CHICKEN, SALSA AND BLACK BEAN SOUP
No need for pre-frying meat or onions, or anything for this great soup.
Serve with corn bread or taco chips and enjoy.
1. This recipe makes about 1.5 quarts of soup, but you can easily double or triple.
2.Canned chicken broth tends to be just shy of 15 ounces, I,e., shy of 2 cups worth. Just use 1 can of it and add a few ounces of water to get the right amount of liquid for this recipe.
3. I used Aldi's house brand of mild corn and black bean salsa. The result was nicely warm but not “hot” tasting. Suit yourself!
½ lb skinless (bone-in or out) chicken thighs or breasts. (About 2 large thighs).
1 can drained black beans
2 cups low sodium chicken broth
½ cup sliced mushrooms or black olives (optional)
½ to 1 cup of frozen or canned (drained) corn
8 ounces mild or medium salsa
¾ teaspoon cumin
Before serving: remove chop and return chicken to pot.
When serving, add a squirt of lime juice to the soup and top each bowl with shredded cheddar or a dollop of sour cream.
Slow Cooker or Stove Top
Place all ingredients except cheese and lime into pot and stir.
low for 6-8 hours
High for 4-5 hours
Simmer for at least 2 hours or until chicken interior temp is at least 165 F.
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Edited 1 time(s). Last edit at 11/05/2021 06:56PM by walesmaven.
1 pint cherry tomatoes
4 oz whole feta cheese
Cubed rotisserie chicken
Preheat the oven to 400 degrees
In an 8x8 baking dish, assemble tomatoes and chicken around the cheese and douse with oil
Place in oven until tomatoes burst
Heat water on stovetop and cook pasta according to directions
When everything is cooked, assemble and eat
"There's so much trouble in this world; surrounded by miracles" - Citizen Cope
I have a spinach recipe, too. I blanch spinach and puree it. Then, I blanch an onion, tomatoes (2), and puree that too.
Heat oil/butter in a pan. Add minced garlic, ginger and turmeric. I add the onion tomato puree and let it cook until the raw odor is gone. I add the spinach puree, salt, pepper and top with butter. I usually add cubes of homemade cottage cheese. Perfect with naan or rice.
Optional: I add whatever greens are left with spinach like kale, beet leaves.
Edited 1 time(s). Last edit at 11/09/2021 01:12AM by Mum.
(I made these for a pot luck over the weekend and everyone loved them)
12 small red potatoes (1 1/2 to 1 3/4 inches in diameter)
1/2 t salt
1 hard-cooked egg, finely chopped
1/4 cup chopped celery
2 medium green onions, finely chopped
3 tablespoons dill pickle relish
2 T mayonnaise or salad dressing
1 t yellow mustard
1/4 t pepper
Bake potatoes at 400°F 30-40 minutes or until tender. Cool until they can be handled.
Cut potatoes in half. Use a small melon baller to scoop out insides, leaving 1/4-inch lining of potato flesh around edges of shells. Add remaining ingredients to potato flesh; mix well, breaking up potatoes.
Cut a very thin slice off bottom of each shell so potatoes will stand upright. Fill each shell with filling mixture. Cover; refrigerate about 1 hour or until chilled.
Happiness is not a goal; it is a by-product. Eleanor Roosevelt
A cup of powdered oats, pinch of baking powder, pinch of cinnamon.
Beat together an egg, a tbsp of maple syrup, one ripe banana, and a splash of almond milk/regular milk.
Add it to oats. Fold in blueberries.
Brush oil or butter on waffle maker. Add batter and make waffles. Serve with maple syrup or honey or just with slices of bananas.
PS I never had a waffle maker until I got one practically free on Black Friday. This was my first creation today and I was pleasantly surprised that they were delicious. Highly recommend with your morning coffee or tea. Super healthy.
Edited 2 time(s). Last edit at 11/30/2021 09:09PM by Mum.