 Nothing better on a winter day than soup and crusty bread. And soup is the ultimate way to clean out the pantry. Ingredients:
3-4 slices of bacon, chopped 1 small onion or 1/2 large onion (red, yellow, white), chopped 1 mini sweet red pepper, chopped finely (What's this?) 2 cloves garlic, chopped Kosher salt and black pepper 1 T. flour 4 cups chicken stock or broth (I used the turkey stock I had in the freezer) 4 cups peeled, finely diced potatoes (I like Yukon Gold) 2 cups fresh or frozen corn kernels 1 can evaporated milk 1/2 tsp. dried thyme 1 tsp. dried parseley (or 2 T. fresh, chopped) Instructions: In a heavy stockpot, brown bacon until almost crisp. Remove some of the bacon and reserve for garnish. Add onions and garlic to the pot and saute 2 minutes -- make sure the garlic doesn't burn! Season with salt and pepper to taste. Sprinkle on the flour and mix into the onion mixture, and then add the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 minutes, or till the potatoes are tender. Add the corn. Cover and simmer everything about 5 minutes longer to blend the flavors. Stir in the milk. Season with the thyme, parsley, some more salt, and lots of freshly ground black pepper to taste. Garnish with the bacon bits you've been saving.
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Oh, this is such a mild and yummo soup. I have been experiementing with the recipe, and have modified it to have one less jalapeno and an addition of one teaspoon of paprika. Safe for sensitive toddler tummies!
Ingredients: 2 tablespoons vegetable oil 1 small onion, diced 2 tablespoons minced garlic 1 jalapeno, finely diced 1 teaspoon paprika 6 cups low-sodium chicken broth 1 (14.5-ounce) can fire roasted diced tomatoes 1 (14.5-ounce) can black beans, rinsed and drained 3 chicken breasts, boneless and skinless 2 limes, juiced, plus wedges for garnish Salt and freshly ground black pepper 1 cup roughly chopped fresh cilantro leaves 1 (8-inch) flour tortilla, cut into thin strips, and grilled or fried 1 avocado, pitted, sliced 1 cup shredded Monterrey cheese Instructions: In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepeno and cook for another minute. Pour the chicken broth, paprika, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. |
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