Chicken Verde Soupless Soup

As it turns out, fall has stayed long enough another warm meal can served and Slow Cooker Salsa Verde Chicken Soup was the winning recipe.

Modifications Made:
To a large dutch oven the following was added:
1 small chicken, cut into quarters
1 cup salsa verde
2 teaspoons comino
1 teaspoon paprika
3 bouillon chicken cubes
Water from 15 oz canned corn with peppers and onions
Water from 15 oz canned hominy
Water to cover chicken

Chicken was cooked on low until meat falling off bone. With chicken removed, corn, hominy, and one can of well rinsed and drained black beans were added. Chicken was shredded, returned to pot, and allowed to rest for 15 minutes.

Scaled for Likability: Good
Soup flavor was full without being a heavy cream or tomato based soup, spicy without leaving burning lips, smoky from the comino, and full of tasty veggies and tender chicken. What the soup was not was soup. Once the table counterparts were served with as much stock as could be ladled out, my bowl was simply soupless. Don't get me wrong, the soupless soup was great but soup stock is my favorite part of any soup.

My stock was clear in color where as the original post was the color of dark roux. I am at a loss as to where the color came from in the soup. Next time this is soup is made, stock and seasonings will be doubled and a one tablespoon of chili powder will be added for both seasoning and color.

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Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

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Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Eating Waffles

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