Spicy Chicken Soup

Our Spicy Chicken Soup recipe is so good, you’re going to wish it had been on the top of your “favorite go-to recipes” list all along. And it’s definitely not too hot to handle! It’s only as hot as you want to make it. For those who like the heat, you can tweak the recipe to your liking by choosing to use spicier salsa, more pepper or canned tomatoes with green chilies. This soup is also as healthy as it is tasty, with just over 25 grams of protein and 8 grams of fiber per serving…(under 300 calories and 9 grams of fat, too)

In a large pot over medium heat, combine broth, chicken, pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat and simmer 1 hour, or until thoroughly cooked. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, crushed tomatoes, tomato soup, chili powder, corn, kidney beans, black beans, shredded chicken and reserved broth. Simmer 30 minutes. Add water if necessary to keep from drying out.

Serve with a dollop of low calorie sour cream (or you can mix in the sour cream before simmering).
Makes 12 servings.

find more recipes atKatherine’s Corner

littluns

Advertisements

Brown Rice With Chicken And Broccoli

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they’ll cook evenly.

What You Need

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Method
Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.

find more recipes at Katherine’s Corner

littluns book of darkness

Kids Favorite Cracker Chicken

Oh so easy and a favorite for the youngsters too.

What You Need
    3/4 cup coarsely crushed saltines crackers
    1/3 cup grated Parmesan cheese
    1/2 teaspoon salt
   1/2 teaspoon celery salt
    1/2 teaspoon paprika
    1/4 teaspoon onion salt
    3 tablespoons evaporated milk
    3 tablespoons vegetable oil
    1 broiler/fryer chicken (about 3-1/2 pounds), cut up
   Meat thermometer
Before You Start preheat oven to 350®
Lets Make It! Combine crackers, parmesan cheese, salt, celery salt, paprika, onion and salt in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the cracker mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for about 1 hour insert a meat thermometer to determine doneness.
Enough to coat 4-6

Katie’s Kitchen has more recipes!

littluns book of darkness