Although our weather is warming, it is still quite cold here. Add to that a drizzly day and you know that it feels colder than the thermometer shows. We are above freezing today for the first time in days. (Freezing temps don’t usually last for days around these parts!) No! I’m not looking for sympathy. I know that many of you are in frigid, even snowbound conditions. That’s why I included a recipe. I know it seems like it would be from TX, but it is from a friend in IL!
Since the weather was cold, I decided to make some soup last night. For the first time this season I pulled out my recipe for
CONNIE’S CHEESY CHICKEN CHOWDER
2 cans low fat cream of chicken soup
2-3 lbs. chicken (either cooked or raw-deboned)
2 cans whole kernel corn drained or 1 bag frozen
4 oz. can diced green chili peppers
4 Tblsp. snipped fresh cilantro (leftovers can be frozen…and last)
1 envelope taco seasoning mix
6 cups chicken broth
Add all ingredients together. If chicken is raw, cook on low 4-6 hours in crockpot/high 2-3 hrs. If chicken is cooked, cook 1 hr. on high.
Just before serving add: 8 oz shredded jalapeno cheese (if you aren’t into spicy, go with jack or sharp cheddar) + 1 lb. low fat sour cream. Serve.
This goes great with a homemade bread from your breadmaker, you and your own two hands or you can cheat like I did today and grab some cheese/tomato foccacia bread from the store. (This recipe was originally a “normal” one but Connie made it into a low-fat one and it is delicious. I know. It isn’t REALLY low fat…or low calorie. It just has less than it would have if made with the other ingredients. You can choose how YOU want to make it.)
I just finished my bowl and will head back out to finish my errands. SO GOOD! Thanks to Connie Borland Friedrichs (I think I spelled it right!) for her delicious recipe, her friendship and the great bread I make with that breadmaker:) Delicious! Happy Winter everyone.