zerocharisma (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
zerocharisma) wrote2010-11-15 08:08 pm
zerocharisma) wrote2010-11-15 08:08 pm
food!
I made Chicken con Queso soup tonight!
here's my thrown-together recipe.
In a huge soup pot, over medium heat, combine:
- 1L of chicken broth
- 2 cans of (condensed) Cheddar cream soup
- 1 jar of Salsa con Queso
- about 500mL of milk
- salt, black pepper, and cayenne pepper to taste
At this point, I thickened the soup with a roux (mix of flour and butter), and mixed with an immersion blender.
I ended up making the soup TOO thick, so I added about 500mL more milk.
Once the liquid is at about the right consistency, add:
- 3 large (skinless, boneless) chicken breasts - cooked and diced
- 2 bell peppers - diced (I used 1 red and 1 yellow)
- 1 can of corn niblets (or corn cooked from frozen - about 1 or 2 cups)
- 1 can of finely diced tomatoes (I drained most of the water out)
stir it all together and simmer over low heat until ready to serve.
-----
It's quite tasty, and I'm going to freeze some of the AMPLE leftovers in old yogurt containers.
It's sweeter and milder than our old chef used to make.
If I wanted to give it a bit more kick, I'd add one or more of the following:
- a small jar of diced jalapeno peppers (or 2-3 diced whole peppers)
- dried chili peppers
- more black pepper and/or cayenne pepper
- chipotle paste
here's my thrown-together recipe.
In a huge soup pot, over medium heat, combine:
- 1L of chicken broth
- 2 cans of (condensed) Cheddar cream soup
- 1 jar of Salsa con Queso
- about 500mL of milk
- salt, black pepper, and cayenne pepper to taste
At this point, I thickened the soup with a roux (mix of flour and butter), and mixed with an immersion blender.
I ended up making the soup TOO thick, so I added about 500mL more milk.
Once the liquid is at about the right consistency, add:
- 3 large (skinless, boneless) chicken breasts - cooked and diced
- 2 bell peppers - diced (I used 1 red and 1 yellow)
- 1 can of corn niblets (or corn cooked from frozen - about 1 or 2 cups)
- 1 can of finely diced tomatoes (I drained most of the water out)
stir it all together and simmer over low heat until ready to serve.
-----
It's quite tasty, and I'm going to freeze some of the AMPLE leftovers in old yogurt containers.
It's sweeter and milder than our old chef used to make.
If I wanted to give it a bit more kick, I'd add one or more of the following:
- a small jar of diced jalapeno peppers (or 2-3 diced whole peppers)
- dried chili peppers
- more black pepper and/or cayenne pepper
- chipotle paste