RECIPE: Black Bean and Salsa Chicken Soup (Crockpot recipe)

It's odd that I've posted so many recipes about SOUP since I don't consider myself a real soup person; it must be the time of the year. A friend forwarded me this recipe from the Crockpot Lady's blog (very fun. She tries a new crockpot recipe every day).
And yes, I'm in love with this soup: it involves corn, there's kick to it, and the sour cream/cilantro really completes it. As another friend pointed out "if a recipe calls for sour cream on top, you MUST make sure people know that....it won't taste the same without it." I couldn't
agree more.
I made a few changes to the Crockpot Lady's original recipe, only because I found it too watery. So I cut down on the salsa amount. And if you don't add cheese on top, it's a very lowfat meal. Enjoy!

BLACK BEAN and SALSA CHICKEN SOUP
--1 pound chicken (I used 6 frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--2 cups frozen corn (sweet white corn is best)
--1 1/2 cups MILD prepared salsa, from a jar (12 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream
-- juice of 1/2 a lime
--cilantro (optional)

This is made in a 4 quart Crockpot (or larger)

For DRIED BEANS follow these directions:
Starting the night before, soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. You can also quick soak the beans by pouring boiling water over them and let them sit for an hour or two.
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 7-9 hours. Yes. High. For 7-9 hours. It takes crazy long for the beans to soften, but they will.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.


For CANNED BEANS follow these directions:
Drain and rinse beans and pour in the crockpot. Put in the chicken, broth, salsa, corn and cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

Spoon out the chicken pieces and shred with two forks in a separate bowl.
Ladle out half of the soup mixture (minus the chicken you just took out) and carefully puree it in a traditional blender. Pour the puree back in the pot, add the shredded chicken, squeeze in the juice of one small lime, and stir. Ladle into bowls and serve with a large spoonful of light sour cream and cilantro.

Soup is best when served with: Quesadillas, chips, corn bread muffins, or warm flour tortillas.

RECIPE: Potato Corn Soup (lower fat)

I've never had the perfect "go to" soup recipe....until this one. My friend Krista sent it to me and I think I'm in love. I've made it three times in the past month. And since there's bacon involved, my husband loves it too. The only fat in the soup is a couple Tbls of bacon grease; but no added cream or butter. So don't feel bad indulging in this bowl. Of course it's even yummier with homemade bread.

POTATO CORN SOUP
6 slices bacon, cut into 1-inch pieces
1/3 cup flour (if soup is too runny when you're done, add more flour to a small amount of water and then add to the soup)
2 cans (14 oz each) reduced-sodium chicken broth
4 medium-sized Red potatoes (diced into small cubes)
1 package frozen corn kernels (sweet white corn is best)
1/2 tsp dried Thyme
1 cup milk
salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp (8-10 min). Using a slotted spoon, transfer to a paper towel-lined plate. You will use the left-over grease for the soup. Since fat content varies with bacon brands, you'll only need appx 2 Tbl of the grease for the soup. Additional grease beyond that can be discarded.

Add flour to the bacon grease, stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook till potato is tender, stirring regularly (about 7-8 min; potatoes taste best when slightly al dente and will continue to cook as you add the remaining ingredients). Add corn, thyme, and milk. Bring to a boil and simmer for a few minutes, stirring regularly. Remove from heat. Season with salt and pepper. Serve topped with bacon.

RECIPE: Pumpkin Chili and Sweet Corn Bread

A while back I had intentions of starting a recipe blog. But then I concluded:
- I'd rather blog about sewing (so I did).
- Would anyone really reference the recipes on a separate blog?
- Do I need this many blogs?
(can I stop using that word?)

Instead, I think I'll post recipes from time to time here (since I've already taken many pictures to go along). All recipes can be referenced in my side bar to the right.
Here we go....

I found this recipe for Pumpkin Chili on my friend Jodie's recipe blog. The title "pumpkin chili" is a little deceiving because the name sounds SO endearing to those who love pumpkin (me). But you really can't taste the pumpkin all that much. It does, however give it a smooth, creamy texture. * If making this again, I would add chunks of Butternut Squash to give it that harvest feel. Since I was short on ingredients (and I don't like onions and garlic), I made a few changes to the recipe and here's what I came up with:
PUMPKIN CHILI:
1/2 pound low fat-content ground beef (or ground turkey)
2 small zucchini, diced
2 small yellow squash, diced
1 16oz can kidney beans, undrained
1 cup Pumpkin Puree (canned or homemade, I used canned)
1 14oz can Crushed Tomatoes
1 14oz can Tomato Sauce
1 package Chili Seasoning (or you can use Chili powder and other seasons to your liking)
Water
* If making this again, I would also add chunks of Butternut Squash to give it that harvest feel.

Brown the beef in a large pot, with salt/pepper/onion flakes to season. Drain any excess fat. Add the rest of the ingredients and bring to a boil. If the chili is too thick, add a little water. Turn to low and simmer for 3o minutes, stirring periodically. Top with a spoonful of low-fat sour cream and a square of Sweet Corn Bread (recipe below).
_____________________________________________

This corn bread is the best I've ever had. I can't claim credit for it because it's my mother's recipe. But I'll share the yummy goodness. The secret? SUGAR. Top it with a little butter and honey and you'll really be happy.
SWEET CORN BREAD
1/2 C cornmeal
1 1/2 C Flour
1/2 C Sugar (I use 1/4 C sugar, 1/4 C Splenda)
1 Tbl Baking Powder
1 tsp Salt

1/4 C oil
1 egg
1 C milk

Mix all the dry ingredients in one bowl. Mix all the wet ingredients in a separate bowl.
Pour wet ingredients into the dry ingredients and stir just until mixture is combined (you don't want to over-stir).

Pour into a greased 8x8 square pan and bake at 350 for 22-25 min.