Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

1.5 lbs boneless skinless chicken breast

1/2 C chopped onion

1-2 garlic cloves, minced

3 TBSP butter

2 chicken boullion cubes dissolved in 1 C hot water ( or you can use 1 C chicken broth)

1 tsp ground cumin

2C half & half

2C (8oz) shredded monterrey jack cheese

1 can cream style corn (16 oz)

1 can chopped green chiles undrained 4 oz

1/4 tsp hot pepper sauce

1 medium tomato, chopped

Cut chicken into bite-sized pieces. Brown chicken, onion & garlic in butter until chicken is no longer pink. Add bouillon water to pan w/cumin; bring to a boil.

Reduce heat, cover and simmer for 5 min. Add half&half, cheese, corn, chilies, and hot pepper sauce. Cook & stir over low heat until the cheese is melted.

Stir in tomato. Serve immediately; garnish with cilantro or parsley if desired.

Serves 6 -8

Spicy Split Pea and Pumpkin Soup

Ingredients:
9 cups water with 3 T. chicken bullion or 9 cups chicken broth.
2 cups dried yellow split peas
1 large onion, chopped
1/2 stick Butter
1/2 tsp cayenne
2 T. Curry powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Coarse salt and fresh ground pepper to taste
1 can prepared pumpkin (could substitute fresh pumpkin but would need to cook it -maybe along with peas? - to get it tender)
1/2 cup milk or cream or half-n-half
3 T. flour

Directions
1. Bring broth, split peas, and onion to a boil in a large soup pot. Reduce heat and simmer, partially covered, for about 30 to 40 minutes. Until peas are tender.
2. Stir in butter, curry, cinnamon, ginger, salt, pepper, and pumpkin. Return to a boil and again reduce heat and simmer, partially covered. Add milk and flour to thicken. Cook for 30 mins on low until thickened. If you like a very smooth soup, you can puree the soup in the pot with a wand blender. (recommended!)

Serve with sourcream and bread. (I made bisquits and they were just right! I also think this would taste good with some cilantro or green onion garnish!)

Carrot Ginger Soup

1-2 small potatoes
1 small onion optional
1 lb carrots pealed
2 Tablespoons of Tahini (sesame paste)
Salt to taste
2 teaspoons fresh grated ginger

Peel potatoes, onion and carrots, cut into small pieces. Place in saucepan and add just enough water (or chicken broth) to barely cover veggies. Start boiling; add a little salt, the tahini, and ginger. Cook until soft.

Place ingredients in blender and blend for a while until it become creamy. Often this has to be done in small portions. If you want to add a little interest, put some more (el dente) cooked carrots into the soup after blending. Add more salt if needed. You can also increase the ginger to taste.

Creamy Corn Chowder

3-4 slices bacon chopped
1T. Butter
1 onion chopped
1 can evaporated milk or 1 cup 1/2&1/2
1 can cream of chicken soup (I've used cream of broccoli or cream of celery before)
1 can water
2 tsp chicken bullion
2 cans whole kernel corn
2 cans cream style corn
1 T. chili powder

Melt butter in 2 qt boiler. Add Bacon and cook until mostly done, add onion and cook until onion is clear. Add remaining ingredients. Bring to simmer. Blend. (I use my immersion blender so I don't have to transfer from pot) Keep warm until ready to serve. Serve with grated cheese and crumbled bacon and opt. green onions.

(to modify for Crockpot. Use the microwave to cook the bacon (2 mins for 4 slices) then chop with kitchen shears. Saute onion in butter on stove or in a bowl in the microwave again. Add along with remaining ingredients to Crockpot. Blend with immersion blender. Heat on low all day or on high from noon until dinnertime)

Johanna's Taco Soup

Brown 1lb ground beef with 1 med onion chopped and salt. Drain fat.
Add one can each:
Black Beans (drained)
Kidney Beans (drained)
Ranch Style Beans (drained)
Whole Kernel Corn
Diced Tomatoes
add 3 cans of water.
1 Pkg Taco Seasoning Mix
1 Pkg Hidden Valley Ranch Seasoning
Heat until bubbling then serve. Or you can just let it sit in the crockpot on warm until time to eat!

Goes great with cheese and sour cream and corn chips or corn bread.
EASY to double, triple, etc!
(BTW I often used dried beans. This is more economical just requires some thinking ahead!)

Curried Pumpkin Soup

3 Tlbs. Butter

1 Cup finely chopped onion
1 clove Garlic finely chopped
1 tsp. curry powder (OR MORE!)
1/2 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 Cups water
3 chicken bullion cubes
1 Cup Half-n-half
1 can pumpkin

garnish with sour cream and chopped chives

1. Cook onion and garilc in butter 3-5 mins. Stir in seasonings and cook 1 min. more
2. Add water and bullion-bring to boil reduce heat to low and cook, stirring occasionally for 15-20 mins.
3. Stir in pumpkin and half-n-half - heat for 5minutes or until heated through
4. Blend with immersion blender or in batches in blender until creamy.

Serves 6.

Chicken Salsa Chili

Shannon claims I say that every recipe is easy. This one truely is, it's mostly opening cans and pouring it all in.

6 boneless, skinless chicken breasts
1 cup course chopped onion
2 fresh garlic cloves, minced
2 Tablespoons olive oil
2 cans Mexican tomatoes (Rotel brand)
1 can garbanzo beans (chick peas), drained
1 can light red kidney beans, drained
½ cup picante sauce (I used medium. You can use whatever you like.)
1 tsp cumin (I use more like a Tablespoon)
1 tsp chili powder
½ tsp salt
Optional: one jalapeno pepper.

In a large fry pan or directly in soup pot, over medium heat warm oil.
Add chicken, onion, and garlic.
Sautee 5-7 minutes or until chicken is no longer pink.
Add remaining ingredients and simmer 20 minutes.
Serve over steamed rice.

Garnish with: grated cheese, sour cream, chopped onions, avocado, chips and/or cilantro.

I modified from Café Latte.