We’re back in the we heart this test kitchen and today we’re sharing a Chili Chicken and Veggie Soup snagged from Rachel Ray. We are also happy to introduce our readers, to our latest contributor (and wht member) Susan. You may already be familiar with her from her comments on our blog and forums; if not, pop into her profile and say hello on her wire. Now, here’s Susan to talk chili:
I’m obsessed with cooking. I love reading about and trying out all sorts of new recipes. Currently, I’m on a mission for new cookware that won’t break the bank. I’m seeking a step up from the T-Fal set my mom got me about 12 years ago but can’t justify the $600 set that gives you three pots and three lids. If you have any ideas or a brand you love, hop over to the forums and let me know.
Being a working gal with a love of cooking is a tough hobby. I’m up at 4:00 am every morning so I can be at the office by 6:00 am. Did I mention I have a 50-mile drive each way? So by the time I get back home at 4:00 pm (if there’s no traffic problems), it’s hard to muster up the energy to put anything on the table but Hamburger Helper.
I’ve learned to make my time in the kitchen really count by making some small changes. I use spare time to prep ahead. I substitute frozen vegetables instead of fresh and I have become one with Birdseye Steam Fresh veggies. I always clean up as I go, so it’s not such a daunting task at the end, especially with a full tummy. Many of these things I’ve learned from Rachel Ray.
It’s true; I heart Everyday with Rachel Ray magazine. I was suckered into buying it from some door-to-door sales kid trying to earn money for a trip. Now it’s one of only two magazines I still have sent to my house. (I reduced my subscriptions to help my go green in 09 cause.) I’ve been pulling recipes from Everyday and trying them here and there and I must say, I’ve never been disappointed.
Here is a great recipe for you carnivores, which puts dinner on the table in roughly 30 minutes. We are all so busy these days and to have a nice hardy meal in about a half hour, needing only one pot for is almost as good as having a personal chef. Well, close enough. This recipe that has become a bi-weekly occurrence in our house during the long, cold winter.
1/2 Rotisserie Chicken Shredded (the kind that is already cooked that you can get at the store)
2 tbsp butter
2 tbsp Chili Powder – I do 3-4, we aren’t afraid of spice
1 onion chopped or a small bag frozen onions thawed on counter or in fridge overnight
1 large baking potato peeled and chopped
32oz chicken broth – feel free to do low sodium since you have the chicken
1 16oz bag frozen corn
1 10oz bag frozen green beans
Optional: Sour Cream – for serving – yes do it, it really takes it to another level.
1) Melt butter over med heat, add onion, S&P to taste stir occasionally for about 5 min.
2) Stir in Chili Powder simmer about 2 min.
3) Add Chick broth and Potato bring to a boil – while your waiting – take skin and string off chicken.
4) Lower heat and simmer until potato’s are tender about 10 minutes – Shred chicken by hand while waiting for potatoes to be tender. It’s soup so they don’t have to be little slivers, just break it up into fork-able chunks.
5) Stir in Veggies and shredded chicken, season with S&P and heat until veggies thaw about 10 minutes.
6) Dish into bowls and add a hefty dollop of Sour Cream to each bowl.
Serve with crusty bread.
Note: Since this is such a favorite in our house, I use the entire chicken, about 42 oz of broth and two whole potatoes for a bigger batch.