Tag: fall recipes

Chipotle Chicken Corn Chowder

chipotle-chicken-chowder

Nothing soothes on a crisp fall day quite like a bowl of rich and creamy soup. This spicy chipotle chicken corn chowder is one that delivers everything you would want in a soup–a rich broth dancing with chipotle flavor, hearty potato, corn and shredded chicken all coming together for a soup that eats like a meal.

I recommend adding the chipotle in a little at a time to adjust the spiciness to your liking. Chipotle peppers can quickly go from spicy to blazing inferno in a matter of an extra tablespoon.

Top your bowl with crushed tortilla chips, cilantro and a squeeze of fresh lime.

Chipotle Chicken Corn Chowder

Chipotle Chicken Corn Chowder

Ingredients

  • 2-6 ounce chicken breasts
  • 2 Idaho potatoes, cut into 1 inch cubes
  • 2 cups corn
  • 1 cup bell pepper, diced
  • 1/2 cup sweet white onion, diced
  • 2 cups chicken stock
  • 1 cup whole milk
  • 1/3 cup chipotle in adobo sauce, sauce only.
  • 1-4 ounce can hatched green chiles
  • 2 tbsp all purpose flour
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp garlic, minced
  • 1 tsp onion powder
  • 3 tbsp butter
  • 2 tsp sea salt
  • Optional toppings: chopped cilantro, lime wedges, tortilla chips

Instructions

  1. Begin by melting 1 tablespoon of butter in a pan over medium heat. Allow pan to get nice and hot. Season chicken breast with salt and pepper.
  2. Place chicken breast on pan and cook 6-7 minutes each side. Place on a cutting board and finely chop chicken. Set aside.
  3. In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add green pepper, onion, potato, garlic, oregano, cumin and sea salt. Place lid on and cook until onion begin to soften about 10 minutes.
  4. Add hatched green chiles, chipotle sauce and flour. Stir to combine. Pour in chicken stock and whole milk. Stir regularly until flour is dissolved.
  5. Allow chowder to come to a boil. Reduce heat and add chicken and corn. Simmer uncovered 20 minutes.
  6. Serve with lime wedges, cilantro and tortilla chips.
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Apple Cinnamon Cupcakes with Cream Cheese Frosting

apple-cinnamon-cupcakes

Creating an indulgent and satisfying dessert can prove difficult if you are watching your sugar intake. Enter Steviva. This awesome sugar-free sweetener company incorporates natural stevia into agave nectar and coconut sugar for a lower calorie alternative to sweeten baked goods and desserts. For these autumn inspired apple cinnamon cupcakes, I used their CocoSweet+ sweetener in the cupcake batter and the Steviva Blend Fine Powder in the frosting.

For a super sweet deal, enter coupon code FRESHANDFIT at the Steviva.com checkout for 15% off your order.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Ingredients

  • FOR CUPCAKES
  • 2 cups oat flour
  • 2 cups grated apple (peeled)
  • 3 eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup CocoSweet+ by Steviva
  • 1/4 cup coconut oil, at room temperature
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • FOR CREAM CHEESE FROSTING
  • 8 oz cream cheese
  • 1 tbsp unsweetened almond milk
  • 2 tbsp Steviva Blend Fine Powder
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with paper liners. In a large mixing bowl, combine eggs, coconut oil and almond milk. Whisk until just combined.
  2. In a separate bowl, combine oat flour, CocoSweet+, baking powder and cinnamon. Stir together with a fork and breakup and large lumps.
  3. Gradually stir wet ingredients into dry until smooth. Stir in grated apple.
  4. Using a 1/3 cup measuring scoop, pour batter into paper liners. Bake for 35 minutes.
  5. While cupcakes bake, prepare frosting by combining cream cheese, unsweetened almond milk, vanilla extract and Steviva Blend Fine Powder in a mixing bowl. Use a hand mixer on medium speed to beat until smooth and fluffy.
  6. Pour frosting into a pastry bag with end secured. Place in refrigerator to firm up slightly.
  7. Remove cupcakes from oven and allow to cool completely before frosting. Store in airtight container in refrigerator for up to one week.
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http://freshandfit.org/apple-cinnamon-cupcakes-cream-cheese-frosting/

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