by Kelley Lindberg
There’s about an inch of snow outside this morning, which is making my son really happy. Just yesterday he was asking if I thought we’d have a white Christmas this year. Today’s snow may not last until Christmas, but it does make the world lovely, soft, and more beautiful – at least for a while.
So, while I’m looking at the frosty world outside, I’m still hankering for some new soup recipes. Many thanks to Julie for posting her delicious-looking recipe for White Chili – if you haven’t seen it yet, go to the Comments from last week’s post.
Now, for the rest of you… come on! Let’s see those yummy soup recipes that are free from peanuts, tree nuts, milk, egg, soy, wheat, seafood, and shellfish. There are plenty out there – and if you post a recipe, you’ll be entered in my random drawing for a free food-allergy cookbook!
Let’s get soupy!
3 comments:
How do we enter this soup contest? Here's my entry:
http://www.epicurean.com/featured/tortilla-and-lime-soup-recipe.html
It's the best in the world. YUM.
-Kathryn Raphael
White chili with chicken
1 can white kidney beans (19 oz)
2 cans northern beans (15 oz ea)
3 cans small white beans (15 oz)
1 can green enchilada sauce (19 oz)
2 cans diced green chiles (7 oz ea)
7 oz (1/2 jar) of salsa verde
9 oz (1/2 can) crushed tomatillos
1 1/2 pounds chicken breasts
2 T oil
Salt, pepper, garlic powder
Drain beans, put in large stock pot. Add green enchilada sauce, diced green chiles, salsa verde, and tomatillos. In separate pan, sauté chicken in oil with salt, pepper, and garlic powder. Cut into small pieces and add to pot. Cook until hot. (Thicken with refried beans if necessary.)
Hi mom!! great post!!!
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