Southwestern Chicken Soup

Here is a new fav of mine. I made this for Calvin's Blessing. I took a risk because i had never made it before and I had no idea what to expect BUT. . . it was a HIT meaning super delicious and I got lots of people asking for the recipe so i thought I'd share with you! I found two recipes that looked good and used a combination of both and added a few of my own ingredients. Enjoy.


Southwestern Chicken Soup
1 Chicken breast, chopped into bite-size pieces
1 small onion, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1 T cumin
6 cups fat-free, less-sodium chicken broth
1/4 cup uncooked brown rice ( i added closer to ¾ c. can add more)
1/2 cup coarsely chopped fresh cilantro (an estimation may add more or less)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 chopped seeded tomato
2 avocados, chopped
1 tablespoon fresh lime juice $
6 lime wedges
1 14-oz can pinto or black beans, drained and rinsed (I like more beans in my soups so I used both)

I did not use these ingredients but you may add or replace
1 jalapeno pepper, seeded and chopped
4 c fresh spinach (can add more or less)
1 can (16 ounce) Great northern beans
1 14-oz can tomatoes (instead of fresh)
               
Directions
Makes 8 hearty cup-size servings
In a large soup pot set over medium-high flame, chicken broth, garlic, onion, and rice. Cook until soft and starting to get some color. Bring to boil. Add cumin and beans. Reduce heat, simmer 15 minutes. Stir in chicken cilantro, green peppers, pepper, and salt. Simmer for 5 minutes. Remove from heat and add lime juice, tomatoes  and avocados stirring well. Serve with lime wedges.

May place cooked rice in bottom of each bowl instead of putting in the soup uncooked.   May add more  avocado and cilantro on top.

Raspberry Scones: Food Storage

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So I didn't take a picture but I did want to give you an idea what they look like. Just think biscuits with raspberries. Made these tasty treats for FHE last night. Topped it with the left over cream rather than a glaze. My oh my my heart did a little dance... so did my stomach. The recipe I tried was from Shelf Reliance. It is a food storage recipe. It calls for apples but I wanted to try the freeze-dried raspberries I had just gotten. 

• 1 c thrive 6 grain pancake mix
• 1 T thrive brown sugar
• 1⁄4 t cinnamon
• 8 T heavy whipping cream
• 1⁄2 c thrive apple chips or slices

Instructions

Rehydrate Apple Chips or slices. Mix all ingredients together. Add just enough cream to make a moist biscuit dough. Scoop dough onto greased baking sheet. Bake at 350 degrees for 10-15 min depending on size of scone. Drizzle with glaze and serve.
Makes approx. 15 small scones or 8 larger scones
Opt: In place of apples and cinnamon use reconstituted Thrive blueberries, peaches, strawberries, apricots, or mangoes

Black bean salad

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Been trying out some new recipes as of late. Made this from here and used it as a topping on a spinach salad. Hmmm.... delish. So go here, print it and make this bad boy. You won't be sorry!