Recipe and a Couple Shout-Outs

Our spouses’ club meeting for this month is Thursday night, and it’s a Soup Exchange.  We’re all to bring a crockpot full of soup, gladware containers, and copies of the recipe.  Then we can taste each other’s soups, fill our gladware with a selection of the buffet, and take home a bunch of freezable servings of different soups and the recipes so we can remake them!  It should be a very yummy evening, but I needed to get my act together and figure out what recipe I was going to contribute.

After a failed attempt at Cooking Light magazine’s cover soup of the month (Baked Potato Soup… I’ll tell the tale in a future post… argh), I opted to go with a recipe that was deemed “fail-proof” and “awesome.”  It comes to all of us courtesy of TWP, (via a restaurant in Minneapolis).

Cafe Latte Chicken Salsa Chili

– 3 T olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 1/2 Cups chopped yellow onions
– 1/2 tsp crushed red pepper flakes
– 1 T minced fresh garlic
– 2 tsp minced fresh jalapeno chili peppers
– 1 1/2 Cups chicken stock
– 3 T chili powder
– 1 can (28 oz) whole tomatoes, undrained and broken up
– 1 can (28 oz) tomato puree
– 2 cans (15 oz each) dark red kidney beans, drained
– 1 can (15 oz) hominy
– 1/3 Cups chopped fresh cilantro
– 2 T freshly squeezed lime juice

To make chili: Warm olive oil in a large stockpot over medium heat.  Saute chicken until cooked.  Add onions and reduce heat.  Cook for three minutes or until onions are tender.  Add pepper flakes, garlic, jalapenos, chicken stock, chili powder, tomatoes, tomato puree, kidney beans, and hominy.  Simmer for 15-20 minutes.

To serve: Add chopped cilantro and lime juice just prior to serving.  Adjust seasoning to taste.  Top with sour cream, chopped red onions, grated cheddar cheese, and/or tortilla chips.

CRAZY good.  YUUUUUUUUUMMMMMM!!!  Here are my notes:

– I omitted the jalapenos, because I couldn’t find them at the store, and my taste buds are wimpy.  I also only used one can of kidney beans, which was plenty.

– This was my first chance to test-drive my new mini electric chopper, and it worked like a charm!  Finally, chopped onions that are the same size and don’t look like a small child spent three hours simply pulling an onion into pieces.  Thanks for the chopper Mom!

– The heat level on this is a solid medium.  I didn’t add any of the extra items, like sour cream, that might have combated the spice, so I can’t say for sure.  When I make another batch to take along on Thursday, I will probably reduce the amount of chili powder to 2 tablespoons.

– The recipe looks like it has a zillion ingredients, but most of it is just dumping cans of stuff in the pot, or measuring spices.  Totally doable.

– And of course, it simmered on the stove for way more than 20 minutes because I’m a super slow chef and by the time I measured everything and opened all the cans, a good 45 minutes had gone by.  However, I’m sure it will speed up the second time around, and regardless of how long it takes, it’s totally worth the wait.

Thanks TWP!!!

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