HI Everyone,
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.
- 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!
Toodles,
Jen
Thanks so much for such a nice write up. And yes, Denver/Colorado should be on your bucket list … don’t get me started. I love it here. 🙂 I’m flattered that you had a hard time picking what to make, but let me tell you, you picked a tasty one. We were at friends this weekend and she brought up this recipe, said she had made it often and really liked it. Yes, those chipotle peppers can be HOT and can be too hot. I usually lay them out, open them up, scrape the veins and seeds out and then use them. So nice to find your blog, and thanks again for trying my soup and the great blog post. Nice photos!
I just loved your soup and I loved your blog!! Great advice with the peppers. I love spice and heat, but my family doesn’t! 🙁 I just have to make it to Denver one day!!!
What a perfect choice, especially now that it is really getting to be soup weather! This soup looks delicious – I will definitely be giving it a try this fall!
Thanks! I thought it would be a good one to try!!
The soup looks delicious. I’m all over the soups now that it’s getting chilly outside.
Welcome to SRC!
I love the sound of this. Luckily my husband and I both love spicy food so I’d have no problems following this recipe.
Anything southwest, and I am in!
Welcome to SRC Group B! I love southwest flavors–great pick.
Thank you! I am so proud to be apart of SRC!
I just pinned your awesome recipe! Thanks for sharing and have a great day.
Miz Helen
Thank you for having me!! 🙂