**Southwestern Corn Chowder**

**Southwestern Corn Chowder**

WHAT U WILL NEED::

4 Boneless Skinless Chicken breast cooked, shredded or cut up in 3/4 inch cubes

1 Medium onion cut in thin wedges

1 Tablespoon oil

2 Teaspoons ground cumin

2 cans of ck broth (14.5 oz each) or i used bouillon cubs (2 cups)

1 can or package of corn (10 oz)

1 cup of salsa

1/2 cup of chopped sweet red pepper

 1/2 cup of chopped yellow pepper 

 1/2 cup of chopped orange pepper

2 Tablespoons cilantro

2 Tablespoons cornstarch

2 Tablespoons water

I'm using boneless skinless frozen chicken and gonna grill it.

 Get your grill hot and ready then.. 

Spray your grill with cooking spray

Cook your chicken.

Half way through cooking I butterflied my chicken.

Awww my chicken loves me.. lol~

Shred it up like this.

Chop up peppers in cubes.

In a large pot add the Tablespoon of oil and your onion wedges and Sauté them.

I didn't have ck broth but I had some bouillon cubes! so I boiled 2 cups of water and added 2 cubes to make my ck broth~

After your onions have sautéed a bit add the shredded chicken.

Add cumin.

Add chicken broth.

Add your can of corn.

I had made some homemade salsa from my garden and canned a bunch of it~ so I'm adding my salsa to it~ but u can add your favorite salsa!

Add to the soup.

Bring all this to a boil; Reduce heat; cover and simmer for 15 mins.

Stir in your peppers.

Add the cilantro.

In a separate bowl combine the cornstarch and water till smooth.

Then add to the soup.

Bring back to a boil; cook and stir for 2 mins. or until slightly thickened.

Spoon into your bowl. 

Add some sour cream, cheese, tortilla strips, jalapeños, black olives or whatever you would like!

But the main soup is done

ENJOY!!!! 

*CHICKEN AND DUMPLINGS*

CHICKEN AND DUMPLINGS

WHAT U WILL NEED::

 4-5 CHICKEN BREAST

1.5 LBS MARY B'S FROZEN DUMPLINGS 

1 32 OZ (2 LBS) BOX OF CHICKEN BROTH

2 CANS OF CREAM OF CHICKEN

4 CANS OF WATER

THIS IS OPTIONAL!!

(3 TBLS. BUTTER,CARROTS, CELERY, ONION, GARLIC)

I REALLY NEVER USED THESE IN THIS JUST FOR THE BLOG I DID~

WISH I DIDN'T PUT THE CELERY IN IT CAUSE I DO NOT LIKE CELERY AND I ENDED UP HAVING TO PICK THROUGH AND TAKE THEM OUT~ BUT ITS UP TO U~ THEY DO ADD A GOOD FLAVOR AND CRUNCH TO THE SOUP~ =) 

THIS IS THE CHICKEN I BUY!

I HAVE ABOUT 5 PIECES FROZEN! 

LEAVE THEM IN THE BAG AND THAW UNDER RUNNING WATER,, OR IN THE MICROWAVE WHATEVER U WANT.

BUTTERFLY THE BIG PIECES.

I SEASON THEM WITH MY SPECIAL INGREDIENT. SEASON SALT!

BAKE THEM HOWEVER THE PACKAGE SAYS.

IT WAS LIKE 35-45 MINS. AT 375.

OR GRILL THEM IF U WANNA.

JUST COOK THE CHICKEN.

OPTIONAL:

CHOP UP YOUR ONIONS, CELERY, CARROTS, AND GARLIC.

MELT YOUR BUTTER AND SAUTÉ THEM FOR ABOUT 5 MINS ON MEDIUM HEAT.

AFTER YOUR CK IS DONE LET THEM SIT TO COOL.

SHRED THEM LIKE THIS! USE YOUR HANDS ITS A LOT EASIER

ADD CK TO YOUR ONIONS,CARROTS, CELERY, GARLIC AND ADD IN ABOUT HALF THE BROTH. STIR THEM UP A LIL BIT.....

THEN STRAIN THE BROTH BACK OUT IN A BOWL.

PUT IN YOUR POT THE STRAINED JUICES FROM THE CK, ADD THE REST OF THE BROTH, THE 2 CANS OF CREAM OF CK, AND 4 CANS OF WATER~ 

WHISK IT REALLY GOOD TO GET THE LUMP SOUP TO DISSOLVE.

BRING IT TO A BOIL. KEEP STIRRING IT THO.

WHILE U WAIT FOR IT TO BOIL GET YOUR DUMPLINGS OUT OF THE FREEZE AND START TO BREAK THEM UP LIKE THIS! DON'T FORGET TO STIR THE POT EVERY FEW SECONDS!!!

ONCE YOUR BROTH IS BOILING START TO ADD YOUR DUMPLINGS STIRRING REALLY GOOD EACH TIME U ADD THEM CAUSE THEY WILL STICK TOGETHER~ AND TO THE BOTTOM OF THE POT!

ONCE ALL THE DUMPLINGS ARE ADDED TURN DOWN THE HEAT AND COVER FOR LIKE 30 MINS. STIRRING OFTEN~

AFTER THE DUMPLINGS ARE DONE, ADD YOUR CK U STRAINED EARLIER~

STIR UP GOOD AND LET THEM SIMMER JUST A BIT! THEN YOUR DONE.

ENJOY!!!!!!

*Loaded Tater Soup*

WHAT U WILL NEED:

***I DOUBLED THE RECIPE, IT MAKES A GOOD BIT DOUBLED SO I COULD FREEZE SOME*** 

SOUP

8 - baking potatoes
1 1/3 cup butter
1 1/3 cup all purpose flour
6 - cups milk
4 - cups chicken broth
1 1/2 tsp salt
1 tsp pepper

1 - 16 oz container sour cream

TOPPING:
1 package of Real bacon 4.5 oz.
 chopped green onions
 shredded Cheddar cheese

***IF U JUST WANT 4-5 BOWLS THEN USE THIS RECIPE***

SOUP

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper

1 - 8oz container sour cream

OKAY 1ST THINGS 1ST BAKE YOUR POTATOES OR MICROWAVE THEM! I MICROWAVE THEM IN A BOWL WITH JUST A LIL BIT OF WATER AND POKE HOLES IN THEM~ MAYBE 10 MIN THEN FLIP THEM AND DO ANOTHER 7-10 MINS UNTIL WHEN U STICK YOUR FORK IN THEM AND THEY ARE SOFT~ 

NOW I CUT THEM IN HALF AND SCOOP OUT TATER WITH A SPOON!

CHOP THEM IN BITE SIZE PIECES. SET ASIDE.

MELT YOUR BUTTER ON MEDIUM LOW HEAT.

ADD THE FLOUR AND WHISK!

MAKE A ROUX. TURN THE HEAT TO ALMOST MEDIUM AND COOK ABOUT A MIN WHISKING IT CONSTANTLY!!

ADD IN  HALF THE BROTH. KEEP WHISKING!!

ADD IN HALF MILK. KEEP WHISKING!!

THEN THE REST OF THE MILK AND BROTH.TURN UP TO MEDIUM AND KEEP WHISKING TILL IT STARTS TO THICKEN. *DONT LEAVE IT, IT WILL BURN AT MEDIUM HEAT~ KEEP WHISKING~ SERIOUSLY**

AFTER ITS THICKENED ADD YOUR TATERS, SALT, PEPPER. NOW IF U USE THE WHISK THE TATERS ILL GET STUCK IN IT! SO GET A DIFFERENT SPOON AND KEEP STIRRING FOR ABOUT 15 MINUTS.

(I DONT ADD PEPPER CAUSE MY 4YR OLD WILL NOT EAT IT, IF SHE SEES THE BLACK SPECKS) 

MIX IN THE SOUR CREAM UNTIL ITS WELL BLENDED. 

THEN PUT IT ON LOW OR TURN OFF~

 ADD THE TOPPINGS!

ENJOY!!