Fall is here.
I’m in LOVE with this season. Virginia does Fall like no other state, the leaves, the smells, the crisp freshness in the air…. *sigh*
With fall comes my obsession with all things pumpkin spice, hot drinks galore and soups of every flavor. So I decided I would share something that my family craves every time fall rolls around: More Corn Soup.
This wonderful concoction got it’s name when my sister and I were up late one night trying to make a pot of soup with limited ingredients.
“Just add more corn!” She said laughing, “Errybody loves corn!”
Needless to say, she was right, and a bowl of awesomeness was born.
The best things are the things that are shared 🙂 So here you go!
1 Large Onion, diced
1 lb chicken
1 T Olive Oil
48oz Chicken Broth
2 Cans Butterbeans (or Northern Beans)
2 Cans Black Beans
1 Can Kidney Beans
3 Cans of Corn 🙂
8oz can of Enchilada Sauce
Chicken Seasonings
1 T Mrs. Dash Salt Free Orginial Blend
1 t Paprika
1 t Chili Powder
1 t Cumin
*Cover chicken in the seasonings and cook chicken on Medium/Low; cover
*Once Chicken is 3/4 cooked, turn on high and lightly sear it on both sides
*Wait until chicken is completely cooled, then dice
*Add oil to pan and cook diced onion in leftover chicken spices until transparent (use a spatula and scrape the spices & flavorings from the bottom of the pan, so they mix in better with the onion 🙂
*Mix everything in a large pot and cook on medium heat until simmering.
*mmm enjoy this spicy goodness 🙂
YUMMY!
RED VELVET HOT CHOCOLATE WITH CREAM CHEESE STUFF
Serves 4
For the hot chocolate:
4 cups of milk
splash of water
3/4 cups of premium semi-sweet chocolate chips
1 teaspoon of red food coloring paste
For the whipped cream:
1 cup of heavy whipping cream
1 tablespoon of sugar
1 teaspoon of whipped cream cheese
In a medium mixing bowl or a stand-up mixer, pour in heavy whipping cream and sugar. Whip on medium with the whisk attachment for 2-3 minutes. Just before it peaks, add the teaspoon of whipped cream cheese and whisk for another 2 minutes. Taste the whipped cream and add more cream cheese to taste. If you like it more tart, I’d say add another 1/2 teaspoon, just be careful to not over whip or you’ll have butter on your hands in no time.
In a medium saucepan, heat the milk over medium heat. Add a splash of water and the chocolate chips, constantly stirring gently . When almost melted, add the red food coloring paste and stir some more. The color should be a deep red, similar to the picture above. When the chocolate chips are all melted, pour the hot chocolate in four mugs and top with the whipped cream.
(Not sure if you are aware of this or not, but it totally reminded me of you <3)