Jalapeño, Bean and Chicken Soup

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Jalapeno, Bean & Chicken Soup


Hey there Fall. How ya’ doin’? Well, I just wanted to say thanks for cooling things off just enough for me to have a nice fire inside and for making me fantasize about soup and chowders.
After B’s fishing trip last weekend, I just knew that he’d come home with a cooler full of fish, leaving me no choice but to make Court Bouillon and have a fire pit party, but alas, the weather pushed our little fishies too far off shore. (Insert me crying my heart out here) After a week of canned soup trials, I was left craving so much more. Don’t get me wrong, there were a couple of cans and even bagged soup that were quite decent and were greatly appreciated with my turkey sandwiches last week. None of which did I give a second thought. What I was left with was a desire to eat some really great soup.
Some twenty plus years ago, I worked for a restaurant in my hometown. During the day I worked in the office and looked forward to eating lunch with my boss on occasion. These lunches were the best. We would raid the kitchen for the leftover soup specials and usually make a grilled cheese sandwich to accompany our soup. One of my favorites was her very simple Beef and Vegetable soup. It was made with love and quality ingredients. Isn’t that the secret, really? It’s all about the right ingredients. So during my reminiscing of the olden days of soup, I went about my quest for a new soup recipe. For the lovers of spice in my house, I needed to create something with Jalapenos. I hope you’ll enjoy it as much as we did.

Jalapeno, Bean and Chicken Soup

Ingredients:

  • 1 Whole rotisserie chicken de-boned and shredded
  • 1 Whole white onion-diced
  • 2 large garlic cloves-minced
  • 2 tbsp. cumin
  • 2 tbsp. cilantro (I used dry for this recipe)
  • 2 15 ounce cans Cannellini Beans-rinsed and drained
  • 1 Cup Plain Lowfat Yogurt
  • 1 15 ounce can Black Beans-rinsed and drained
  • 4-6 large Jalapeno Peppers-de-seeded and diced
  • 1 15 ounce can of diced tomatoes-reduced sodium
  • Salt and pepper to taste
  • 1 tbsp Canola Oil
  • 1 tbsp unsalted butter
  • 4 Cups Low Sodium Chicken Broth
  • Sour cream for garnish
  • 4 limes for garnish
  • fried tortilla strips

Directions:

Coat the bottom of an enamel pot with canola oil and add butter. Heat on medium high heat. When butter has melted add the chopped onion and cook for 3 minutes, then add the chopped jalapeno peppers and stir. Cook for another 2 minutes and then add chopped garlic and tomatoes with juice and stir to combine. Pour in all of the cannellini beans and stir to combine. Pour in 1 cup of chicken broth and bring to a simmer. At this point I use my immersion blender to blend everything in the pot. They are inexpensive and a great tool. If you do not have one, just pour mixture into a blender or food processor and blend until smooth and pour back into pot. Add the cumin, cilantro, yogurt and mix well. Pour in the black beans and fold in the chicken and the remainder of the chicken broth and stir. Bring to a boil and then reduce to low heat and cover for one hour. You’ll need to stir every 10-15 minutes.
To serve, pour into a bowl and top with a dollop of sour cream, a hefty squeeze of lime and tortilla strips.  Enjoy!

I’m counting down to my lunch break today, so I can have a little more of this soup and perhaps take a moment to think of my sweet boss who made me soup and grilled cheese sandwiches on rainy days. Oh how I still miss you Linda.

I Am That Girl

Oh what a wonderful thing it is…”I am that girl” chapters.  Oh how I wish something like this had been in my grasp twenty years ago.  I AM THAT GIRL has chapters all over the world, comprised of women who want to lift each other up, bolster creativity in each other, and support each other.  They are more than 150,000 strong now.

“I AM THAT GIRL IS:

A community, a support system, and a movement inspiring girls to LOVE, EXPRESS, and BE who they are.”

My sister works with one of the local chapters.  Yep, she’s that kind of awesome, too.  The ladies in this chapter inspire me.  They are bright, wonderful young women with the best attitudes.  These are the type of young women that make you proud to be a woman.  I hope I’m blessed to see some of these ladies in twenty years.

Please take a moment to check out their website:  http://www.iamthatgirl.com/about

And this Youtube link from our local chapter:  https://www.youtube.com/watch?v=XJMZ_NnDGx0&feature=youtu.be

If you are a mother and have a young daughter in middle school, high school or college, please direct them to this community of young women.  They will inspire them.  They inspire me.  I am that girl.

How To Bake Your Butt

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Baked Boston Butt

Ingredients:
1 3-4 lb Boston Butt
1 medium white onion roughly chopped
3 stalks celery roughly chopped
1 whole carrot roughly chopped
1 18 ounce brown sugar BBQ sauce (any brand)
4 medium cloves garlic
1/2 bottle dark beer
2 tbsp canola oil
Salt and Pepper (enough to cover the butt)
Heat oven to 300 degrees. While oven is heating, trim most of the fat off of the roast and rub the salt and pepper on all sides. Pour the canola oil in the bottom of an enamel pot with lid. Make a bed out of the onions, celery, garlic and carrots. Place butt on top and pour beer and sauce over the top. Cook for 30 minutes without lid and then cover and bake for 5-6 hours. (Depends on the size) meat will shred easily when fully cooked. Remove butt whole and set aside. Use an immersion blender to purée the veggies to make a thick sauce. Shred the butt and mix back in with the purée. I served this on top of mashed potatoes, but rice or polenta would be yummy, too.
Enjoy!

Tears May Fall

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Oh how I love my book club. The variety of books that I have read this year has been astounding. I’m normally not a girl who likes to read a tear jerker. I try to stay positive and reading these books can take me down. One of the girls in book club recommended this book to me and since she’s never let me down with her book choices, I went for it. Wow. I thought it was really interesting. Although, I came close, I did not cry. This was my first Jojo Moyes book and I found her to be a great storyteller. As usual, I can’t tell you more. I rarely even like to read a book jacket for fear of it taking away from my experience with reading a book. Thank goodness for my book club. If it were not for them I would just read a ton of books on dystopian societies. Yep, I’m weird like that.
But for those of you who will take a recommendation from me on a tear jerker. Read this. Be warned that tears may fall.