Wednesday, January 4, 2017
I love trying to recreate my own versions of some of my favorite foods from places I used to live but can't have anymore. This easy soup was inspired by a soup I had when I lived in Texas. When I lived there, I shopped at the grocery store Market Street, and they had a nice salad bar with several soups every day. My two favorite were the tomato bisque and a chicken and green chili soup which was slightly spicy and perfect for a really cold day. I made my own version of the tomato soup before, but I decided to recreate a very simple version of the chicken and green chili soup using my slow cooker---it was just as delicious as I remembered! You can make this soup as mild or as hot as you want depending on the green chilies and chili flakes. The real version definitely had red chili flakes speckling it, so for me they were a necessary ingredient!
Slow Cooker Green Chili Chicken Soup
8 cups chicken broth
1 lb boneless, skinless chicken thighs or breasts
1 lb peeled, cubed Russet potatoes
4 4-oz cans of green chilies (hot or mild)
1 tbsp ground cumin
1/2 tbsp chili powder
1 tsp garlic powder
red chili flakes, to taste (optional)
1. Combine all ingredients in your slow cooker (keep the chicken thighs or breasts whole to shred later) and cook on high 4-6 hours or low 6-8 hours.
2. Remove chicken and shred with a fork. Return the chicken to the soup and stir to combine.
Sunday, January 1, 2017
Happy New Year! It's hard to believe Chow Bella has been around 8 years now. I nearly tripled the number of blog post in 2016 compared to 2015, and I hope to continue that trend.
This year we kick things off by with tradition by having New Year's cabbage for good luck, but I turned it into a cole slaw with lots of non-traditional ingredients, including kale, bacon, blue cheese, golden raisins, and pecans. I love salads the combine sweet and savory ingredients. This makes a really big bowl but my mom, dad, and I managed to eat the whole bowl for lunch!
Kale Slaw with Blue Cheese
2/3 cup mayonnaise
3 tbsp honey
3 tbsp Dijon mustard
3 tbsp apple cider vinegar
4 cups cole slaw mix (containing green and red cabbage and carrots)
4 cups (packed) shredded kale
4 slices bacon, cooked and crumbled
1/2 cup golden raisins
1/2 cup chopped pecans
1 apple, cored and diced
1/2 cup crumbled blue cheese
salt and pepper to taste
1. In a small bowl, combine mayonnaise, honey, mustard, and vinegar. Set aside.
2. Combine all remaining ingredients, except blue cheese, and toss with the mayonnaise mixture until thoroughly combine. Finally, gently combine the salad with the blue cheese crumbles. Season to taste with salt and pepper. For best results, chill at least 1 hour for the flavors to combine well.