October Eats and Sweets-Queso Chicken Soup and Pumpkin Pie Spiced Almonds {Recipe}

I hope everyone’s Octobers are going as well as mine!  I have been making lots of my favorite foods and some FABULOUS sweet treats with delicious seasonal ingredients.  So, continuing with my monthly theme, here’s your October eat of the week….

Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)
1 Tablespoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt with parsley
3 ¾ Cups chicken broth
1 10 oz can cheddar cheese soup
1 10 oz can cream of chicken soup
15 oz can black beans, drained
10 oz can Mild Rotel Tomatoes
2 Cups diced baking potato
¼ Cup fresh cilantro leaves, chopped
1 additional 10 oz can cheddar cheese soup

Fritos or tortilla chips
Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired. 

Recipe Source:  Picky Palate

Say hello to my snacks the past 2 days 🙂  Raw almonds are a favorite snack of mine, and when I saw this recipe for pumpkin pie spiced almonds, I knew I was in trouble!  These are addictive…it gives a little sweet from the honey, and then the perfect combo of spices.  They are great!  So we’ll say these are a healthier snack choice than some things.  That is if you can stop yourself after a handful!

Pumpkin Pie Spiced Almonds

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.

Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.

Recipe Source: Knead To Cook

Happy Fall!



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