I came up with this recipe when I was at the grocery store... and it comes together just as quickly
you will need:
2 cans navy or northern beans, drained
1 can black beans, drained
1 can kidney beans, drained
2 cans corn,drained
2 cans of rotel diced tomatoes lime and cilantro flavor, undrained
1 envelope of chilli mix (I use hot and it's surprisingly not that hot)
1-4 green onions chopped
2 tubes of ground turkey (taco flavor) (this can be found in the turkey section at walmart)
1 container of sour cream
1 package of shreaded cheese (I use cheddar)
1. brown the meat.
2. open all the cans drain the beans and corn add to the chilli pot. add tomatoes undrained.
3. add chilli envelope and stir to mix
4 add onions and stir
5. drain the meat and
Tuesday, December 28, 2010
Chicken pot pie soup
This time of year I'm always making something hot and something that can warm us up because it gets so very cold out side and are winters can be harsh.
Makes 8 cups serves 6
active 15 total 48 min
1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces
Recipe Preparation
1. Heat oven to 400ºF.
2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.
5. Bake 12 minutes or until puffed and golden brown. Let cool.
6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.
Makes 8 cups serves 6
active 15 total 48 min
1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces
Recipe Preparation
1. Heat oven to 400ºF.
2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.
5. Bake 12 minutes or until puffed and golden brown. Let cool.
6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.
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