Thursday, November 21, 2013

Hearty Homemade Soup

It actually got down to about 40 something last week (crazy, I know, we do live in Florida after all) but don't worry yourself sick, it's back up to a balmy 70+ degrees here this week. I jumped at the opportunity to make a homemade soup however when it wasn't a million degrees out still in the middle of November. This recipe had been on my Pinterest board for AGES, literally, and so I thought I'd stop starring at it every week I make the weekly menu and just try it already.

It was SO good and pretty easy to make. The best part was that all the ingredients, for the most part, were fresh and the ones that weren't could totally be subsisted with their non-canned versions. Now that we have a little one on the way I'm trying to be more conscious about the meals we introduce into our weekly food rotations. Since the hubs generally detests veggies, he wasn't a huge fan. However, he's going to have to learn to suck it up a little when Baby E starts to eat solids and "normal" people food. She can't live off of potatoes and red meat anyways right?! That's what I'm saying!

So, if it's nice and fall feeling where you are this weekend or next week I'd highly recommend adding this to your menu :) It also makes awesome leftovers, seriously. I ate it for lunch for a week straight! So yummy! I think I'm going to try not adding in the cheese next time to make it a tad healthier as well.

Hearty Fall Veggie and Cheese Soup
*Adapted from here*
3 cups chicken stock
2 skinless, chicken breasts cooked and shredded

2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes (or you could peel and blanch your own!)
2 jalapeno peppers, minced
1 green bell pepper, diced
1/2 large onion, diced
4 cloves garlic, minced
½ tbsp salt
½ tbsp peper 
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz pepperjack cheese, divided
1 cup cilantro, chopped

*Cook all ingredients except for cheese in crockpot on low for 3-4 hours or until ready to serve. Once you are ready to eat stir in cheese. You can also make on the stove if you prefer, I just love the ease of the crockpot plus it makes your home smell heavenly.

The original recipe recommended serving with tortilla chips, so if that's your thing I'd go for it! You can also add more Jalapeno's if you want a spicier taste!

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