Due to the requests here is the recipe for her Green Chicken Chili Soup & a couple others:
Vicki’s… Green Chicken Chili Soup
6 Poblano or Anaheim Peppers – chopped
2 Medium Yellow Onions – chopped
2 Jalapeños – chopped
6 Chicken Breasts – chopped in cubes
Fresh Garlic to taste (2 Tablespoons)
Take all the above and sauté it in a large skillet until the onions are tender and the chicken is mostly cooked. (it is okay if the chicken isn’t all the way cooked it will cook some more.)
Take everything from the pan and put it into a big soup pot.
1box of chicken broth – put this in the pot.
Add enough water to cover the mixture about 1-2 inches over the ingredients. Put over Medium heat to cook for an hour. Add sea salt; a little black pepper; and garlic powder… sorry this is all done to my palette… I just know it is more than most would think.
Then with one of those hand blender/mixers that you can stick in the pot – chop soup up until the chicken is all stringy.
You can make it thick like chili (less water) or more soup-like by just adding or using less water.
A little cream or milk (1/2 cup) helps smooth out the taste & texture.
Best served with corn bread.
Vicki’s Baked Potato Soup
Bake 6-8 large potatoes until tender but not super soft and then peel and cut up.
In the main pan….
• Cook 1 package of bacon and chop it up and leave in the pan.
• Chop 1 medium to large onion. Cook over medium-hi heat until all cooked and onions translucent.
• Add about ¼ to ½ cup of vegetable oil (all the onions/bacon should just be covered/mixed in the oil.
• Turn down the heat to medium/medium-low.
• Now add about ¼ to ½ cup of flour and mix well. You want it nice and thick. You don’t actually brown it or you will get a brown base.
• Add about 2 cups of milk; 1 pint of heavy cream; the potatoes; and the bacon.
• Add enough milk just to cover everything and bring the heat back up to medium/med-high.
• Add the spices and cook at medium heat until thicker and then you can put the heat on low.
• Add about 1-2 cups of grated cheese once the soup is heated through.
• You can always add more milk or water now to make it the right consistency.
Spices…..
Sea Salt to taste but about 1 tablespoon (I think it makes a difference)
Garlic Powder – to taste – but I go heavy (~1 Tablespoon)
Pepper – maybe ~3 teaspoons
To Serve…
Top with chopped green onions with tops; grated cheese and sour cream.
Vicki’s Chowder
Cut up and boil about 6 medium potatoes until tender – in a separate pan.
In the main pan….
• Chop 1 medium to large onion & put with ½ to 1lb of sausage (I used venison jalapeno sausage – Owens works fine too). [for milder sausage you can add some minced poblano peppers with the onion]
• Cook over medium-hi heat until all cooked and onions translucent.
• Add about ¼ to ½ cup of vegetable oil (all the onions and meat should just be covered/mixed in the oil.
• Turn down the heat to medium/medium-low.
• Now add about ¼ to ½ cup of flour and mix well. You want it nice and thick. You don’t actually brown it or you will get a brown base.
• Add about 4 cups of milk; the potatoes; and 1 can of corn.
• Add enough milk just to cover everything.
• Add the spices and cook at medium/medium high heat until thicker and then you can put the heat on low.
• You can always add more milk or water now to make it the right consistency.
Spices…..
Sea Salt to taste but about 1 tablespoon (I think it makes a difference)
Garlic Powder – to taste – but I go heavy (~1 Tablespoon)
Dried Parsley – enough to put a pretty color throughout
Pepper – maybe ~2 teaspoons
Thyme – 1 teaspoon
Chipolte Spice – this is new and I got it at Target. ½ to 1 teaspoon.
Enjoy!!
Vicki’s… Green Chicken Chili Soup
6 Poblano or Anaheim Peppers – chopped
2 Medium Yellow Onions – chopped
2 Jalapeños – chopped
6 Chicken Breasts – chopped in cubes
Fresh Garlic to taste (2 Tablespoons)
Take all the above and sauté it in a large skillet until the onions are tender and the chicken is mostly cooked. (it is okay if the chicken isn’t all the way cooked it will cook some more.)
Take everything from the pan and put it into a big soup pot.
1box of chicken broth – put this in the pot.
Add enough water to cover the mixture about 1-2 inches over the ingredients. Put over Medium heat to cook for an hour. Add sea salt; a little black pepper; and garlic powder… sorry this is all done to my palette… I just know it is more than most would think.
Then with one of those hand blender/mixers that you can stick in the pot – chop soup up until the chicken is all stringy.
You can make it thick like chili (less water) or more soup-like by just adding or using less water.
A little cream or milk (1/2 cup) helps smooth out the taste & texture.
Best served with corn bread.
Vicki’s Baked Potato Soup
Bake 6-8 large potatoes until tender but not super soft and then peel and cut up.
In the main pan….
• Cook 1 package of bacon and chop it up and leave in the pan.
• Chop 1 medium to large onion. Cook over medium-hi heat until all cooked and onions translucent.
• Add about ¼ to ½ cup of vegetable oil (all the onions/bacon should just be covered/mixed in the oil.
• Turn down the heat to medium/medium-low.
• Now add about ¼ to ½ cup of flour and mix well. You want it nice and thick. You don’t actually brown it or you will get a brown base.
• Add about 2 cups of milk; 1 pint of heavy cream; the potatoes; and the bacon.
• Add enough milk just to cover everything and bring the heat back up to medium/med-high.
• Add the spices and cook at medium heat until thicker and then you can put the heat on low.
• Add about 1-2 cups of grated cheese once the soup is heated through.
• You can always add more milk or water now to make it the right consistency.
Spices…..
Sea Salt to taste but about 1 tablespoon (I think it makes a difference)
Garlic Powder – to taste – but I go heavy (~1 Tablespoon)
Pepper – maybe ~3 teaspoons
To Serve…
Top with chopped green onions with tops; grated cheese and sour cream.
Vicki’s Chowder
Cut up and boil about 6 medium potatoes until tender – in a separate pan.
In the main pan….
• Chop 1 medium to large onion & put with ½ to 1lb of sausage (I used venison jalapeno sausage – Owens works fine too). [for milder sausage you can add some minced poblano peppers with the onion]
• Cook over medium-hi heat until all cooked and onions translucent.
• Add about ¼ to ½ cup of vegetable oil (all the onions and meat should just be covered/mixed in the oil.
• Turn down the heat to medium/medium-low.
• Now add about ¼ to ½ cup of flour and mix well. You want it nice and thick. You don’t actually brown it or you will get a brown base.
• Add about 4 cups of milk; the potatoes; and 1 can of corn.
• Add enough milk just to cover everything.
• Add the spices and cook at medium/medium high heat until thicker and then you can put the heat on low.
• You can always add more milk or water now to make it the right consistency.
Spices…..
Sea Salt to taste but about 1 tablespoon (I think it makes a difference)
Garlic Powder – to taste – but I go heavy (~1 Tablespoon)
Dried Parsley – enough to put a pretty color throughout
Pepper – maybe ~2 teaspoons
Thyme – 1 teaspoon
Chipolte Spice – this is new and I got it at Target. ½ to 1 teaspoon.
Enjoy!!
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