Sunday, July 26, 2015

Salsa Chicken Soup

*Originally posted 11/4/14*
Well, it's night 4 without James and am I ever lonely. I miss my man! But I don't miss the tornado of a mess he causes in the house. But I miss our chats and our cuddles...

Okay, enough of that - you get the point.

So to comfort myself, I was thinking a good, warm soup would do me justice.

My goal was to eat healthier while James was away. It's easier to do that because I can choose what I make, without having to guess what he's in the mood for.

As I've said before, I am a lover-of-chicken. It's my F-A-V-E, fave!

So I had 2 things down:
1. I wanted soup.
2. I wanted chicken in that soup.
3. I missed James.

Okay, there was 3, but the 3rd has nothing to do with dinner.

Now, for a looksie into my cupboards... 

Beans... 

What kind of beans do I have too many cans of? Black beans! Perfect!

1. Soup 2. Chicken Soup 3. Black Beans in that Chicken Soup

After scanning some recipes on Pinterest, I found one I could work off of. (Thanks, Gimme Some Oven!)

That recipe called for masa flour and enchilada sauce... 2 things I did not have. And I am trying to use up what I do have, so no runs to the store for this little soup-maker.

So here's what I did:

Salsa Chicken Soup
You'll need:
  • 2 cups shredded chicken
  • 1.25 cups salsa
  • 1  15oz can Black Beans
  • 1 small white onion, diced
  • 2 cloves garlic, chopped
  • 2 tbls olive oil
  • 3 cups chicken stock
  • 1/2 cup flour (corn or white)
  • 1 10oz can diced tomatoes and green chilies
  • 1 tsp ground cumin
  • 1.5 - 2 cups shredded cheese (I used mozzarella, or you could use cheddar, pepperjack...)
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Prepare chicken if you haven't already  (boil chicken breasts in water until internal temp of 170*, then shred with 2 forks).

Heat olive oil in a deep skillet. Add the diced white onion and cook for about 5 minutes. Add the chopped garlic cloves, and cook another minute. Stir in the flour for 1 minute.

Add 1.5 cups chicken stock to the flour mix and stir in well. Then add the rest of the chicken stock along with the chicken, salsa, black beans, cumin, and the can of tomatoes and chilies. Mix it all together well.

Simmer for about 5 minutes, but keep stirring so it won't burn. Stir in your shredded cheese choice until melted into the mix.

Scoop yourself up a bowl. I ate mine with a side of salsa and chips, and I added a few chunks of block colby jack cheese to the top.

This is one of my top favorite recipes. I love love love the taste & all the veggies!
 
I curled up on the couch with my bowl and enjoyed some episodes of "New Girl." This is a very comforting soup! And I have plenty of leftovers for me, myself, and I.

(340 calories per bowl, about 1.5-2 cups)
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James is doing his first check in at home tomorrow! I get to see him and hold him and kiss him for a few hours, then he leaves again. Alas...

AND... guess what I did today?

I voted! It's important to get out there and vote. This country needs good, quality, Christian leaders, and it's up to us to vote them in! Make sure to vote when you are given the chance!

Over & out...
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