If you’re looking for something to keep you toasty this November, these recipes bring the heat!
Crock-Pot White Chicken Chili Soup
Ingredients:
1 can (10 oz) Green Enchilada Sauce
2 cans (15 oz each) White Great Northern Beans, drained and rinsed
3 – 4 Chicken Breasts (depending on Crock-Pot size and number of people)
1 can Fire Roasted Corn, drained
2 cans (4 oz each) Diced Fire Roasted Green Chillies, undrained
2 cups Chicken Broth or Stock
Seasonings:
1 tbsp Ground Chilli Powder
1 tbsp Ground Cumin
4 tbsp Fresh Cilantro
3/4 tsp Ground Oregano
3/4 tsp Paprika
1/2 tsp Sea Salt
1/2 tsp Ground Pepper
Optional Additions:
1 Ghost Pepper, chopped
2 Jalapeno Peppers, chopped
A sprinkle of rosemary
Instructions:
Mix the ingredients and spices together in a Crock-Pot. Cook for 5 hours on high. When the chicken is tender, remove it from the broth. Shred the chicken, then put it back in the pot to soak up the chili broth. When you’re ready to eat, enjoy with avocado, Tostitos Scoops, or Spicy Doritos!
Red Hot Apple Cider
Ingredients:
1/2 gallon Apple Cider or Apple Juice
1 box Red Hot Candies
Optional Garnish:
Cinnamon Stickets
Whipped Cream
Instructions (Stovetop):
Pour the apple cider into a pot and add the Red Hot candy. Warm the mixture to a simmer over medium-low to medium heat. Stir occasionally. Do not let the mixture boil. Allow all the candy to dissolve (20-30 minutes). Once the candy has dissolved, remove the mixture from heat. Ladle into mugs and garnish with whipped cream and a cinnamon stick!