Our Fabulous Bites

I made this a while ago and the three of us very much enjoyed it. I just made it again to try to remember how I did it since I changed it from the original recipe, and this is what I came up with. I don't always use exact measurements, just kind of go with the flow. Which is something that is great about soup, you can throw in whatever really. So these were my measurements basically. Potato Soup 3 large russet potatoes Salt 1/2 stick butter 1 1/3 c milk 1 c chicken broth 1/2 c sour cream Salt & Pepper Scallions, thinly sliced Shredded cheddar cheese Bacon, crumbled Dice potatoes to your liking. I prefer smaller squares for this soup. Place them in a pot and cover with salted water, bring to a boil. I boil them until they have a slight bite, so they don't get too soft as they simmer. Drain water and return to pot. Add butter, milk, broth, sour cream, and s&p to taste. Bring to a simmer until potatoes are to your liking. Garnish e

Made this months ago as well, and we all really liked it.  Mexican Chili 1 medium zucchini, chopped (about 1 1/4 cups) 1 can (15 oz) kidney beans 1 can (15 oz) pinto beans 1 can (8 3/4 oz) corn 2 cans (14 1/2 oz each) chicken both 1 jar (16 oz) thick and chunky salsa 1 can (8 oz) tomato sauce 3 cups shredded cooked chicken 1 garlic clove, pressed 11/2 -2 tbsp. chili powder 1 tsp. ground cumin 1. Chop zucchini. Drain and rinse beans and corn. 2. Combine chicken broth, salsa, and tomato sauce. Add zucchini, beans, corn, chicken, garlic, chili powder, and cumin. 3. Bring to a boil: reduce heat and simmer 30 minutes OR you can always just cook it in a crock pot. Toppings: shredded cheese, sour cream, tortilla strips/chips, green onions, and fresh cilantro leaves. Bon Appetite!