Easy Slow Cooker Santa Fe Soup
Recipe Serves 4
1 lb. boneless skinless chicken breast
15 oz can chicken broth
15 oz can diced tomatoes
15 oz can white beans (drain packing fluid and rinse beans with water)
1/2 jalapeno -seeded and minced.
1 C frozen roasted corn (rinse in water to thaw then drain water)
1 large onion – diced
2 Tbsp fresh Italian Parsley – chopped ( and more for garnish)
1 Tbsp Olive oil
2 cloves garlic minced
2 tsp ground cumin
1 tsp Scotty B’s Chipotle Fever Sauce (or similar)
salt & pepper to taste.
Grate some cheddar cheese garnish.
Dice onion, seed and mince jalapeno, mince garlic, chop the Italian parsley – set aside.
Slice chicken into bite size pieces.
If you have a NINJA cooking system or other such appliance turn it on to stove top setting -high (if not use a fry pan),
Heat olive oil and add the chicken salt and pepper to taste.
After browning the chicken for five minutes add the onions to sweat for a minutes.
Add the chicken broth, diced tomatoes, jalapeno, Italian parsley, garlic, Chipotle sauce. and stir.
Add the beans and stir.
Cover and change Ninja operating selection to slow cooker. If set to high cook for 4 hours and if low cook for 7 hours.
When timer goes off plate the dish and add a little cheese and parsley as garnish.
You just freed up a ton of time and made an awesome home cooked dinner for 4!
Easy White Bean And Chicken Soup
While in Ketchum, Idaho for a little skiing we happened onto a restaurant called The Moose Girls Cafe and decided to have lunch. The restaurant was packed, but we were eventually seated. We examined the menu and everything looked good. I settled on the Tuscan White Bean and Chicken soup. The soup was absolutely tremendous. We round tabled what we thought the ingredients might be, and the following recipe is pretty close in appearance and taste.
1/2 chicken breast – boneless and skinless
2 – 15oz cans of cannellini beans
1 – 14.5 oz can low sodium chicken broth
3 slices bacon
1 tsp fresh thyme
1/4 tsp anise seed
1/2 onion diced
1 1/2 celery stock
1/8 C Madeira
3 cloves garlic – smashed
1/2 tsp fresh flat parsley – minced
1 bay leaf
In a large pot bring water to boil, add chicken, bay leaf, and salt and pepper to taste. Reduce heat to maintain low boil, and proceeding with the next steps.
Dice onion, slice celery, and smash the garlic (or use prepared garlic).
In a fry pan cook the bacon making certain to remove it while it is still tender. In the bacon grease saute’ the onion and celery. Add the garlic and the Madeira, simmer briefly and remove from fry pan.
Check the chicken to see if it is cooked (poke it to see if any blood comes out) and if done remove it from the water. Continue boiling the water until it is reduced to a couple inches, and then add the can of chicken broth. Bring to a strong simmer.
Strain out the packing water from one can of beans, adding only the beans to the broth and smash the beans or use a small hand held mixer to break the beans down. Next add the vegetables. Finally add the thyme and anise and simmer the soup.
Cut or tear the chicken into small bite size pieces and add it to the soup. Chop the bacon into small pieces and add it to soup. Cook soup at high simmer for five minutes.
Drain out the packing water from the second can of beans and add beans to the soup (do not smash second can of beans) continue cooking at high simmer until beans are tender. Just prior to serving add the flat leaf parsley.
And just like that you have made a wonderful home made soup that your family or friends will love!
2 Tbsp fresh Rosemary, finely chopped
2 tsps Thyme
1 tsp black pepper
2 cloves Garlic, peeled and chopped
1/2 tsp Fennel seed
1/2 tsp Celery seed
1 tsp crushed red pepper
1 qt. chicken stock
1 qt. water
3 oz tomato paste
2 Green Onions diced
1/2 Green Bell Pepper diced
1/2 stick butter
1/4 C Sherry
1 Chicken breast (boneless and skinless) cut into bite size pieces
3/4 Lb Kielbasa (pre-cooked) – sliced into coin sized rounds
1 C rice
In a large pot melt the butter, add the onion, green pepper, and after a minute or two add the chicken broth, water, tomato paste, sherry, and all spices. Stir ingredients in pot, and bring to a boil and then reduce heat to a strong simmer.
Slice the Kielbasa into coin sized rounds. Brown the chicken breast in 1Tbsp olive oil, taking care not to cook it through (it will cook with other ingredients in the pot).
Next slice the browned chicken into bite size pieces.
Place the chicken into the pot with the other ingredients and bring to boil. Add the Kielbasa, bring to boil and reduce to a strong simmer for 20 minutes.
About 20 minutes prior to serving add the rice, bring to boil, stir, and reduce to simmer. When the rice is tender the meal is ready to serve.
Serve this easy recipe with sliced french bread, so your family and friends can soak up the great sauce while they eat.
I’m very proud to share this recent 5-Star review on my new novel VEYRON.
Reviewed By Eileen Johnson for Readers’ Favorite – 5 stars
In Veyron by Roger Scouton, Jack Fields and Amber Reyes are a high powered team hired to oversee a security job at the Marine Corps Warrior’s Hospice Car Rally, a rally of classic cars in Arizona. The most classic and most expensive of the cars in the rally is a Bugatti Veyron owned by Prince Ahmed. Jack and Amber are ex-military and clandestine operatives hired by the insurance firm in London to work with Colonel Day, whose organization is providing security for the event. Of course, the event does not proceed as planned, as priceless cars are stolen, owners are killed, and the Prince is kidnapped during the rally. Now, Jack and Amber are required to use their considerable skills and connections to solve the mystery and bring the perpetrators to justice. Veyron is a sequel to Roger Scouton’s book Goldplay in which readers were first introduced to Jack and Amber, the team of protagonists in his new novel. Not having read the first novel, I am sure there is some back story that describes how Jack and Amber ended up being a couple and a team. However, Veyron definitely stands on its own and the reader should not feel compelled to read Goldplay first. Having said that, the energy, characters, and plot line in Veyron were so interesting that I intend to go back and read Goldplay, too! The best part about Veyron is that the reader essentially gets three stories in one book. The characters are the glue that holds the book together – and the primary and secondary characters are wonderful. I highly recommend this book for anyone who likes action, adventure, and mystery.
Good Eating and Table Talk,
Available in select bookstores, and all e-book formats. Signed copies available through http://www.rogerscouton.com