I am so excited today!!! This is my first recipe for the Secret Recipe Club. I am so happy to finally be apart of this group.
In case you’re not familiar with the group, here’s a little scoop for you! Once a month you get assigned a blog and you get to pick whatever recipe you want to make and then on the secret reveal day I get to share with you the recipe. The blogger you get chosen doesn’t have any idea who has there blog, after all it’s a secret!
My assignment was to find a wonderful recipe from Highlands Ranch Foodie and boy did I have a tough time. It took me two weeks to find a recipe! Why so hard? Everything looked amazing!! Lea Ann is the owner Highland Ranch Foodie and she has a passion for Southwestern style food. Everything I love!! My family thinks it’s so crazy that being from Buffalo, that I have a love for southwestern food. I swear I can eat peppers, hot sauce and beans everyday! That’s why I chose Lea Ann’s Southwest Chicken and Bean Soup, it sounded simply amazing and believe me it tasted amazing!!!
The only things I changed in this recipe was using black beans instead of kidney beans and I didn’t use the Chipotle Pepper in Adobo Sauce, which I think this is what the recipe needed. I LOVE Chipotle Pepper in Adobo Sauce but my Husband is not a spicy kind of food guy. So I skipped the pepper but added Chipotle Pepper seasoning. I just loved the soup, it had a lot of flavor and was perfect for my dinner. I topped it with some chopped tomatoes and onions, guacamole, Mexican Cheese and Tortilla Chips. My Husband loved it too. But next time when I make I am so adding the Chipotle Pepper. I know that is the whole basis of this recipe.
I highly recommend visiting Highlands Ranch Foodie for some wonderful down home southwestern comfort food. After reading Lea Ann’s blog I so want to go to Denver. Did you know going to Denver is on my bucket list of places to go before I leave this earth. I don’t know why, but I have always been intrigued by Denver.
- Serves: 3 Cups
- Serving size: 1 Cup
- ½ cup Sweet onion, chopped
- 2 cups Chicken Broth
- 1 cup black beans
- 1 Large jalapeno pepper, seeds and veins removed and fine chopped
- 1 tsp. Dried Mexican oregano, crushed
- ½ tsp. Ground cumin
- ½ tsp. Garlic powder
- ⅛ tsp. chipotle powder
- 6 oz. Boneless, skinless chicken breast halves, cut into bite sized pieces and sauteed until almost done
- In a Dutch oven add all of your ingredients except for chicken and simmer covered for 20 minutes.
- Add in cooked chicken and let steep until heated through. About 5 minutes.
- Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.
Recipe: Highlands Ranch Foodie
Well my Friends time for me to take off!! Tomorrow is a BIG day for Peanut Butter and Peppers, I’m so excited!! So be sure to stop back!!
Now make sure you visit the other recipes in the Secret Recipe Club.
Have a wonderful week!