I had all these grand intentions about the creative cooking I was going to be doing this new year, but life seems to have gotten the better of me and I am lucky to be throwing together a semi decent dinner at all most nights, yet alone typing it up into a blogpost! Finally I decided that the creativity may have to wait for a new day and I may as well post a few new recipes I discovered this fall, but hadn't gotten around to blogging about yet. I've made this soup several times now--for my family and for a church function--and it's already quite well-loved by family and friends. It's creamy and full of great Mexican flavor and perfect for a cold winter's night. We serve it up in our homemade breadbowls to make it extra special! Enjoy!
Recipe adapted from 71 Toes.
Posted by Lara
Makes 4-5 servings.
The ingredients:
1 onion, chopped
2 cloves garlic, crushed
1 Tbs. olive oil
1 can (16-oz.) chicken broth
1 pkg. (8-oz.) cream cheese, softened
1-1/2 lbs. chicken, cooked and shredded (I threw a few frozen breasts into the crockpot for a few hours)
1-1/2 tsp. chili powder
1/2 tsp. cumin
1 cup chunky salsa
1 can (16-oz.) whole kernel corn, drained
1 can (16-oz) black beans, drained
1/2 cup cream (or milk)
1/2 bunch cilantro, chopped
1 avocado, peeled and chopped
Directions: Sauté onion and garlic in 1 tablespoon olive oil until softened.
Add broth, cream cheese, chicken, chili powder, cumin, salsa, corn, beans and cream and bring it all to a boil.
Simmer for 10-15 minutes. Add the cilantro and chopped avocado and simmer for an additional 2 minutes.
Serve piping hot in a bread bowl. Makes 4-5 servings.
Enjoy!
Recipe adapted from 71 Toes.
Click here for printable recipe.
Posted by Lara
Makes 4-5 servings.
The ingredients:
1 onion, chopped
2 cloves garlic, crushed
1 Tbs. olive oil
1 can (16-oz.) chicken broth
1 pkg. (8-oz.) cream cheese, softened
1-1/2 lbs. chicken, cooked and shredded (I threw a few frozen breasts into the crockpot for a few hours)
1-1/2 tsp. chili powder
1/2 tsp. cumin
1 cup chunky salsa
1 can (16-oz.) whole kernel corn, drained
1 can (16-oz) black beans, drained
1/2 cup cream (or milk)
1/2 bunch cilantro, chopped
1 avocado, peeled and chopped
Directions: Sauté onion and garlic in 1 tablespoon olive oil until softened.
Add broth, cream cheese, chicken, chili powder, cumin, salsa, corn, beans and cream and bring it all to a boil.
Simmer for 10-15 minutes. Add the cilantro and chopped avocado and simmer for an additional 2 minutes.
Serve piping hot in a bread bowl. Makes 4-5 servings.
Enjoy!
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