Tag Archives: soup

Hominy and Jalepeno Chicken Soup

Hominy & Jalepeno Chicken Soup, from the January/February 2013 issue of EveryDay with Rachel Ray Magazine.

SAMSUNG
I pulled this recipe from Rachel Ray’s Magazine as noted above. When I was flipping through this issues, this recipe popped at me. It sort of reminded of a combination of menudo and pozole, both popular mexican soups that I love. I was pleasantly surprised by this soup.

I’m completely biased when it comes to trying mexican recipes I find online or in magazines. Sometimes I can’t help but feel like no one can make the dishes as well as my mom, nana or aunt.  But this soup was good, and don’t be scared of the jalepenos! It wasn’t spicy.   If  I was to make this soup again, I would just change one thing – I would take the skin off the chicken before cooking it.

Ingredients
2 TBS of olive oil
3 lbs of chicken thighs, bone in
1 onion, chopped
2 jalepeno chiles, stemmed seeded and thinly sliced
1 clove of garlic,  smashed and peeled
1 tbsp of chile powder
1 1/2 cups of chicken broth
1 cup of canned hominy, drained
1 small bunch of cilantro, stems discarded
1 lime

Directions
1. In a large pot, or dutch oven, heat the olive oil over high heat. Season the chicken pieces salt and pepper. Working in batches if necessary, add the chicken pieces to the pot in a single layer. Cook, turning once, until browned on both sides about 8 minutes.  Transfer to a plate.

2. Lower the heat to medium and discard all but 1 tbsp. of fat from the pot. Add the onion, half of the jalepenos and the garlic. Cook, stirring occasionally, until softened, about 5 minutes.  Add the chili poweder, then stir in the chicken broth, scraping up any browned bits from the bottom of the pan.

3. Return the chicken and any accumulated juices to the pot. Add the hominy and enough water  to just cover (about 2 cups). Bring to a simmer over medium low heat, cover and cook for 40 minutes. Remove the chicken pieces and let cool slightly. Shred the meat and return it to the pot. (discard the skin and bones)

4.  Ladle the soup into bowls and top with the remaining jalepenos and the cilantro. Serve with the lime wedges, sour cream and an extra sprinlling of coarse salt and pepper.

Carrot and Ginger Soup

Carrot and Ginger Soup with Garlic and Bok Choy
Carrot Soup

Ingredients
1 lb of carrots
1 TBS of canola oil
2 large potatoes
1/2 of a yellow onion, diced
4 garlic cloves
4 TBS of minced ginger
3 stalks of bok choy
1 Yellow hot pepper
2 bay leaves
green onions
2 cups of broth (chicken or vegetable)

Peel and carrots and potatoes. Cut the potatoes in to 2-3 inch pieces and cut the potatoes in half. Mince the ginger and three garlic cloves.

In a medium sauce pan, add four cups of water and add the carrots and potatoes. Cook until tender. Remove the carrots and potatoes from saucepan and add to a blender, along with 1/2 cup of the water.  Blend until you have a nice puree.

In the same sauce pan, add the canola oil. Once heated, add the onion, minced garlic and ginger, and sautee for 2 minutes. Remove from the pan and add to the puree  along with the last garlic cloves. Pulse in the blender for about 30 seconds. In same saucepan, cook the bok choy for 2-3 minutes, then remove from the pan. Pour half of the puree back into the sauce pan, add the broth. Keep on a medium heat.

With the remaining half of the puree in the blender, add the bok choy and pulse until blended. Then add it to the sauce pan. Add the hot yellow pepper into the sauce pan. Let simmer for 20-30 minutes.  Remove the hot pepper before serving.

Serve with green onions on top.
–
This recipes serves 4.

White Bean and Turkey Chili

White Bean and Turkey Soup
SAMSUNG
Ingredients
1 lb of ground turkey
1/2 TBS + 1/2 TBS of canola oil
3 cans of Great Northern Beans
1 can of diced tomatoes
1 yellow onion, diced
3 garlic cloves, minced
32 ounces of low-fat chicken broth
1 tsp of red chili powder
1 tsp of cumin
1 tsp of dried oregano
1/2 cup fresh cilantro, chopped
1 large lime
salt and pepper to taste

Directions

1. In a large pot, add 1/2 TBS of canola oil and set over medium-high heat.  Add the turkey and cook for 4-5 minutes until browned all over. Remove from the pot.

2. In the same pot, add the other 1/2 TBS of canola oil, and the onion and cook for 7-8 minutes until it it golden. Add the chili powder,  garlic, cumin and dried oregano. Mix around evenly.   Add two cans of the beans (drained). Stir around and add the chicken both.  Let it get to a boil and drop to a simmer. Add the turkey and diced tomatoes and let it sit simmer for 25 mins.

3. In a food processor, puree the last can of the beans. Add the puree’d beans to the pot and stir around. Squeeze the lime juice in and add 1/4 tsp of salt and pepper each, along with the chopped cilantro. Let it simmer for an additional 5 minutes before serving.

Ready to serve.  This would be great with a roll, or cheesy bread. I only had Saltine crackers and it was sufficient, but I think bread would be better.
Hope  you like it.

Changes you can make:
Use turkey breast rather than ground turkey,
Use a whole fresh tomato
Cook your own beans
Make your own broth

Related articles

Green Chili Cheesy Potato Soup

I made this soup for dinner last night.  Yummy yummy in my tummy.

Green Chili Cheesy Potato Soup

Ingredients:
5-6 Potatoes
Can of Green Chilis
Cheese
Garlic Clove
Salt
Pepper
Garlic Salt
Bay Leaf
water
1 tablespoon of Chicken bouillon

Directions
Peel the potatoes and cut into small pieces. Add the potatoes to a medium-sized sauce pan and fill with enough water to cover the top of the potatoes.  Add the rest of the ingredients. Let it get to boil, then take to a medium heat. Let cook for 20 minutes, stirring it every now and then to make sure it’s not sticking and to help break up the potatoes. Add 2 more cups of water to create a creamier base. Stir, add salt, pepper and garlic salt. Let cook for 5-10 more minutes and taste it.  Add more water if you would like it more soupy. Add shredded sharp cheddar cheese. Stir it up.

Serve and eat.
Tis the season for soups. :)

Green Chili Chicken Soup

Aaah yes. It does taste as good as it sounds. When it gets cold outside soups satisfy our bodies inside and out, warms our bodies and our hearts. This soup is my baby and I’m happy to share it with you.  For those unfamiliar please do not be discouraged by the word chili, it’s not hot or spicy.  You’ll notice this recipes gives you options on the type of chile, beans, broth etc. Don’t be scurrred. Just pick and choose like one of those adventure books.

Michelle’s Green Chili Chicken Soup
Ingredients
10-12 white corn tortillas
2 tablespoons of olive oil
2-3  chile peppers, chopped
Poblano or Anaheim
1/2 cup of onion chopped
white or yellow
1 lb of boneless, skin-less chicken breast, cut up into 1 inch pieces
1 tablespoon of ground cumin
1 garlic clove, pressed
2 cans or 14 oz of reduced fat chicken broth, or vegetable broth
2 cans of beans, rinsed and drained.
Black or Pinto
1 can of green chile enchilada sauce

Pre-heat oven to 400 degrees.

1. Cut up half of the corn tortillas into thin strips. Toss with 1 tablespoon of olive oil. Spread the tortillas strips single layer on a cookie sheet. Bake for 10-12 minutes or until crisp. Stir up the strips about halfway through. When done, let cool.

2. Remove the seeds from the chile peppers and chop up the onion. Cut the chicken into cubes. Using a food processor or cheese grater grind up the remainder of the corn tortillas and set aside.

3. Heat 1 tablespoon of olive oil in a soup pot or a large sauce pan.  Add the chicken and cumin. Cook and stir for about 4-6 minutes. Remove chicken the pan and set aside.  Add the chile peppers, garlic and onion to the sauce pan. Stir and cook for 2-4 minutes. Add the chicken to back to the saucepan. Stir in the broth, beans, enchilada sauce and grated tortillas.  Bring the soup to a boil then take to a simmer and let sit over heat for 20-25 minutes.

4. Serve with the baked tortilla strips on top.

–

Butternut Squash Apple Soup and Garlic Herb Fries

This meal was born of out my desire to cook the darn butternut squash that had been sitting on my counter and to not make any trips to the store. So I just used what was in my refrigerator and pantry. It felt pretty good to make do with what I had.  Here goes the recipe.

Butternut Squash Apple Soup 
Ingredients
1 butternut squash
1 green apple
1 large potato
1/2 white onion, chopped
2-3 carrots
4 cups of water
1 vegetable bouillon cube
2 tablespoons of olive oil

Garlic Herb Fries
Ingredients
2 large potatoes
1 garlic clove, diced
2 tablespoons of olive oil
1 bay leaf
2-3 twists of herb mix

Pre-heat oven to 375 degrees

For the Soup: Peel the squash, remove the seeds and chop up into small cubes. Peel the green apple and take out the core. Peel all the potatoes. Chop up everything into small pieces. My squash was small, maybe about 1-2 lbs. Here are all the veggies for the soup minus the onions.
For the Fries: Heat a small pan with the 2 tablespoons of olive oil. Add the diced up garlic and, bay leaf and some Italian herb seasoning.  Let cook for 2-3 minutes, stirring occasionally. Cut up the 2 potatoes into thin strips. Add to a quart size Ziploc bag. Remove from heat and let cool about 2 mins. Add the garlic and oil mixture to the Ziploc bag full of potatoes. Zip and shake it up. Move the fries to a baking dish.

For the Soup: Heat up a sauce pan or soup pot. Add the olive oil and let heat up. Add the onions and stir around, cooking them until they look translucent.

For the Fries: Put in the oven for 45-50 minutes.

Back to the Soup: Once the onions are translucent add the rest of the veggies.  Stir around let cook for 5-6 minutes. Add enough water so it gets to the top of the veggies. For me, it was 4 cups. Add the bouillon cube and stir. Let it get to a boil then bring down to a med-low heat. Let cook until you can easily put a fork through the butternut squash. About 25-30 mins.

Spoon half of your veggie mix into your blender, and blend up until it’s a nice and creamy puree. Blend and puree the second half. Add the soup mixture back to the pot and keep on a warm heat, until the fries are ready to come out of the oven.

Serve, eat and enjoy!
—
Note: I added an apple to butternut squash soup because I read that the squash can be sweet and the tartness from the green apple help to balance out the flavors. I enjoyed it very much, and of course who doesn’t want more yummy goodness fiber in their food. ,

Recipe: Broccoli Soup

I never really cared for raw broccoli. I always pass it up on the veggie platters at parties. I prefer my broccoli steamed, stir fried or mashed up in soups like this. After a few experiments, here is my version my Broccoli Soup.  It tastes better than it looks! haha

Ingredients
4 cups of water
4 cups of broccoli florets
3 tablespoons of olive oil
1/2 white onion, chopped
2-3 celery stalks, chopped
1/3 cup flour
2 chicken bouillon cubes
2.5 cups of milk
black pepper

__

Directions
1. In a sauce pan, add the water and broccoli.  
Bring to a boil. Reduce heat and let sit for 3 mins. Remove broccoli from water. (Set the broccoli water aside)

2. Run half of the broccoli in a food processor, and chop up the other half with a knife.

3. In a pot add olive oil. Heat. Add celery and onions. Cook for 3-4 mins. Stir in flour. Be sure to keep stirring so it doesn’t clump up. Add the broccoli water, bouillon cubes and all of the broccoli. Stir. Bring to boil then reduce heat.

4.  Add milk and some black pepper. Stir. Let cook on low-medium heat for 15-20 mins.

There goes your Broccoli Soup. Eat it as is, or get fancy with it.  You can add cheese, grilled chicken, eat it out of sourdough bread. Yum!