Posted by Andie on January 20, 2012
image via healthy living for you
As a kid, one of the first things I'd yell while hurrying through the front door after a long day at school was, "What's for dinner, Mom?" It didn't even matter that we weren't going to be eating for another four hours or so. About 95% of the time, I was happy with her reply; there was only one response that I really dreaded hearing. "Soup".
Soup is the one dish that I consistently wrinkled my nose at growing up. I'm not sure when or how it happened, but now that I'm an adult, I find myself craving soup all the time. Especially during the cold winter months.
Did you know that it's "National Soup Month"? At least the horrible month of January has something going for it. So today, I'm going to share with you one of my favorite soup recipes that my mom found off a website years ago..... (Sorry for the lack of a photo- you'll just have to trust me on this one.)
Green Chile Chicken Stew
8 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
4 skinless chicken breast (cut into bite size pieces)
2 Bay leaves
Combine above ingredients in pan. Bring to a boil, cook for 10 minutes. Discard Bay leaves.
6 cups cubed red potatoes
1 1/2 cups chopped onions
1 cup thinly sliced carrots
2 teaspoon minced fresh cilantro
1/4 teaspoon Cumin
1/2 teaspoon garlic salt
2 teaspoons Paprika
3 cans (4.5 oz.) chopped green chilies (I add only 2 but can add
the other can if you like it hotter)
1 (10 oz.) can diced tomatoes and green chilies (such as Ro-Tel)
1 can (14.5 oz) diced tomatoes
Add to the chicken broth mixture and bring to a boil. Reduce heat and simmer 30 minutes until potatoes and carrots are done.
1 large can evaporated milk
2 Tablespoons cornstarch
1 lb. Velveeta cheese (cubed)
Mix cornstarch with canned milk and stir into soup mixture. Cook until almost boiling. Add Velveeta cheese and stir until melted (but don't boil). Remove from heat and Sprinkle with shredded sharp cheese for garnish.
What kind of soups have you been making this winter?