RSS Feed

Category Archives: Soups and Stews

Mexican-Inspired Chicken Chili (crock pot)

Good afternoon friends!

Happy New year! I hope everyone is staying warm on this frigid winter day. My kids feel as if  they’ve hit the jackpot with winter break being extended by 2 days due to extreme cold! I’ve been making soup non-stop lately and one of my favorites is this mexican chili that I’ve more or less made up by experimentation. I slow cook it all day in the crock pot, super simple and delicious! It’s rather healthy too.  I will add some pictures once I get my new Mac up and running!

Mexican-Inspired Chicken Chili

Ingredients

3 boneless, skinless breasts

1 can great northern or cannellini beans

1 can of white corn or white hominy

6 cups of chicken broth

1 can, the larger one, of chopped green chilies

1 jar of tomatillo salsa (green) or red salsa

Chopped poblano peppers, if available ( I use them if I’ve frozen them from my summer veggie share)

1 cup chopped onions

1-2 heaping tablespoons of fajita seasoning (I use “Family Style Fajita Seasoning” from my new favorite, local spice shop in Libertyville, IL-www.savoryspiceshop.com , but any will do)

Toppings

sour cream or Greek yogurt

tortilla chips

shredded cheese

cilantro

Directions

Add chicken to crock pot, even frozen is perfectly fine! Add all remaining ingredients and cook on low for 6-8 hours. At the end, I remove the chicken breasts and shred with a fork and return to the pot. Stir and serve with fresh cilantro, sour cream or fat-free Greek yogurt is a great alternative, and tortilla chips. I often crumble a few Crunchmaster White Cheddar Crackers on mine as another healthy alternative.

I love soup all winter long and I hope you enjoy this recipe!

Keep warm :)

 

 

Quick and Easy Asparagus Soup

Quick and Easy Asparagus Soup

080

Happy Memorial Day weekend my friends!

A “Quick and Easy Asparagus Soup” recipe to use up the abundance of asparagus from my CSA this week. This recipe is pretty basic, but could be jazzed up with sautéed mushrooms, bits of ham or bacon or some Parmesan crisps.

Ingredients

2 pounds of asparagus, chopped into bite-size pieces

1 TBL light canola oil spread

1 sweet yellow onion, diced

3 cloves of fresh garlic, minced

1/2 cup of dry white wine

3 cups of fat-free chicken broth

1/2 tsp salt

1 tsp Better Than Bouillon chicken base (a great product for jazzing up soup recipes)

1/4 cup low-fat cream cheese

Instructions

1. In a medium-sized soup pot, melt the canola spread and add the onion and garlic. Saute until onion is tender about 5 minutes. Stirring occasionally.

2. Add white wine and cook until mostly evaporated.

3. Add chopped asparagus and the chicken broth. Season with salt (and pepper if you’re a fan) and bring to a simmer. Reduce heat and cook for about 20 minutes or until asparagus is tender.

4. Add cream cheese.

5. Using an immersion blender, puree until desired thickness. I tend to like mine not completely liquefied. You can also wait until the soup is cooled a bit and process in your regular blender.

6. Enjoy! A generous 1 cup serving is 4 WW PointsPlus

Happy Spring cooking :)

* Recipe adapted from http://www.skinnychef.com

%d bloggers like this: