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Monday, March 5, 2012

A Recipe, An Explanation and A (closed) Giveaway!

**The Giveaway mentioned in this post is closed

OK. So, this blog isn't a food blog. After all, the reason I started it in the first place, was so that I'd have one place to share my recipes (my other blog) and a separate place to ramble on about my life and share some of the non-food related stuff that I enjoy.

That's why this will probably be the only time you'll ever see a recipe post here at Spilled On The Kitchen Table. Why is it here, instead of at my food blog? Well, technically it is at my food blog. BUT, I've just found out about an amazing linky party/giveaway called SoupaPalooza (At the eleventh hour, no less. The giveaway closes at 11:59 PM tonight!) that's being hosted by Kristen at Dine and Dish and Cheryl at Tidy Mom and I wanted to get in on the fun.

Hmmmm, that still doesn't explain why I'm posting this recipe here, does it? Well, my original post of this recipe was already full of links to other parties and other blog posts etc., etc. and for some reason, it also didn't want to play nice with the linkbacks needed to enter the giveaway. So... In order to keep my entry for said SoupaPalooza simple and to the point, I'm re-posting it here.

Now that I've given the explanation, here's the recipe and some of the photos from the other post. If you want to see more pics and/or read more of my jibber-jabber, just click HERE for the original. Or... Given my tendency to ramble on incessantly sometimes, you might just prefer this less verbose version. ;~)

Oh, and don't forget. Come and join SoupaPalooza at Tidy Mom and Dine and Dish, sponsored by Kitchen Aid, Red Star Yeast and Le Cruset. (and hurry because time is running out!)

Tex-Mex Chicken Chili Soup
  • 2 - 3 Cups Chicken, cooked and shredded
  • 1 28oz Can Petite Diced Tomatoes
  • 1 - 2 Qts Chicken Stock or Broth
  • 1-2 Tbls Light Olive Oil or Canola Oil
  • 1 Red or Green Bell Pepper, chopped
  • 3 Carrots, peeled and chopped
  • 1 Lg Onion, peeled and chopped
  • 1 - 2 Large Cloves Garlic, finely minced or pressed
  • 1 Can Niblets Corn
  • 1 Can Mild Chopped Green Chillies
  • 1 Can Pinto Beans, drained and rinsed
  • 1 Can Red Kidney Beans, drained and rinsed
  • 1 Tbls Chili Powder
  • 1 Tbls Ground Cumin
  • 1 Tbls Adobo Seasoning
  • 2 Tsp Onion Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Kosher Salt
  • 1 Tsp Fresh Ground Pepper

This is one of our favorite soups and it's "souper" easy to make. (sorry, I know that was lame, but I couldn't help myself)

It may look like a lot of ingredients, but there really isn't a lot of cooking involved, because most of the ingredients have already done the work for you. Just saute the bell peppers, onions and carrots and "dump in" the rest!

A rotisserie chicken and some prepared broth or stock give it that "simmered on the stove all day" flavor, in a fraction of the time.

I usually garnish mine with sour cream or you can sprinkle on a little shredded Cheddar or Monterrey Jack cheese. You can also add chopped green onions or sliced jalapeno peppersas a garnish, if you want a fresh kick of flavor. Hubby kicks his up with a shot (or 10) of his favorite hot sauce. (I swear that man has an asbestos tongue!)


  1. This looks really good Mary! And I have all of the ingrediants on hand. Bonus! Guess what we're having for dinner tonight?

  2. Hey Becca! Happy to oblige! It's probably the one soup I make most often around here. (New England Clam Chowder comes in at a close second.)

    Hope you and the fam enjoy it! It freezes beautifully too, if there are any leftovers. :~)


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