White Chicken Chili Sunday, Jan 9 2011 

Soup , , cgsims 5:01 pm

I came across this receipe a little over a year ago as well. It was a post on a blog called Cooking With Christen. She’s from LA too and raved about it, so I figured it was worth a shot. I had never made a white chili before and honestly I hate sour cream, so I was skeptical. It was, however, as good as she said it would be and then some. So without further ado:

White Chicken Chili

Ingredients

2 chicken breasts, cut into small pieces
1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 4-oz can green chilis
2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 tsp salt
1 tsp ground oregano
1 tsp ground cumin
1/2 tsp white pepper
1/4 tsp cayenne pepper
Tony Chachere’s
garlic powder
onion powder
crushed red pepper
1 (8 oz) container sour cream
1/2 cup heavy whipping cream
shredded cheese for garnish

Method:

In a deep nonstick pot, heat the olive oil over medium heat. Add the diced chicken breasts and season with Tony Chachere’s, garlic powder, onion powder, a little crushed red pepper (or any seasonings you prefer). Cook till no longer pink inside and turning golden on the outside.  Shred the chicken.  Add the onion and garlic and cook until translucent. Add the chilis, beans and broth, stir well. Add the seasonings, reduce to a simmer and cook, uncovered for 30 minutes. Stir in the sour cream and the  heavy cream and bring back to a nice heat.  Taste and adjust seasonings to your liking.  Serve garnished with cheese.

Source of recipe and photo: http://cookingwithchristen.wordpress.com/2009/11/10/white-chicken-chili/

I know bloggers hate others using their photos, but my camera is still lost and I’m citing it, so no haters please and thank you!

 

Hamburger Soup Sunday, Jan 9 2011 

Ground Beef Dishes and Soup and Vegetables , , , cgsims 4:38 pm

This is a recipe we concocted, which is very similar to the soup my grandmother used to make.  It’s a versatile recipe, allowing you to use what you have on hand.  The flavors meld and the soup gets better after a few days, so you get to enjoy yummy leftovers.  We eat this with saltines crunched up in it, just like the good ole days!

Ingredients
1 lb ground turkey or beef
1/2 bag seasoning blend (chopped onions/bell pepper)
2 bags frozen soup veggies or three large cans of veg all
1 64 oz spicy V8
1 small can tomato paste
1 can beef broth or a beef bouillon cube dissolved in 2 cups water
worcestershire sauce
Louisiana Hot Sauce
Brown Sugar
Tony Chachere’s
1 bay leaf
black pepper
crushed red pepper

Directions
Season your ground meat worcestershire sauce, a light sprinkling of Tony’s and any other seasonings you would like.  Add in chopped onion and bell pepper, while you brown your meat over medium heat.

In a large stockpot, pour in the V8, tomato paste and beef broth.  Add the bay leaf, two pinches of brown sugar (to reduce acidity), a couple of dashes of LA hot sauce, a couple dashes worcestershire sauce, a couple shakes black pepper,a little crushed red pepper, a couple shakes oregano, a couple shakes basil, and any other seasoning you like.  Stir well and add veggies and drained meat.  Heat to a boil, then reduce heat and let simmer 30 to 45 minutes. 

Taste the soup and add more seasonings to your liking.  Enjoy!

 

Mexican Chicken Chowder Sunday, Jan 9 2011 

Mexican and Soup , , , , , , , , cgsims 4:19 pm

We have been using this recipe for about a year now and it never fails us. It is a creamy, spicy chowder that everyone loves! It’s quite hearty too with potatoes, chicken and corn. You can also add some carrots to the mix. It also reheats well. Hope you’re family enjoys this chowder during this cold, wet season!

Ingredients
2 large boneless, skinless chicken breasts
1/2 cup chopped onion (red or yellow)
1 clove garlic minced (we use 2)
3 tablespoons butter
3 1/2 cups water
1-2 tsp ground cumin
1 cup heavy cream
1 cup half & half
2 cups shredded mexican blend cheese
1 4 ounce can diced green chiles, drained
2 cans cream style corn
1 dash hot pepper sauce (more or less, depending on your liking)
Poultry Seasoning
1 chicken bouillon cube
2 – 3 potatoes cubed (optional)
salt
pepper

Directions
Put 1 1/2 cups water in skillet along with 3 tablespoons butter. Put the chicken breasts, onion, and garlic in the pan, then season heavily with poultry seasoning (I used Montreal Seasoning). Cover and cook through on medium heat. Remove from heat when done, reserve liquid, and shred the chicken.

Transfer the reserved liquid to your stock pot. Add two cups of water, one chicken bouillon cube and potatoes. Bring to a boil and cook until the potatoes are tender. If you want to add carrots, add them at the same time as the potatoes.

Add the shredded chicken, creamed corn, chiles, cumin, and hot sauce. Salt and pepper to your liking. (We like to add a little crushed red pepper.) Once everything is heated through, stir in the cream, half & half, and cheese.

Adapted From: http://allrecipes.com/Recipe/Mexican-Chicken-Corn-Chowder/Detail.aspx

Notes: You can really dress this up any way you like by adding the carrots, potatoes, chopped tomatoes, and even cilantro.

My camera has disappeared so the photo below is from allrecipes.com. 

 

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