunky in the soup, I'm sure if you wanted to be a sneaky Pete you could cook it longer and puree' it. Thanks Em for the dinner and for sharing your recipe with my readers. I forgot to take a pic sorry, was way too busy chowing down, but it was pretty and most importantly yummy!!
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