Mexican Chowder

Easter was absolutely BEAUTIFUL here. The sun was shining and the wind was not blowing. Wahoo! But....BUT....Today was not so great. Cold and rainy and windy. So, soup it was. At this rate, it feels like soup season will NEVER end. Good thing I like soup.If you have crummy weather this week too, give this chowder a try. It is really delicious and even my pickiest eater ate it. VICTORY! One of my girlfriends just created this on a whim one night. Very impressive!

Mexican Chicken Chowder

Feeding the Frugal Family

Tristan Chabot

1 onion chopped 

1-2 green pepper chopped 

6 cloves of garlic pressed
1 stick of butter
2 tblsp olive oil (divided)
1/4 cup flour
2 cups milk
1 can cream of chicken soup
32 oz chicken broth
2 cans green chillies
1 can diced tomatoes with green chillies
3/4 bag of frozen corn (or a can drained)
salt
pepper
1 tsp chili powder
1 tsp cumin
2 limes juiced
2 tblsp chipolte adobo sauce
2 large chicken breasts
sour cream garnish
Mexican blend cheese garnish
tortilla strips garnish
cilantro leaves garnish

Season (with salt pepper and 1 tblsp olive oil) and cook chicken breasts in crock pot on low for about 6 hours(You can cook the chicken any way you want really. Or even get a rotisserie chicken from the store.) When chicken is done, pull them out of crock pot and place on a plate to cool. In a very large pan melt butter and 1 tblsp olive oil add onion, press garlic and green pepper and cook until tender. Stir in flour until all veggies are coated. Then stir in milk. Pour in chicken broth and stir together to combine. Add cream of chicken and stir that to combine. Add green chillies, tomatoes, and corn. Then add chipolte sauce, chili powder, cumin, salt and pepper to taste. Juice 2 limes and stire all together. Bring to a slow boil and then turn burner down. After chicken has cooled, chop/shred the chicken and add to the chowder. Stir to combine. Simmer on low for 15 min. to one hour or whenever you are ready to eat :)
Serve in bowls with cheese, sour cream, chips and fresh cilantro leave for garnish.

Vegetable Beef and Barley Soup

Tuesday the sun was shining and my kiddos and I went for a long, much needed, and loved walk. I was just sure spring was coming.  Today, the wind is blowing and it's drizzly and freezing cold. So, I guess it's still soup season. Sigh.


This recipe is so so very easy and really yummy. It uses carrots, celery, and bell peppers; all of which have been in our baskets this week or last. If you still have some of the red potatoes from last week throw those in as well.


ENJOY! 

Vegetable Beef and Barley Soup

1 1/2 lb. hamburger
28 oz. can diced tomatoes
6 cups water
1/4 cup ketchup
8 oz. can tomato sauce
2 cups carrots chopped
1 1/2 cups celery chopped
1 cup pearl of barley
3 beef bouillon cubes
onion chopped top taste
bell pepper chopped to taste
2 bay leaves
1/2 tsp. salt
1/4 tsp. salt

Brown hamburger. Season to your liking.  Combine balance of ingredients. Simmer until veggies are crisp tender.

See? Could those directions be any simpler? 

This and That- Wendy's CHILI

I LOVE Wendy's Restaurant Chili. Served over a baked potato with their Caesar Salad on the side is my favorite faux-made meal! So, one day I tried to recreate their chili and here is what I came up with.

Wendy’s Chili Recipe

2 lbs. fresh ground beef
1 qt. V8
2 (15oz.) can SW Mexican Tomatoes (chopped or blended)
2 (15 oz.) can red chili beans

2 (15 oz.) cans white beans
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced (This is a good starting point, but I've since decided to use WAY more. As much as I have!)
1/4 C. bell pepper, diced (Way more here, too!)
1/4 C. chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Brown your hamburger along with the chopped onion.  Add and saute the celery and bell pepper. Transfer to a large soup pot. Add the V8 juice, all your canned beans (undrained), tomatoes, and seasonings. Simmer. And serve.

This recipe freezes amazingly well. I make this recipe ONE time at the beginning of winter. I at least triple the batch and freeze it in freezer bags and use it all winter. I always clean my house on Mondays and so this is typically my Monday go-to meal. I hate to mess up my kitchen after cleaning all day, so I thaw a bag of this chili, throw it in the crock pot and smell it's delicious aroma all day while I clean!