This was a recipe that I took to the Chili cook off at my church. It didn't win but I had people ask for it so I know it was a hit just the same. This is my easy version. I revived my Crock pot for this one and I've been using since. Don't know why I every stopped.
1/4 cup of Buffalo wing sauce
2 large boneless breast
1/2 tsp. dried Cilantro
1 can of whole kernel corn, drained
1/2 tsp. garlic powder
1 can white navy beans
diced onion
1 can fire roasted tomatoes
2 cups chicken broth
1/2 tsp. celery salt
1 envelope of ranch dressing mix
1/4 tsp. salt
8 oz. cream cheese.
Spray your crock pot with Pam for easy clean up. Lay 2 large boneless breast in the bottom. Can put them in frozen. Add all other ingredients except for the cream cheese. At this point you can stir it slightly just to mix the seasonings in. Lay the 8 oz bar of cream cheese on top and put the top on.
When the breast are cook, which should be in about 3-4 hours depending on whether you used frozen ones are not, remove them just long enough to dice or shred the chicken. Return the chicken to the crock pot and stir in the cream cheese. You could eat it now but I let it cook just a little longer to let the cream cheese mix into the soup well. May 30 more minutes. It's suggested you serve with blue cheese crumbles but I'm not a big fan of blue cheese so I skipped this part.
FYI...You can adjust the heat by the kind of wing sauce you use. I actually don't like a lot of heat so I used Franks and added another 4th of a cup once it was done and I tasted it. I like the taste just not the heat. This worked for me.
Sunday, November 29, 2015
Wednesday, January 7, 2015
Chicken Tortilla Soup
Found this recipe and it sounded good. Set out to make it as easy as possible
1 lb chicken (about 2 good size breast)
2 cans of whole kernel corn
2 cans of Rotel Tomatoes
Onion diced
32 oz. Carton of chicken broth
1 teaspoon of the diced up garlic in a jar
1/4 teaspoon chili powder
1 1/2 teaspoon salt
1 teaspoon black pepper
Monterey Jack cheese and tortilla chips
Pour the broth into large pan. Can also be done in a crock pot. I cut the breast in half horizontally so they would could quicker.
Lay then in the broth and cook slowly until they are done. Remove and let cool. Meanwhile
add every thing else except the cheese and chips. When the chicken is cool enough to handle,
tear into bite size pieces and return to soup. Cook on low 20-30 minutes. Top with Monterey
Jack cheese and serve with tortilla chips.
FYI You can control the "heat" (spicyness) by the kind of Rotel you buy.
Also, adjust the "soupiness" by adding less broth, if you like.
If you like cilantro is a nice addition to this soup.
After you've ladled the soup into your bowl you can add a squeeze of fresh lime, chopped up fresh avacado instead of or in addition to the monterey jack cheese.
1 lb chicken (about 2 good size breast)
2 cans of whole kernel corn
2 cans of Rotel Tomatoes
Onion diced
32 oz. Carton of chicken broth
1 teaspoon of the diced up garlic in a jar
1/4 teaspoon chili powder
1 1/2 teaspoon salt
1 teaspoon black pepper
Monterey Jack cheese and tortilla chips
Pour the broth into large pan. Can also be done in a crock pot. I cut the breast in half horizontally so they would could quicker.
Lay then in the broth and cook slowly until they are done. Remove and let cool. Meanwhile
add every thing else except the cheese and chips. When the chicken is cool enough to handle,
tear into bite size pieces and return to soup. Cook on low 20-30 minutes. Top with Monterey
Jack cheese and serve with tortilla chips.
FYI You can control the "heat" (spicyness) by the kind of Rotel you buy.
Also, adjust the "soupiness" by adding less broth, if you like.
If you like cilantro is a nice addition to this soup.
After you've ladled the soup into your bowl you can add a squeeze of fresh lime, chopped up fresh avacado instead of or in addition to the monterey jack cheese.
Friday, January 2, 2015
Butter Bean Soup
Looking at the left over ham on Christmas day, I remembered a soup my mother use to make and I set out to recreate it. It turned out just as I remembered.
I took the left over ham and diced up all the remaining ham. When there was nothing left but the bone, I submerged the bone in water and simmered to create a broth. I set the broth aside. Meanwhile I melted about 1/4 stick of butter and added a diced onion. I then added the diced ham and sautéed until the onion was done. I then added back the broth and a small bag of dried large white limas. I cooked slowly until the butter beans were done. As they cooked when I felt I needed more liquid I just added chicken broth. Salt and pepper to taste and a pan of hot corn bread and dinner was ready.
I took the left over ham and diced up all the remaining ham. When there was nothing left but the bone, I submerged the bone in water and simmered to create a broth. I set the broth aside. Meanwhile I melted about 1/4 stick of butter and added a diced onion. I then added the diced ham and sautéed until the onion was done. I then added back the broth and a small bag of dried large white limas. I cooked slowly until the butter beans were done. As they cooked when I felt I needed more liquid I just added chicken broth. Salt and pepper to taste and a pan of hot corn bread and dinner was ready.
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