As I mentioned in the last post, we've been enjoying some great new recipes that I've gotten from other people's blogs. This particular recipe is from my friend Julie.
Besides the taste of this soup which is fabulous, I also love how extraordinarily easy it is to make. I mean, you just gotta love a recipe that doesn't even make you drain the corn and beans!!!
When I made this two days ago, Jeff was the most complimentary of this soup, probably because it's a bit spicy which suits his taste buds perfectly...although, really, a lot spicy would suit him even better! Following the recipe exactly made the soup a little too spicy for our boys, and almost too spicy for my mother (although I think she overcame her burning tongue to eat it anyway because, after all, you must eat everything on your plate, no matter what!). I don't mean to misrepresent the burning effect of the soup...really, it's not that spicy at all...we just happen to have some very mild tongues around here! :) The next time I make it, I might omit the diced tomatoes & green chilies and simply add more plain diced tomatoes; then we could each add as much "heat" as we want to the soup.
Here are the ingredients...
4 chicken breasts, cooked and shredded
1 onion, diced
15 ¼ oz. can whole-kernel corn, undrained
24 oz. can pinto beans, undrained
10 oz. can diced tomatoes & green chilies, undrained
14 ½ oz. can diced tomatoes, undrained
1 lb. Velveeta cheese
¼ c. milk
The prep is simple...
Put everything in the crockpot. Cover. Turn on. :) Cook on low 3-4 hours, or until cheese is melted. Try not to let soup boil.
Super easy, super yummy!
Besides the taste of this soup which is fabulous, I also love how extraordinarily easy it is to make. I mean, you just gotta love a recipe that doesn't even make you drain the corn and beans!!!
When I made this two days ago, Jeff was the most complimentary of this soup, probably because it's a bit spicy which suits his taste buds perfectly...although, really, a lot spicy would suit him even better! Following the recipe exactly made the soup a little too spicy for our boys, and almost too spicy for my mother (although I think she overcame her burning tongue to eat it anyway because, after all, you must eat everything on your plate, no matter what!). I don't mean to misrepresent the burning effect of the soup...really, it's not that spicy at all...we just happen to have some very mild tongues around here! :) The next time I make it, I might omit the diced tomatoes & green chilies and simply add more plain diced tomatoes; then we could each add as much "heat" as we want to the soup.
Here are the ingredients...
4 chicken breasts, cooked and shredded
1 onion, diced
15 ¼ oz. can whole-kernel corn, undrained
24 oz. can pinto beans, undrained
10 oz. can diced tomatoes & green chilies, undrained
14 ½ oz. can diced tomatoes, undrained
1 lb. Velveeta cheese
¼ c. milk
The prep is simple...
Put everything in the crockpot. Cover. Turn on. :) Cook on low 3-4 hours, or until cheese is melted. Try not to let soup boil.
Super easy, super yummy!
A note about my family cookbook: Julie made a comment on the last post about how I'm making this cookbook. For me, it's very simple. I have a 3-ring binder that I'm using to collect the recipes. When I find a new favorite or as I go back and cook old favorites, I try to remember to take a picture of the food so I can include that on my page--it's just more fun to see a picture of the food, I think--although I readily admit I'm not a fancy food stylist or food photographer unfortunately. Then I type out the recipe in a Word document, include the picture, print it out on paper that already has the 3 holes punched in it, and stick it in the notebook...couldn't be easier! But it's not as if I've done a bunch of recipes already; I actually only have 5 in my notebook! It's definitely a little-by-little, step-by-step project for me...and I feel fine with that. Eventually, I want to sort through my loose-leaf recipes which are now in basically 4 collection places, and decide which to keep and then make a page for each recipe to put in this notebook. But no pressure--no stress--it will get done by and by! :)
3 comments:
Oooh, I wanna be in your cookbook. I'm gonna type out that recipe for green chili rice tonight!
My mil made a recipe binder for me also and I love it. I just glue recipes to cute scrapbook paper or type out my recipe on pretty paper. Then I put the paper in a plastic sleeve made for scrapbooking. (You can get em pretty cheap at Hobby Lobby). You might wanna try the plastic sleeves. It's nice because it prevents the pages from getting food smudges on them :o)
New Mom, you ARE in my cookbook! Your recipe for chocolate-covered strawberries was actually the very first one I put in! So you're famous...at least, in our household. :) But I'm looking forward to the rice recipe anyway!
I thought about the plastic sleeves and the food smudges. I just may get around to that one of these days because I think it's a really good idea. Of course, maybe the food smudges actually give CHARACTER to the pages! :)
Ok...I can't stop commenting today...so, I was feeling really discouraged in certain areas this afternoon and was going to post about them, but I wanted to enjoy Debbie's birthday post for a little longer before sinking into the "poor me's". I thought I'd peek at your blog again, and you had posted all of these new posts. And this one was an enouragement to me due to it's nature of food and the fact that it contained one of my recipes. So I can quit believing the LIE that I am a failure in this department (of which I may post the other lies at a later date). I could write a book, but I'll just say thanks for being like iron in my life! Hugs!
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