Green Chili Chicken and Lime Soup

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

(Recipe and picture from Jenny Flake at www.picky-palate.com)

*When I made this soup for our recipe night I halved the recipe because I felt like it was going to make too much. I didn't want to waste half a can of tomatoes though so I did put the whole can in and I felt like that was better. So if I made the whole recipe I might do two cans of tomatoes. Also, I didn't know what "Rotel" tomatoes were but it is an actual brand that has chopped green chilies in it. I just found it at Ralph's. I'm sure regular diced tomatoes would work but not as flavorful with the green chilies. Also, I don't like putting shredded cheese in it. I think it's better without it ... and I normally love cheese!! I just don't think this soup needs it.

Potato Corn Soup

I've never had the perfect "go to" soup recipe....until this one. My friend Krista sent it to me and I think I'm in love. I've made it three times in the past month. And since there's bacon involved, my husband loves it too. The only fat in the soup is a couple Tbls of bacon grease; but no added cream or butter. So don't feel bad indulging in this bowl. Of course it's even yummier with homemade bread.

POTATO CORN SOUP
6 slices bacon, cut into 1-inch pieces
1/3 cup flour (if soup is too runny when you're done, add more flour to a small amount of water and then add to the soup)
2 cans (14 oz each) reduced-sodium chicken broth
4 medium-sized Red potatoes (diced into small cubes)
1 package frozen corn kernels (sweet white corn is best)
1/2 tsp dried Thyme
1 cup milk
salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp (8-10 min). Using a slotted spoon, transfer to a paper towel-lined plate. You will use the left-over grease for the soup. Since fat content varies with bacon brands, you'll only need appx 2 Tbl of the grease for the soup. Additional grease beyond that can be discarded.

Add flour to the bacon grease, stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook till potato is tender, stirring regularly (about 7-8 min; potatoes taste best when slightly al dente and will continue to cook as you add the remaining ingredients). Add corn, thyme, and milk. Bring to a boil and simmer for a few minutes, stirring regularly. Remove from heat. Season with salt and pepper. Serve topped with bacon.

Black Bean and Salsa Chicken Soup

A friend forwarded me this recipe from the Crockpot Lady's blog (very fun. She tries a new crockpot recipe every day).
And yes, I'm in love with this soup: it involves corn, there's kick to it, and the sour cream/cilantro really completes it. As another friend pointed out "if a recipe calls for sour cream on top, you MUST make sure people know that....it won't taste the same without it." I couldn't
agree more.
I made a few changes to the Crockpot Lady's original recipe, only because I found it too watery. So I cut down on the salsa amount. And if you don't add cheese on top, it's a very lowfat meal. Enjoy!

BLACK BEAN and SALSA CHICKEN SOUP
--1 pound chicken (I used 6 frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--2 cups frozen corn (sweet white corn is best)
--1 1/2 cups MILD prepared salsa, from a jar (12 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream
-- juice of 1/2 a lime
--cilantro (optional)

This is made in a 4 quart Crockpot (or larger)

For DRIED BEANS follow these directions:
Starting the night before, soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. You can also quick soak the beans by pouring boiling water over them and let them sit for an hour or two.
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 7-9 hours. Yes. High. For 7-9 hours. It takes crazy long for the beans to soften, but they will.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.


For CANNED BEANS follow these directions:
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.

Soup is best when served with: Quesadillas, chips, corn bread muffins, or warm flour tortillas.

- dana