Mexican Chicken Corn Chowder

This is SO DE-Lish! No I didn't copy and paste that from the previous posts. ;P  It's creamy, yet light at the same time. It is a wonderful balance of Mexican flavors! Everyone I have made this for loves it and my kids do too! It is really easy, especially if you want to throw store bought rotisserie chicken in there- comes together in a snap! Win win win! It also freezes well. Win. ;)

3/4 lbs.  Boneless Skinless Chicken Breasts

!/2 C Chopped Onion

1-2 Garlic Cloves (or how ever many float your boat!)

3 Tbl. Butter

2 cubes Chicken Bouillon (I use the paste or use broth in place of water)

1-3 cups hot water. (please make sure to match the amount of bouillon with the amount of water)

1/2-1 tsp. Ground Cumin

2 C Half and Half

2 C (8 oz) Shredded Pepper Jack Cheese 

16 oz Creamed Corn

1 can Chopped Green Chilis, drained

1/4-1 tsp Tabasco Sauce (or your favorite hot sauce)

1 Medium Tomato, diced

Fresh Cilantro (puke!!!) or Parsley (optional for garnish and flavor)

Cut Chicken into small, bitesized pieces. In dutch oven (pot) brown chicken, onion, and garlic in hot butter until chicken is no longer pink. Dissolve bouillon in hot water and add to pan along with cumin. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 5 min. Add half and half, cheese, corn, chilis, and tabasco. Cook and stir until cheese melts. Stir in tomato. Garnish as desired. I also like to add some frozen corn in there. 1-2 cups. Also delicious with tortilla chips, avocado, etc. Let your imagination run free!

Coconut Lime Chicken Soup

 I haven't been cooking much lately because I haven't felt well for MONTHS (but that's a whole story in and of itself.)! And I feel horrible! I'm usually really good at making dinner, and even have a few freezer meals for back up the nights that I don't want to cook; however, lately it's been nuthin!  

I was trying to think of what to make for dinner tonight--I DO NOT feel like cooking ANYTHING! So I thought, soup! Soup wouldn't be so bad to make, and I would have the children help me. I went to my handy Pinterest Soup board and started searching for something that looked good and easy, and this one caught my eye. Sounds good, looks easy, alright!  I got the stuff I needed and headed home. Gathered my small army and assigned them each their tasks (a real life saver!). We got it done in under 20 minutes. As we sat down to eat, I took a bite and OH MY GIDDY OUT!!! The flavor was creamy and delicious and the aftertaste was that of rich happiness lingering on my tongue! It is SO good, that it made it onto my blog TONIGHT! Need something to show off at a soup potluck? I highly recommend it! Mmmwaa!

Copied straight from this site- http://www.favfamilyrecipes.com/coconut-lime-chicken-soup.html

Ingredients

• 3 Tbsp butter
• 1 carrot, shredded
• thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 ounce can unsweetened coconut milk
• 1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded
• 1 cup previously cooked long grain rice
• the juice of 1 lime
• 1 Tbsp. soy sauce
• extra cilantro for garnish (optional)
• lime wedges (optional)
Thai Seasoning:
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• 1/4 tsp. salt

Instructions

• Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
• In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
• Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
• If desired, serve topped with extra cilantro and lime wedges.

Southwest Chicken Soup

I am so excited to have this recipe!! They serve it at the cafeteria in the Temple here, and I want to get it every time! It's sooo good!! So tonight I asked if they would give out the recipe AND THEY DID!!! YAY!!! It is a recipe for a very LARGE portion, say like a cafeteria... ;) But it freezes well. Here it is!!

8 Cups Chicken, in bite size pieces (I'm sure you can get away with 8, I think it needs more! I would do at least 10 if not 12)

1 whole head of Celery, chopped (even the leaves at the end :)

1 Onion, chopped

5 cups Water (will just cover ingredients)

Cook in 3 gallon Crockpot until chicken is just done. Try not to overcook. Drain and reserve liquid.

Add:

#10 can of tomato sauce, black beans(rinsed & drained), and diced/chopped tomatoes

6 cups Frozen Corn

7 cups Chicken Broth or Strained, reserved Broth.

In Separate bowl combine:

2 cups Brown Sugar

1/3 cup dried Onion

5 Tbls. Taco Seasoning

3Tbls. Dried Basil

2 Tbls. Dried Parsley

1&1/2 Tbls. Oregano

1&1/2 Tbls. Cumin

1 Tbls. Chicken boullion/base

2 tsp.Dried Garlic granules

1 tsp. Season Salt

1 tsp. Black Pepper

Add dry ingredients all at once and stir. Simmer, not boil, until corn and chicken are hot. This keeps very well in a crockpot, reheated or frozen! Excellent served with corn chips, corn bread, or crackers.