Creamy White Chicken Chili

Have you ever been to a Chili Cook Off??  With one long table of crockpots each full to the brim with a simmering chili.  Where to begin??  I see them all, one has corn and black beans while another has steak and pinto beans… but for the most part, they all look the same.  Then there is one that catches my eye!  Mainly because it is white in color.  So there is it, that is where I begin.  And to be honest, that is where I end, because it is the best chili I’ve ever had.  Filled with chicken and great northern beans, ending with the kick of green chilies. Not to my surprise, this chili won 1st place!  Lucky for me, I knew the maker and she was nice enough to give me the recipe.  This has been in my rotation for a while now and my family loves it!  Served with corn bread it is perfect for a cold winter’s day!

Creamy White Chicken Chili | crumbsandchaos.net | #chili #chicken #soup

Creamy White Chicken Chili

Ingredients

  • 1 lb BONELESS SKINLESS CHICKEN BREAST, cut into bite sized pieces
  • 1 medium ONION
  • 1 1/2 teaspoons GARLIC POWDER
  • 1 Tablespoon VEGETABLE OIL
  • 2 cans GREAT NORTHERN BEANS
  • 1 can CHICKEN BROTH
  • 2- 4oz cans CHOPPED GREEN CHILIES
  • 1 teaspoon SALT
  • 1 teaspoon GROUND CUMIN
  • 1 teaspoon DRIED OREGANO
  • 1/2 teaspoon PEPPER
  • 1/4 teaspoon CAYENNE PEPPER
  • 1 cup SOUR CREAM
  • 1/2 cup WHIPPING CREAM

Instructions

  1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chicken broth, green chilies, and seasonings. Bring to a boil, reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Then, stir in sour cream and whipping cream. ENJOY!!
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megan

Crayon Valentine’s Day Cards

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

This is my first year with a child old enough to be in preschool.  With that comes a lot of firsts.  One of those is having a class full of kids for holiday parties.  So as Valentine’s Day rolls around I wonder what I could do that would be cute, fun for him to help with, and NOT involve candy!  I’m assuming that he will get more than enough candy from the other kids, not including what he is likely to end up with from his grandparents.  So after doing some brainstorming and research, which involve some searching of Pinterest.   I decide on crayons.  We love art and coloring and I fell in love when I saw this melted crayon heart idea on Buzzfeed.  It’s adorable and the perfect way to use up the broken crayons at the bottom of the box.  It gets a little tedious because you have to take all of the wrappers off the crayons.  But once I got into the rhythm of cutting and peeling, it went pretty fast.  It is fun for the kids to help break the crayons into smaller pieces and my boys loved helping pick out some color combos.  I really liked the monochromatic ones but the multicolored ones are fun too.  The great thing is they are all unique.  I had also hoped the find a silicone heart mold but didn’t have much luck outside of ordering it online.  But I finally found a heart cookie mold pan in the Valentine’s Day section at Target and while I was slightly skeptical, it was PERFECT!  Each heart had a different detail or design which added just another element to the uniqueness of each crayon! I love the way they turned out and think they make the perfect Valentine’s Day Card!

 

I got the idea for crayon valentines from The Nerd’s Wife, but made a few adjustments.  Here is what I did…..

First, I dug through the crayon box and pulled out all of the broken pieces.  Beyond that I just chose a good selection from every color group.  Then I carefully cut through the wrapper so that it peels easily away.

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Next, we broke the crayons into small pieces and sorted them by color.  I like to include the neutrals such as brown, black, gray, and white because I think it adds a little something to all of the color chaos.

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Then, we let our creative juices flow as we combined colors and picked which colors would go in which mold.  The kids loved this part!!

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Now, they were ready to be melted!  I placed the sheet in a 200 degree oven for approximately 15 minutes.  Or until all of the pieces are liquid.  Then remove the pan VERY CAREFULLY as it is all liquid and can spill very easily.  I love this part because it is so deceiving.  I would look at one in the pan and think “Yuck that one just turned out an ugly brown!” or “Those colors didn’t melt well together!”  But then when I popped them out the front was a wonderful marbled array of vibrant color.  When removing them, keep in mind that the cooler they are the easier they come out.  If some are stubborn you can stick them in the freezer for awhile to help the process.

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Finally attach it to a card or put it in a cute Valentine’s Day bag.  I made a card that says “Hope You Have a Fantastic Valentine’s Day for CRAYON Out Loud!”  Then used a little hot glue to adhere the crayon to the card and had Jonah sign them.  How adorable!  My printable is available here!

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids

Crayon Valentines | crumbsandchaos.net | #valentinesday #kids We hope you have a fantastic Valentine’s Day full of LOVE!

megan

For another great Valentine’s Day Card idea check out: VALENTINE’S DAY ROCKETS

Thai Coconut Soup

Thai Coconut Soup | Crumbs and Chaos This Thai Coconut Soup is super easy and perfect for a cold winter’s day!

I’m truly glad that it’s the start of a new week.  Because last week was one of those weeks – the kind where the dishwasher has run every load on sani-rinse and you’re doling out extra Vitamin C like it’s candy.  It was hard to come home from vacation and then have all the kids laid out in the living room like it’s an infirmary just a few days later.  Thankfully, they’re on the mend. Today I’m sharing one of my favorite things to make when I need a little comfort.  This Thai Coconut Soup is simple to make and comes together in no time at all.

I usually keep most of these things in the pantry or fridge/freezer, so making this soup whenever I feel like it is pretty easy.  I’ve made it so many times myself that I could probably make it without the recipe.  I absolutely adore all of these flavors together – the ginger, coconut milk, lime, cilantro – it’s amazing and super comforting!  Adding the sriracha is optional, but totally recommended ;)

Thai Coconut Soup | Crumbs and Chaos

Thai Coconut Soup

This easy recipe for Thai Coconut Soup is the ultimate comfort food and perfect for a cold winter's day.

Ingredients

  • 1 teaspoon OLIVE OIL
  • 1 1/2 Tablespoons MINCED JALAPENO (I used jarred)
  • 1 1/2 Tablespoons MINCED or GRATED FRESH GINGER
  • 2 (14.5 oz.) cans of CHICKEN BROTH
  • 1 (13.5 oz.) can of LIGHT COCONUT MILK
  • 1/2 teaspoon KOSHER SALT
  • 2 pkgs. RAMEN NOODLES (discard seasoning packet)
  • 3/4 cup SLICED MUSHROOMS
  • 1 1/2 Tablespoons FRESH LIME JUICE
  • 1 cup DICED or SHREDDED COOKED CHICKEN
  • 2 Tablespoons CHOPPED FRESH CILANTRO
  • SLICED GREEN ONIONS and EXTRA LIME WEDGES
  • SRIRACHA SAUCE, if desired

Instructions

  1. In a soup pot, heat oil over medium high heat. Add jalapeno and ginger, cook for about 2 minutes.
  2. Pour in chicken broth, coconut milk and salt. Bring to a boil, reduce heat to low and add noodles. Cook for 3 minutes and add mushrooms. Cook for an additional 2 minutes.
  3. Stir in chicken, lime juice and cilantro. Heat through. Serve with additional cilantro, green onion, lime wedges and cliantro.
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Recipe Source: Our Best Bites becca

More soup to fill the pot….

Perfect Potato Soup

Tortellini Sausage Soup

Broccoli Cheddar Potato Soup

Buffalo Chicken Soup

Once again, two of my favorite things collide, buffalo chicken and soup.  For a while now I have had an extreme love for buffalo sauce.  I don’t really care for eating the chicken off of the bone, but if you flavor the meat (or the Pringles — which I can’t seem to find anymore!!!) I love it!  Just the smell of Frank’s Red Hot Buffalo Sauce makes my mouth water!

Unfortunately I can’t just make it for dinner at home because as strong as my love for buffalo sauce is, my husband despises it just as much!  So having the opportunity to take it to a party was perfect.  I knew that I would love it no matter what, but I wasn’t sure what others would think. Low and behold it was loved by everyone that tried it and was practically the first one gone.  My only suggestion is don’t skip the toppings.  The soup itself is good, but the addition of green onions, cilantro, and gorgonzola cheese make it outstanding!  I even made croutons to serve with ours which I think makes a great addition to any soup.  This will definitely be in my regular rotation, even though my husband won’t eat it… that just means more for me, right?!

Buffalo Chicken Soup | crumbsandchaos.net | #buffalo #chicken #soup

Buffalo Chicken Soup

Ingredients

  • 2 lbs boneless, skinless CHICKEN BREASTS, cooked and shredded
  • 4 Tablespoons OLIVE OIL
  • 1 ONION, diced
  • 4 cloves GARLIC, minced or grated
  • 2 Tablespoon FLOUR
  • 64 ounces CHICKEN BROTH
  • 1/2-3/4 cup BUFFALO SAUCE
  • 2/3 cup CHEDDAR CHEESE, shredded
  • 1/2 cup PARMESAN CHEESE, grated
  • 3oz CREAM CHEESE, softened and cut into chunks
  • sliced green onions, crumbled gorgonzola, cilantro, and croutons for topping

Instructions

  1. Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. About 1-2 minutes from the end, add in cream cheese and stir until melted in. Serve topped with croutons, cilantro, green onions and gorgonzola. ENJOY!
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Recipe adapted from How Sweet It Is

 

megan

Tortellini Sausage Soup

First of all, today I would finally like to introduce you to the newest addition to the Crumbs and Chaos family.  Our sweet Addison Marie was born just over 7 weeks ago and is doing great!  Adjusting to this new life with a little girl in the family has been quite an experience for Mom, Dad, and her older brothers.  Luckily, things are returning to normal and my time spent in the kitchen is increasing once again!

OLYMPUS DIGITAL CAMERA

Which brings me to the second thing… this amazing Tortellini Sausage Soup!  It is no secret that I LOVE soup.  This time of year I could eat it every day.  When I saw this recipe come across my Facebook newsfeed, I knew it was a must try!  It has a fairly simple ingredient list and is a simple process.  However, instead of using zucchini I used celery and instead of sausage links I used ground sausage.  It turned out wonderfully!  The sausage and cheesy pasta make in delicious and filling.  Another great thing about it is that, even though I knew my picky 5 year old wouldn’t eat it I was just able to pick out some of the tortellini and he gobbled it right up.  No need to make something different for him or listen to him complain about being hungry.  A win for us all!

Tortellini Sausage Soup | crumbsandchaos.net | #soup #sausage #tortellini #winter

Tortellini Sausage Soup

Ingredients

  • 1 lb. GROUND ITALIAN SAUSAGE
  • 4 teaspoons MINCED GARLIC
  • 1/2 cup APPLE CIDER (I used Simply Apple Juice)
  • 4 cups CHICKEN BROTH
  • 15 oz. can PETITE DICED TOMATOES
  • 8 oz. can TOMATO SAUCE
  • 1 cup CARROTS, chopped
  • 1 teaspoon DRIED BASIL
  • 1 teaspoon DRIED OREGANO
  • 2 Tablespoon DRIED PARSLEY
  • 1 cup CELERY, chopped
  • 16 oz. package FROZEN CHEESE TORTELLINI

Instructions

  1. Cook sausage in a pan until browned and broken up. Add garlic and cook sausage for 1-2 minutes longer, until fragrant. Put sausage in a large pot. Stir in broth, tomatoes, cider, tomato sauce, carrots, basil and oregano. Bring to a simmer, cover, and cook for 30 minutes.
  2. After 30 minutes stir in celery and parsley and simmer for 10-12 more minutes.
  3. Add tortellini and cook for 7-10 more minutes. Top with grated Parmesan. ENJOY!
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Recipe Source: Lil’ Luna

megan A few more steamy bowls of soup…

Lasagna Soup

Broccoli Cheddar Potato Soup

Zuppa Toscana

 

Peppermint Chocolate Chipsters

Peppermint Chocolate Chipsters | Crumbs and Chaos #peppermint #Christmas #cookies   www.crumbsandchaos.net It’s cookies all around and these Peppermint Chocolate Chipsters are perfect for giving and enjoying with a cold glass of milk!

This was my first year to participate in The Great Food Blogger Cookie Swap.  What fun!  It was like Christmas morning, waiting in anticipation to see what I would receive.  The cookies that were sent to me were – Double Chocolate Sandwich Cookies with White Chocolate Ganache from Ausra at Children and Vanilla, Chinese Five Spice Almond Cookies from Connie at Urban Bakes and Almond Snow Cookies from Wanda at My Sweet Zepol.  They were all amazing and I can’t wait to see their recipes later today.  {You can sign up to get more info about next year’s swap here}

… 

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Molasses Cookies for A Virtual Christmas Cookie Exchange

Christmas Cookie Exchange Recipes - 14 Cookie Recipes for your holiday cookie tray!

Good morning!  Have you ever been to a cookie exchange?  You know the kind – you make 5 dozen cookies to take and end up with some of each variety to take back home to your house.  All the deliciousness of a Christmas cookie tray without all of the work.  So today we’re doing a virtual cookie exchange – you can find me over at Taste and Tell sharing a recipe for Soft Chocolate Gingersnaps.  Meanwhile, I’m welcoming one of the sweetest bloggers I know to share a holiday cookie recipe here on C&C – Ashley from Kitchen Meets Girl.  {Read all the way to the end of this post for the complete list of cookie recipes from today’s exchange.}

Hi there Crumbs and Chaos readers! I’m Ashley, from Kitchen Meets Girl, and I’m so excited to be here today to participate in this Virtual Christmas Cookie Exchange – you know, one of those events where everyone brings cookies to swap. Well, the great part of this exchange is that it doesn’t come along with all of the calories. ;-)

molasses-title

Well, at least not quite as many calories…I did eat quite a few of these cookies before, during, and after photographing them.

I have to tell you that Becca is one of my very favorite bloggers. She is always so sweet and kind and genuine. Not only that, but Crumbs and Chaos was one of the first blogs to “feature” me on a weekly link party. Perhaps that doesn’t seem like a big deal, but in this vast internet world, it really meant a lot to a then-newbie blogger like me. Plus, Becca posts amazing recipes like this Chocolate Peppermint Bread, Tex-Mex Chili, and Cranberry Streusel Coffee Cake.

I wanted to share a traditional Molasses Spice cookie with you today – these are one of my very favorite cookies during the holiday season. I think sometimes molasses cookies get a bad rap. They’re often dry and cakey, or baked without much flavor.

molasses-2

These are not that cookie.

They’re soft and chewy, and perfectly spiced with a combination of brown sugar, vanilla, cinnamon, cloves, black pepper (trust me!) and allspice.

I love the deep flavor of dark molasses, but if you prefer a milder flavor, choose a light molasses instead.

To avoid a dry or tough cookie, make sure you pull these from the oven when they still look a bit underdone – just let ‘em sit on the baking sheet for a few minutes and the residual heat will finish the baking.

Holiday cookie perfection!

molasses-3

Molasses Cookies

Ingredients

  • 1/2 cup plus 1/3 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup dark molasses

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt. Set aside.
  2. In the bowl of a stand mixer, beat butter, brown sugar and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add in egg yolk and vanilla; then increase your speed to medium and beat to incorporate - about 20 seconds. Scrape down the sides of the bowl as needed. Reduce speed to low again and add in the flour mixture and beat just until combined - about 30 seconds. Give dough a final stir with a spatula or wooden spoon. Chill dough for at least 30 minutes.
  3. While the dough is chilling, adjust oven rack to the middle position and preheat oven to 375. Line baking sheets with parchment or a Silpat and set aside.
  4. Place 1/2 cup of sugar into a medium bowl or pie plate. Using a 1 tablespoon cookie scoop, roll dough into balls and then roll dough balls into the sugar to coat. Place dough balls on prepared cookie sheets approximately 2 inches apart.
  5. Bake approximately 11 minutes, rotating cookie sheet halfway through the baking time. Your cookies should look puffy, with the edges just beginning to set and the centers still soft. Do not over bake!
  6. Allow the cookies to cool on a baking sheet for 5 minutes - the residual heat will finish the baking. Then transfer the cookies to a wire rack and let cool to room temperature.
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recipe from Cook’s Illustrated

I’d be thrilled if you’d stop by Kitchen Meets Girl sometime and say hello! I love making easy dinners at home – this Firecracker Chicken is our favorite. I also have a healthy belief that you can never have too many banana bread recipes in your repertoire: this Dark Chocolate Peanut Butter version is one of my top viewed posts, so my readers love it, too. You can also find me spending entirely too much time on Facebook and Pinterest! Thanks, Becca, for letting me share these holiday cookies with you today!

cookie exchange recipes…

Candy Cane Meringue Cookies shared on Bless This Mess by Sweet Treats and More

Chocolate Filled Gingersnaps on Barbara Bakes by Taste and Tell

Chocolate Peppermint & Oreo Cookies shared on Let’s Dish by Mandy’s Recipe Box

Chocolate Strawberry Truffles shared on Sweet Sugarbelle by Hoosier Homemade

Crispy Maple Sugar Cookies shared on Mandy’s Recipe Box by Bless This Mess

Gingerbread Drop Cookies shared on Kitchen Meets Girl by Munchkin Munchies

Iced Gingerbread Cookies shared on A Family Feast by Roxana’s Home Baking

Italian Almond Cookies shared on Munchkin Munchies by Your Homebased Mom

Molasses Cookies shared on Crumbs and Chaos by Kitchen Meets Girl

Orange & Ginger Cookies with Chocolate Drizzle shared on Your Homebased Mom by A Family Feast

Orange Ginger Pecan Cookies shared on Sweet Treats and More by Let’s Dish

Snowmen Cookie Pops shared on Roxana’s Home Baking by Sweet Sugarbelle

Soft Chocolate Gingersnaps shared on Taste and Tell by Crumbs and Chaos

Soft Gingersnap Cookies shared on Hoosier Homemade by Barbara Bakes

Tender Pot Roast with Mushrooms & Mashed Potatoes

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

I created this meal using Campbell’s Slow Cooker Sauces as part of a sponsored post for Socialstars.  #CampbellsSkilledSaucers

I have to admit, I love every season for it’s own qualities.  Summer is lazy and the days are long.  Winter keeps you bundled up and the daylight is shorter and I might secretly like putting my kids to bed a little earlier just because it’s dark out (shhhh!  that’s our secret).  Another thing I love about winter is cozy comfort food.  Mashed potatoes and gravy, Marie (name that movie!)

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

Pot roast is one of my husband’s favorite meals, evidence of growing up in the Midwest I think.  I love the convenience of most any meal you can make in the slow cooker.  Campbell’s Slow Cooker Sauce makes this Tender Pot Roast a simply amazing weeknight dinner.  All you need is a few simple ingredients, about 5 minutes for ingredient prep and you’ll come home to a house that smells incredible.

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers Campbell’s Slow Cooker Sauces come in 5 delicious varieties: Tavern Style Pot Roast, Sweet Korean BBQ, Hawaiian Luau, Moroccan Spiced Stew and Mexican Red Chile Taco.  You choose the protein – beef, chicken or pork – to place in the slow cooker, pour over the sauce of your choice and cook for the time listed on the package.  Add a quick veggie side dish later on and dinner is served!  With the pot roast, I served mashed potatoes and sauteed mushrooms.  Top it off with some of the sauce from the slow cooker and you’ve got a delicious bowl of comfort food.

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

Tender Pot Roast with Mushrooms & Mashed Potatoes

This Pot Roast recipe is an easy weeknight meal that comes together in just minutes with the help of Campbell's Slow Cooker Sauce and your slow cooker!

Ingredients

  • 1 pkg. CAMPBELL'S SLOW COOKER SAUCE - Tavern Style Pot Roast
  • 3 lb. BONELESS BEEF CHUCK ROAST
  • 8 oz. FRESH MUSHROOMS, quartered
  • MASHED POTATOES
  • SLICED GREEN ONIONS, for garish if desired

Instructions

  1. Place beef in the slow cooker, pour sauce over beef. Cover and cook on low for 7-8 hours or high for 3-4 hours.
  2. When you're ready to eat, saute mushrooms in a small skillet with a little bit of butter or olive oil.
  3. Remove beef from slow cooker, shred or cut as desired. Serve over mashed potatoes, top each serving with mushrooms, some of the sauce from the slow cooker and sliced green onions if desired.
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becca

Chocolate Peppermint Bread

This is a sponsored post written by me on behalf of PAM Cooking Spray.

Chocolate Peppermint Bread | Crumbs and Chaos #peppermint #chocolate #Christmas #quickbread  www.crumbsandchaos.net Two things I know for sure: I’m extra loving all things peppermint this season and this recipe for Chocolate Peppermint Bread has earned the love of my all of my children. I think quick breads are one of those things that most people enjoying making…they don’t take long to put together, they may only dirty one bowl and an hour later your house smells absolutely amazing.  The hardest part is waiting for it to cool enough to cut it.  No, scratch that, the hardest part is hoping they come out of the pan in one piece, especially if you’ve planned to taking that loaf of quick bread to share with someone else…. 

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Pork Chili Verde

Pork Chili Verde | Crumbs and Chaos #soup #comfortfood  www.crumbsandchaos.net

A hot bowl of Pork Chili Verde hits the spot on a cool fall evening.  Don’t forget the cornbread!

It’s the time of year where you just want to be able to come home on a chilly day, put on your sweat pants and curl up in front of the fire place.  The only problem with this picture…there’s a table full of people in the dining room that want dinner right now.  While I love cooking, I don’t love standing in the kitchen for a long time at the end of the day (I do my best work in the morning ;) )

Pork Chili Verde | Crumbs and Chaos #soup #comfortfood  www.crumbsandchaos.net

I adore meals like this one.  It takes leftover pork and makes a bowl full of goodness out of it.  The ingredients are simple and the flavor phenomenal.  This is another one of those crowd pleasing recipes – people love it!

The first time I made this soup I used leftovers I had after making Crispy Pork Carnitas, it was meat that I had not ‘fried’ crisp yet – worked out fantastic.  The next time I had made a batch of this Mexican Stewed Pork from Mel’s Kitchen Cafe made enchiladas and froze two quart size bags of leftover pork.  I used one bag from the freezer to make this batch.  You could also use this Crock Pot Pork Carnitas or Best Slow Cooker Pulled Pork with great success.  I think any pork that has already been cooked and shredded (without sauce) would work for this soup.  Adding fresh cilantro, green onion and a squeeze of lime juice at the end adds a bright finish to this steamy bowl of delight.

Pork Chili Verde | Crumbs and Chaos #soup #comfortfood  www.crumbsandchaos.net

 


 

Pork Chili Verde
 
This recipe for Pork Chili Verde soup is a great use of leftover pork, comes together in no time and is a cinch to make! It makes a large batch, so make sure that you have someone to share it with.
Ingredients
  • 2 Tablespoons VEGETABLE OIL
  • 1 YELLOW ONION, diced (I used 1 cup frozen & diced onion)
  • 4 cups leftover PULLED PORK
  • 2 cups jarred SALSA VERDE
  • 4 15 oz. cans WHITE BEANS (I used Cannelini), drained and rinsed
  • 8 cups CHICKEN BROTH or STOCK
  • 2 teaspoons CUMIN
  • 1 teaspoons CHILI POWDER
  • KOSHER SALT
  • CHOPPED GREEN ONION & CILANTRO for garnish
  • LIME WEDGES, if desired
Instructions
  1. In a large soup pot over medium heat, add oil and onion. Season with salt and stir occasionally until soft.
  2. Add pork and cook together with onions for about 5 minutes. Add salsa verde, beans and chicken broth. Cover and cook at a simmer for at least 30 minutes and up to 1 hour.
  3. Add spices and season to taste with salt, if needed. Ladle into bowls and top with green onion and cilantro. Serve with lime wedges.

Recipe Source: Heather Christo


 

becca

 

More soup to love…

Perfect Potato Soup

White Chicken Chili

Ravioli Vegetable Soup