This probably isn't a healthy soup but my excuse is that it will help us with some additional padding in the cold winter season. I even lowered the excessive amount of butter from the original recipe (you're welcome)!
1-2 chicken breasts, cubed and cooked with a dash of chili powder (either microwave or cook in a separate pan)
1 Onion
1 green pepper (optional)
1 pint Half & Half (I hope to experiment with milk someday, I'll let you know how that turns out)
1 c. flour
1/2 c. butter
4 c. chicken broth (bullion granules + water work fine)
1 c. cheese (plus some for garnish)
1 (10 oz.) can diced tomatoes (with or w/out chilis)
1 can corn, drained (or use frozen)
1-2 cans beans of your choice, drained and rinsed (we like black beans and kidney beans)
Taco Seasonings (packet or homemade - chili powder, cumin, paprika, mustard, Mrs. Dash)
Sriracha chili paste (optional, but Thayne loves to add it)
Saute onion and green pepper in butter. Add Half & Half. Slowly add in and WHISK flour. Add chicken broth, cheese, cooked chicken, tomatoes, and seasonings. Rinse beans in a collander and add. Add drained corn. Season with taco seasonings and Sriracha (optional) to make it as hot as you dare.
Serve with tortilla chips, a little more cheese, and a small dollop of sour cream to cool it down.
Showing posts with label chicken broth. Show all posts
Showing posts with label chicken broth. Show all posts
Wednesday, November 16, 2011
Tuesday, November 15, 2011
Thai Peanut Noodles
These noodles are quick and easy to throw together in a pinch and a BIG hit in our house! The recipe comes from the Our Best Bites blog (two awesome Mormon chicks).
Boil 12 oz package linguine noodles. Meanwhile, prepare and whisk sauce ingredients in a small saucepan over medium heat.
Sauce:
1 c. chicken broth (1 tsp. chicken bullion granules + 1 c. water = broth)
6 TBSP creamy peanut butter
1-4 tsp. Sriracha chili paste (a worthy staple in our fridge; WARNING: the more you use, the hotter it gets)
3 TBSP honey
6 TBSP soy sauce
3 TBSP fresh ginger (adjust amount if powdered)
4-6 cloves garlic (use a garlic press or squish and mince with knife)
Drain aldente noodles and add sauce. Mix in some steamed vegetables (we prefer the frozen California medley - broccoli, carrots, and cauliflower). Serve in bowls as there is plenty of sauce. Slurp it up!
Completely optional garnishes include freshly chopped green onions, cilantro, and peanuts with a squeeze of lime.
Boil 12 oz package linguine noodles. Meanwhile, prepare and whisk sauce ingredients in a small saucepan over medium heat.
Sauce:
1 c. chicken broth (1 tsp. chicken bullion granules + 1 c. water = broth)
6 TBSP creamy peanut butter
1-4 tsp. Sriracha chili paste (a worthy staple in our fridge; WARNING: the more you use, the hotter it gets)
3 TBSP honey
6 TBSP soy sauce
3 TBSP fresh ginger (adjust amount if powdered)
4-6 cloves garlic (use a garlic press or squish and mince with knife)
Drain aldente noodles and add sauce. Mix in some steamed vegetables (we prefer the frozen California medley - broccoli, carrots, and cauliflower). Serve in bowls as there is plenty of sauce. Slurp it up!
Completely optional garnishes include freshly chopped green onions, cilantro, and peanuts with a squeeze of lime.
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