Green Chili Chicken and Lime Soup

OK y'all. This is my FAVORITE soup and my kids love it too. It is SO divine. I got it from here. I am going to post how I make it though. I make some very slight changes. We also freeze the left overs of this one. From one pot I fed my family and another family in need. THEN I made and extra batch without the cilantro to freeze. We have frozen it with the cilantro in it and it is just as good either way.

1 onion, chopped

4 cloves fresh or roasted garlic, minced

80 oz (10 c) chicken broth (I use the reduced salt bullion cubes)

10 oz can Rotel tomatoes, mild

7 oz can diced green chilies

4 medium chicken breasts, shredded

2 1/2 cups cooked rice

1/4 cup fresh lime juice

1 1/2 tsp ground cumin

Pinches Kosher salt

fresh cracked black pepper

1 bunch fresh cilantro, chopped

3 diced avocados, drizzled with lime juice

1 cup shredded cheddar cheese

1. Cook chicken in a crockpot; shred.

2. Spray a large skillet over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

3. Serve soup with fresh diced avocado, shredded cheese.

10-12 servings

Black Bean Butternut Squash Crockpot Chili

For the life of me I cannot remember where I got this recipe so if you know, let me know so I can link it up. We love it though. My husband was shocked when he was mid-meal and I told him there was no meat in it. We had A LOT left so I stuck the rest of it in a gallon freezer bag and froze it for later. It was as good as the first time.

Here we go:

3 onions, chopped

4 cloves of garlic, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 jalapenos, seeded and minced

2 14.5 ox cans of diced fire roasted tomatoes (or regular)

4 15 oz cans of black beans, rinsed and drained (or 8 cups of your pre-made beans)

3 tablespoons chili powder

2 tablespoon cumin

1 tablespoon dried oregano

2lb butternut squash, peeled, seeded and shopped into 1/2 inch cubes

salt and pepper

Spray large skillet with pan spray and add onions, peppers and garlic until tender. Put in slow cooker and everything else, except the squash. Arrange the squash over the chili. Cover and cook on low for 6 hours.

Update: I found this recipe on Crockpot Girls site.

Dried Fruit

I have loved all this fruit going on sale for 77 cents a pound! I have been buying it in the truck loads to freeze and dry. My lovely momma has a dryer. I was SO excited to dry TONS of plums this year. They are my favorite dried, next to pears. They are awesome for food storage AND for when you need fruit and run out. We love to snack on them too.

Give it a try!