The Tasty Travels of the Swanky Budgeteer.

Thursday, September 18, 2014


Soups using my very own recipes

Both of my children suffered from sniffly noses and scratchy throats this week. My son wanted a Mexican food on the night he was feeling under the weather, so I created a "South Western" style soup for him. I knew that the immunity building, antibiotic properties of the garlic, the vitamin c boost from the fresh lime juice, and all healing attributes of all the other carefully planned ingredients in my soup would aide in a quick healing. By the way, my family LOVED this soup. My mom came over and had a bowl, and boldly stated that this was the very best soup I'd ever made! Heeeyyy!! Cullen was only ill for about 48 hours. (I'll share my go-to homeopathic medicinals in a later post. No Tylenol or Motrin over here! Soup recipe below.

The constant rain here left me longing for a light, yet, hearty (if that makes any sense) chili. I was in a rush, and cooking rather late so for Wednesday and Thursday's meal, I made a savory White Bean Chili. Recipe to follow.

Please note, I prefer to use fresh herbs and spices purchased in bulk from local stores and vendors. I do, sometimes use good ol' bottled spices, but for these recipes, I tried to keep those to a minimum.

WHITE BEAN CHILI approx. 30 mins

  • 5 Garlic Cloves (chopped)
  • Olive Oil
  • 1/2 White Onion (chopped)
  • 1 Bunch of Kale
  •  Ground Cumin
  • Granulated Onion Flakes (hey, why not?)
  • H-E-B San Antonio Chili Powder Fiesta Blend
  • H-E-B Low-Sodium Organic Vegetable Broth or H-E-B Low Sodium Organic Free-Range Chicken Broth
  • 1 Cup of Water
  • 1/2 cup Pabst Beer (sue me, judge me)
  • Ground Turkey Breast
  • 2 Cans (yes, I used canned beans in an effort to speed things up) Goya Small White Beans
  1. Start with a medium to large pot, and add a tablespoon of olive oil. Heat, and add garlic, and onions and sauté, add kale a few minutes later.
  2. In a small frying pan (preferably a cast iron skillet) brown the ground turkey until done, and drain what little fat that may be left over.
  3. After browning turkey, add it to the pot with the onion and garlic. Add cumin, and San Antonio Chili Powder Fiesta Blend, granulated onion and season to taste. 
  4. Stir vegetables, spices and turkey together. 
  5. Add broth of choice, and a dash of beer. I always use beer in my chili for added flavor, and it is always a very small amount.
  6. Next, drain and add both cans of Goya Small White Beans.
  7. Place lid on the pot, and allow flavors to combine over medium heat. 
  8. Serve on with brown rice
Feel free to make this your own by adding cheese (not a good idea if you're suffering from a cold), avocado slices, fresh onions for garnish and tomatoes.


  • Olive Oil, or oil of choice
  • 1 Entire Garlic Bulb
  • 1 Yellow Onion
  • Fresh Cilantro (chopped)
  • 2 Tomatoes
  • 2 Limes (freshly juiced)
  • 1 Large Avocado
  •  Ground Cumin
  • Taco Seasoning
  • 1 Large Can Goya Black Beans
  • HEB Low Sodium Organic Free Range Chicken Broth
  • Halal Boneless, Skinless Chicken Breasts (cubed)
  • 1 Bag Saffron Rice
  1. Heat, olive oil in pot, and add garlic and onion. 
  2. Begin to cook chicken in a separate pan. Be sure to cook chicken completely.
  3. After cooking chicken, combine onion, garlic, tomatoes, and all seasonings to pot.
  4. Add chicken broth, water and Goya Black Beans
  5. Squeeze the lime juice into the soup.
  6. In a separate pot, cook Saffron Rice.
  7. Cube avocado, and chop fresh tomatoes and cilantro as a garnish for the soup.
I sincerely hope you try my recipes and enjoy these two delicious soups as much as we did! Feel free to modify the recipes as you wish, and please share come back and share with me!!!

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