We tried a new recipe this weekend that turned out great! I couldn't get over how EASY it was. We all three liked it, which was also a big plus! It was originally a crock pot recipe, but since we were home, I went ahead and just made it on the stove top. :-)
Southwestern Chicken Chowder
15 oz can Veg All, drained
2 cups cooked cubed chicken
1 medium red pepper, chopped
1 1/2 cups whole milk (I used 2%)
1 can cream of chicken soup
1 cup thick and chunky salsa
1 Tbs fresh lime juice
1 can mild chili beans
1 Tbs chopped fresh cilantro (I used cilantro paste)
Combine all ingredients except cilantro in a 2 - 3 quart crock pot. Cook on low for 1 - 2 hours or until heated through. Add cilantro and serve.
I just warmed it and let it simmer on the stove for a while since we were home. Then I fixed a big cast iron skillet of fresh corn bread to go with the soup. Last week I cooked, deboned, and diced a whole chicken, so I had frozen cooked chicken on hand to use... this means it took very little time and effort to make dinner and it was a very filling meal! If I cook this again, I will either use spicy/hot chili beans or spicy/hot salsa to add a little kick - it was VERY mild - but that was perfect since Lily was eating it too! I also had to add salt and pepper to taste. I certainly recommend giving this reciep a try!
Now... for the week's menu plan...
Tailgate Food (at my husbands request... it is Monday Night Football night after all!) I am making a
healthy yummy meal of pigs in blankets, cheese sticks, and potato skins! lol
leftover soup from Sunday
Chicken Fried Steak, mashed pototoes, and green beans
Lefotver Chicken Casserole (I'll be out of town)
Popcorn Shrimp and tater tots (I'll be out of town)
I think Chris and Lily are eating at Chris' parents house (I'll be out of town)
More on the "I'll be out of town" notes later... you might be able to figure it out if you know me well. :-) I will also be blogging later this week about our fun weekend in Chattanooga!! :-)