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Wednesday, March 2, 2011

Pantry Challenge: Chicken Chili Soup

As February wound down, I figured it was time for a pantry challenge, which I'll explain in a future post. It was also cold and wet so I wanted either a bowl of soup or chili with fresh bread.

With a pantry challenge you never know if you have all the necessary ingredients on hand. Last year we were able to make fresh cornbread with chili for a pantry challenge.

Ingredients (serves 6)
  • 2 cans (16 oz) Trader Joe's Low Fat Vegetarian Refried Pinto Beans Salsa Style
  • 2 cans (15 oz) Kidney Beans
  • 1 can Rotel Diced Tomatoes & Green Chiles
  • 1 can (12.5 oz) Trader Joe's Premium Chunk White Chicken in Broth
  • 1 Tablespoon Minced Onions
  • 1 Tablespoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Crushed Red Pepper
  • 2 Tablespoons Hot Just Veggies Freeze-dried Tomatoes and Chilies 
    1. In medium sauce pan, combine the contents of all cans. 
    2. Add spices and Freeze-dried Tomatoes and Chilies.
    3. Over medium heat, bring to a boil. Reduce to low heat, and cook for at least an hour.

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