MY CHICKEN CHILI RECIPE:
The funny thing is this is Grant's favorite recipe. His mom used to make this for him. I, for the longest time didn't make it because I don't like white bean stuff. And I am selfish...so poor grant didn't get white bean chicken chili for awhile. But now it is one of our staples. I doctor his mom's recipe a bit. She is real particular on ACTUALLY following a recipe. I like to wing it, which can be very entertaining when we are both in the kitchen together.
INGREDIENTS:
- 2 cans of Navy or Canneloni beans
- 3 chicken breasts
- 1 can of diced chilis
- 2-3 minced garlic cloves
- 1/2 med size white onion diced
- 1/2 jalepeno diced
- 2-4 cups chicken broth. I fill pot with all the fixins and make it as soupy as I want it.
- And here's the part I just play with...(there's great freedom in just throwing as much spice as you want in the pot) but if you want to get technical:
- 1 tsp oregano
- 1 tsp cumin
- 1/2tsp cayenne pepper
- dash of salt and pepper
Throw it all in a crockpot for 6-8 hours on low....DONE!
TOPPINGS:
- Chopped cilantro (major important)
- sour cream if you can do dairy
- pepperjack cheese the spicy kind
INGREDIENTS:
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe.html?oc=linkback
I feel like a real CHEF when I make this soup. The first time I made it, it was a disaster. I swear I have arthritis now after trying to cut the raw squash for an hour. The key is to roast that squash first to save your sanity and wrists.
INGREDIENTS:
- 1 butternut squash
- 4-5 granny smith apples (peel and cut into 1 inch cubes)
- 1 onion ( I omit this as Grant is mildly allergic)
- 1 cup of milk of your choice. I love coconut for creaminess
- 1-2 TBS of cinnamon
- 1/2 tsp cumin
- 2 garlic cloves mashed
- 2 tsp oil (olive, we use sunflower)
- season with salt and pepper
- You can honestly add any spice you want.
- A couple to play with is: curry, cayenne, tumeric, all-spice, smoked paprika, cinnamon.
- I add 1/2 tsp of cayenne or lets be real I just sprinkle and taste and sprinkle and taste
- I also added a bit of nutmeg, cinnamon, cumin
THE KEY: Toss apples, garlic, onion, and spices in oil and then lay on baking pan with foil. Cut butternut squash in half and scoop out seeds. Roast everything for 40 minutes at 400. Allow to cool for 20 minutes. Then take off peel of squash. It is so much easier this WAY! Otherwise I am sweating trying to peel the raw butternut squash. NOBODY GOT TIME FOR THAT!
Add everything in blender, add up to 1 1/4 water slowly, I use half chicken stock in place of water. Mix soup until desired consitency, then put into pot and stir in the milk. Adjust seasoning and WALAH!