2.02.2016

Green Chile Chicken Soup

Recipe for Green Chile Chicken Soup

Oh my, has it been a busy couple of weeks for me.  There is lots happening at the Lakehouse that I can't wait to show you and I have been busy at home cleaning out drawers and closets and garages.  That is a big job at my house...I am kind of like Joanna Gaines.  I have cool stuff stashed all over the place but  because I am not going to have a business like hers, I have decided to let go of some of it and clean out the junk that fills up my life.  I'm doing that in the natural and spiritual parts of my life.   It is hard but it brings so much freedom too.  Anyway, I decided to pop in and give you the recipe for this new soup that I created simply because I was in a hurry and needed something really good for supper.  He loved it.

This is a quick soup to make but it tastes oh so much better after it has sat for a while.  I likw to allow those flavors to meld and become oh so yummy.  I do this by letting the soup rest for about 30 minutes and then reheating it to serve hot.  This can definitely be served immediately but it is worth the wait to allow those flavors to meld together.

Green Chile Chicken Soup

1 1/2 C. Chopped Chicken Fajita Meat
1/4 C Onion Chopped
2 Cans Green Chilies
1 Can Cream of Chicken Soup
1 Pkg Chicken Alfredo Hamburger Helper
1 Sm Pkg Mixed Frozen Vegetables
1 Pkg Velveeta Cheese Shreds
2 1/2 to 3 C Water
Salt and Pepper

In Skillet over medium to high heat Stir Fry Chicken Fajita Meat, and onions.  Towards end of cooking I add both cans of green Chilies.  Stir fry a bit longer to get those flavors released and mixed.  Dump all this into a Soup Pot.  Add Spice Mix from Hamburger Helper Mix.  Mix Well.  Make sure all spice mix is broken up and dissolved.  Add all other ingredients.  Cook on medium until noodles are done.  Allow this soup to rest for about 30 minutes and then reheat to serve.  This would be really great with some Corn chips served on the side.

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