Tuesday, March 3, 2015

Mexican (crockpot) Chowder

Since it's supposed to snow and since this is one of our favorite soups, I thought I'd share it with you too!  I just purchased all of the ingredients for this so I can make it (even though it's NOT a church day)!!  Just because I told you it was a good church day soup doesn't mean it HAS to be "ONLY on Sunday" soup!

As I typed out the recipe I couldn't help but think about my dear sweet friend Esther...surely she needs a new recipe!  I'm 100% certain her recipe book is overflowing but, it makes my heart happy to know someone out there in blog land truly does try out my recipes!
Happy Snow Day to EVERYONE!

Mexican (crock pot) Chowder

4 chicken breasts cut up bite size (raw)
1 can chicken broth or (2 bouillon cubes+ 2 c. water)
4 c. water
2 T. minced garlic
1 c. chopped celery
1 small onion, chopped
3-4 raw potatoes, diced
2 carrots peeled and sliced
1 can Rotel’ (we like original but you could use mild instead)
1 sm. can chopped green chilies
2 cans french style green beans, drained
2 T. butter
1 tsp. ea. of the following…(salt, pepper, seasoned salt)
¼ c. cilantro (dried is all I usually have on hand)

Put all above ingredients in your crockpot and set on high for 4 hours {or refrigerate overnight}!

Right before serving (about 20-30 min. before) add:
2 packages Lipton’s noodle soup mix
½ c. cream
½ c. milk
2 inch hunk of velveeta cheese

NOTE:  This is a PERFECT after church recipe!  Just put all the ingredients in the crockpot the night before and pop it in the fridge!  Next morning about 8 turn it on high (4 hrs.) and it will be almost ready for you when you come home from church!  All you have to do is add the noodles, cream, milk, & cheese and let it all marry together while you’re changing out of your church clothes!!  ENJOY!

Extra goodness:  Crush up a handful of Frito’s and sprinkle on top of your delicious bowl of Mexican Chowder!!!  YUM!!

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