It seems like all I blog about lately is food. But that's okay. It's something that everyone can relate to right? Everyone eats!
Why do men hate soup so much? I think soup is delicious...although, I am a creamy soup kinda girl, not the brothy kind (unless it's Ramen. I LOVE Ramen). Whenever I make soup, Jordan always complains that it is just a side dish and that it isn't filling. Typically, if I am not full off of what I am eating, I JUST EAT MORE OF IT. So I still really don't get it. I rarely make soup and I figure that I make what Jordan wants about 99% of the time. So you know what? I will make my soup and he will eat it and like it (which he usually does anyway).
I was browsing some blogs and was in the mood for a nice Southwesterny soup. I am not a huge chili/taco soup fan, so when I came across this soup, I was sold. This is from my sister Natalie's cooking journal (as she puts it). She will probably be mortified that I am posting it since her cooking has improved far beyond this... but mine hasn't, so it works for me.
I highly suggest this soup. It was really easy, and I had most of the stuff on hand. As I mentioned, I made a few changes, so here is the recipe with those changes:
1 chicken breast
2 c. salsa verde/green salsa--I used medium and it was SPICY (the kind that makes your nose run). If you can't handle the heat, go with a mild salsa
1 4 oz. can fire roasted chili
5 c. chicken broth
1 can cream of chicken soup
1 c. milk
1/4 whipping cream
2 c. frozen corn
1 can black beans
1 avocado, diced
sour cream
grated cheese
Preheat oven to 350 degrees. Place chicken breast in a baking dish, cover with a splash of olive oil and season with a little salt and pepper. Roast chicken for about 30 minutes or until cooked through.
In the meantime, combine salsa verde, chilis, chicken broth, corn, black beans and cream of chicken soup in a large stockpot. Bring to a soft boil (maybe not a boil... just heated through and beginning to bubble a little bit--I just let it heat up while I was waiting for the chicken to roast). Once chicken is roasted, dice up and add to the soup mixture. Add cream and milk (only if you want it to be more creamy). Serve hot with diced avocado, sour cream and your choice of cheese. I also served this with some roasted chips and cheese (aka, chips and cheese that I put under the broiler).
This made a LOT of soup. It was enough for us to have two full dinners. I also ate it for lunch for like three days. But it was very yummy as leftovers. In fact, Jordan liked it more a few days later... "Hey, this soup is actually pretty good". I'm still not sure if he realized that it was just leftovers.
As you may have noticed, I am growing up. I think it might be time to put one of these in my collection. I don't really know what kind I want yet, but just something simple that I can use for some simple crafts--somewhere hopefully below like $90. This specific model sells for $89 at Walmart.










