I don't have exact amounts but here are some general quantities to go off of.
1 cup sour cream
3/4 cup mayonnaise
3 chopped jalapenos
1 small can (4.25 ounces) green chilis
5ish tablespoons dry ranch dressing mix
Chili powder
Onion powder
Garlic salt/powder
Add lime juice and/or cilantro if you want.
I add lime juice but no cilantro (mom has turned me anti-cilantro).
Put all of this in a blender. Add different spices depending on what flavors you like.
Warning: This gets spicier each day! So don't make it too spicy at the beginning otherwise after a few days it will be too spicy to eat!!!
Wednesday, November 4, 2015
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Add random diced/shredded vegetables if you want (peas, cauliflower, broccoli, carrots, etc)
In a large pot over medium heat, combine broth, water and chicken. Bring to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Add random diced/shredded vegetables if you want (peas, cauliflower, broccoli, carrots, etc)
In a large pot over medium heat, combine broth, water and chicken. Bring to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
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