Souper Freak

Moving, working, holidaying, traveling….they’re all the reasons it’s been over a month since my last post. The truth is, I’ve made a lot of soup and other recipes without blogging about it. Some highlights?

* Not just one…..

….but two pho nights, both pho-nomenal!

* An impressive vegan dish — tofu browned in the oven, with snap peas and a delicious tahini-maple sauce. Next time, I’m going to try it with broccoli.

* A whole number of dishes served at our fabulous house warming party for our new apartment! Here I am serving my “famous” bacon-wrapped dates and bacon-wrapped water chestnuts!

But now it’s time to start stirring and posting again. Tonight I made the most delicious, satisfying and surprisingly easy chicken bean chili. I followed some of the tips in the “Comments” section and made some tweaks to the recipe: I used jalapeno verde salsa in place of both the chiles and the tomatillos. I used some fantastic ground chicken from the farmer’s market in place of the diced chicken meat. And I doubled the canned tomatoes, beans (one can pinto, one can black beans), and chicken broth. I also used frozen corn instead of fresh, but added some fresh carrot and celery to up the vegetable profile.

Really incredible! I topped my bowl with sour cream, avocado and a squeeze of lime. Just in time for the Super Bowl! Try this recipe, my fellow SouperFreaks! You’ll be glad you did.