During the cold seasons I love cooking. I am notorious for recreating recipes off of Pinterest, however, when it comes to soups and stews, I'd much rather be innovative and make up my own recipes.
The past two times I've done this, our tastebuds have been beyond satisfied.
Here are two of my latest recipes:
Ami Mani Soup (Aka Chili Fiesta Bean & Chicken Soup or Autumn Soup)
Ingredients:
32 oz Chicken broth
25 oz Chicken, chopped
15 oz can Pinto Beans
15 oz can Black Bean Fiesta
A pinch of salt & pepper
Small pinch chicken bouillon
Dash of dried Parsley
2 Tbsp Sour Cream
2 pinches flour - add more for thickness/stew
Cilantro
1/8 tsp Seasoning salt (optional)
1/8 tsp Celery salt (optional)
Garlic pepper (optional)
Instructions:
Mix all ingredients into a pot. Bring to boil until the broth thickens.
Let simmer for 5 minutes and serve. From start to finish the cooking
takes about 15 minutes.
Let simmer for 5 minutes and serve. From start to finish the cooking
takes about 15 minutes.
Toppings for soup:
Cheese
Fritos (optional)
Sour Cream
Ami Mani Chicken Noodle Soup
Ingredients:
Egg Noodles
Water
1 can Cream of Mushroom
1 can Cream of Chicken
Chicken, chopped
Carrots
Onion, chopped
Dill weed
Herbs de Provence
Garlic Pepper
Chives
Instructions:
Cook egg noodles about 2 minutes short of al dente time
(before they're completely soft). Drain half the water at this point.
Next, add both the cream of mushroom and the cream of chicken.
Stir. Add in the chicken. Add vegetables and seasonings to taste.
Start with 1/2 to 1 tsp of each seasoning if you really need to measure.
Once the chicken is cooked thoroughly then your soup is done!
(before they're completely soft). Drain half the water at this point.
Next, add both the cream of mushroom and the cream of chicken.
Stir. Add in the chicken. Add vegetables and seasonings to taste.
Start with 1/2 to 1 tsp of each seasoning if you really need to measure.
Once the chicken is cooked thoroughly then your soup is done!
The soups were so good we forgot to take a picture!
