Salsa Verde Chicken Soup Recipe

I was sitting here scratching my head, trying to decide what to write about today and thought, “Why not share a recipe?” I chose Salsa Verde Chicken Soup because it was something I made just a few days ago and it was delicious! I made a few changes to the original recipe and I am happy with the results. This is basically a dump and heat recipe and is much simpler if you have cooked, diced chicken in the freezer already. This recipe can be made in a crock pot or instant pot, but it’s so quick on the stove top that it’s hard to do it any other way! I regret not taking a photo of my soup but I hope you will try this recipe! If you do, let me know how it turned out!

Salsa Verde Chicken Soup


2 lbs. boneless, skinless chicken breasts, cooked and diced
8 cups chicken broth
2 cups salsa verde
3 cans black beans, drained and rinsed
2 cans corn, drained
4 tsp. ground cumin
1 tsp. paprika
1 – 1 1/2 tbsp. ground chili powder
4 -5 tbsp. lime juice
1 tsp. dried cilantro
Salt & Pepper to taste

Optional toppings: Tortilla chips, avocado, sour cream, cheddar cheese

Add all ingredients, except for salt & pepper, and optional toppings. Cook on medium-high heat until hot and bubbly. Adjust seasonings to taste; you may want more salsa verde and less cilantro. You may want to thicken your soup a little with a masa-water slurry. Your taste is perfect for you!


A Sunday Recipe

31150328_10156333184669299_6846227332643094137_nI don’t know about you, but I love, love, LOVE Mexican food and foods with a Tex-Mex/SouthWestern flare! I seem to always crave foods in that flavor palate, whether I am eating out or if I’m cooking at home. I don’t cook much anymore though, due to my mobility issues but when I do, it’s something quick and easy. Last month I found an awesome new recipe and I tweaked it a bit for my own tastes. It was FABULOUS!

I hope you’ll give this a try some time. It’s really delicious and not too expensive to make, as I normally already have all the spices and seasonings in my kitchen. Maybe you do, too. I’ve used both chicken and beef…so take your pick! I prefer the beef version myself, but both are delicious and very filling!

Tex-Mex Steak Salad with Cilantro-Lime Dressing


2 tsp. brown sugar
1 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
A pinch (or more!) cayenne pepper
1 lb. flank steak (or chicken breast fillets)
1 Tbsp. olive oil
1 (15 oz.) can black beans, rinsed and drained
1/2 cup frozen corn, defrosted
1/2 cup grape tomatoes, halved
1 Tbsp. red onion, chopped

For Dressing:

3 Tbsp. olive oil
3 Tbsp. lime juice
2 Tbsp. fresh chopped cilantro OR 1 tsp. dried cilantro
1/2 tsp. salt
Black pepper, to taste

In a medium, bowl combine brown sugar, salt, cumin, garlic powder, chili powder, and cayenne. Mix well and rub spice mix over the steak (or chicken), coating well.

Heat a cast iron skillet to medium-high heat, add tsp. of olive oil and cook steak for 5 minutes on each side, letting a nice dark crust form on each side. Let steak rest for 5 minutes before slicing. (For chicken, cook each filet about 5 minutes each side, or until cooked through.)

While meat is cooking, whisk together olive oil, lime juice, cilantro, salt, and pepper. Add the beans, corn, tomatoes, and onion. Toss to combine.

Slice the meat against the grain, into strips. When ready to plate, add the lettuce to bowl first, then top with the bean and corn mixture. Add meat slices along the side of the dish. Serve and enjoy!

(You can mix the lettuce with the bean and dressing mixture if you’re serving 4 people. This was enough for Dad and me to have 2 meals, so I didn’t mix the lettuce for fear that we would have soggy lettuce for leftovers.)

Makes 4 servings.


Dad’s Chicken

Two days ago, Dad and I went to Springfield. I had an appointment with an Orthopedic Doctor and Dad went along for moral support. We had a nice lunch at Chili’s, although we seem more and more disappointed every time we eat there. Ice tea alone, cost us over $5.00, for just 2 of us! Anyway, I digress.

We were on the way home and had about 30 miles to go. Stopped at a light in a neighboring town (Ava, MO) Dad just happened to glance to his right, off the road. He said to me in a rather surprised voice, “Look, there’s a chicken down there!” “Where?” I asked. He said, “Down there,” as he pointed in the right direction. Trying to keep my eyes on the traffic light, while stretching to see where he was looking, all I could see was a chunk of metal sticking out of the grass. It looked like an old car jack or something like that. It was reddish brown, obviously rusty from being in the weather.

I told Dad, “All I see is a piece of metal sticking up in the grass. No chickens.” Dad says, “No, Goddammit! It’s right there. It moved! It’s looking this way!” I was laughing to myself, knowing that the thing I was looking at couldn’t have moved, and I sure didn’t see anything else down there! He was getting kind of mad because I was arguing with him. I wasn’t trying to argue, just stating a fact. The only thing down there was a piece of metal, rusty and old, left behind by someone. (Later, I realized it was a metal water pipe.) I said, “Dad, all I see is that metal thing. No chickens. It’s not moving.” He says, “Are you sure? I could’ve swore it moved!”

By the time the light changed (finally!) I had Dad convinced there was no chicken. We were laughing now. In his defense – It WAS colored like a chicken; that rusty-red rooster color!

A few days later, I was back in town and stopped to take a photo of what Dad saw. It does look like a chicken, doesn’t it?!


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