I'm moving everything from the cooking closet [my other blog that has been inactive for over a year] over here to MN365. I'm decluttering. Hope it's not too annoying! (-:
---------------------------------------------------------This recipe is dedicated to MegB. She was my roommate for the three years I lived in Durham, NC. We both cooked, but I...howshallwesay....made it up as I went along. That's right, I'm not much of a recipe follower. I'm a recipe reader, I'm a cookbook lover, I'm inspired by beautiful food, but I don't follow recipes well.
Originally posted in September 2011.
I've always been bull-headed like that.
So, most of the time I make things up. You can do it too, just leave out what you don't like and add in what you do [if it goes together] and voila--you're cooking!
A few weeks ago when the weather turned cold I received a text from MegB about this recipe. I failed to reply, hence this post.
[Confession: I'm not quite used to only cooking for myself yet.]This is traditionally a broth based soup, but I wanted it to be a little thicker, a little heartier so I started with a roux. This is completely optional.
Feed me! Pet me! Love me!
The Recipe, for one [double it if you're out of control like some people]
- 2-4 Tbsp, Butter or Oil
- 2-4 Tbsp, Flour
- one can Broth--Chicken or Veggie
- shredded Chicken, you can poach [just boil the chicken until cooked through] 2 boneless, skinless breasts for this if you'd like some meat [optional]
- one can Chili Beans
- one can Corn or Hominy
- one can Diced Tomatoes--salt-free, please
- one can Rotel--whatever variety is your favorite
- half a jar Salsa
- half [or a small if you can find it] a package chopped, frozen Spinach [optional]
- Cumin, 1-2 tsp
- Onion Powder, 1 tsp
- Garlic Powder, 1 tsp
- Red Pepper, how spicy do you like it?
Dump everything into a pot and cook until bubbly. Top with cheese, chips and sour cream if you want to go all out. I only went 2/3 out.