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| Ingredients: Chipotle Chicken Soup |
- 1 tsp. olive oil
- ½ c. chopped yellow onion
- 2 cloves garlic, minced
- 1 fresh tomato, chopped (or 1 c. canned)
- 6 c. chicken broth
- 1 whole skinless, boneless chicken breast, cooked and shredded
- Black pepper
- ¼ c. canned chipotle chilies (sp.)
- 1 c. canned garbanzo beans, drained and rinsed
- 4 sprigs cilantro
- 1 avocado, cubed (optional)
- 1 c. cooked brown rice (optional)
- Crushed tortilla chips (optional)
- Lemon slices (garnish)
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| Method: |
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- In a heavy skillet, heat olive oil and sauté onion and garlic until onion is translucent.
- Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil.
- Add chicken, sautéed vegetables, pepper, chilies, beans, and cilantro.
- Reduce heat and simmer 10 minutes, adding extra broth if necessary.
- If desired stir in avocado, rice, or tortilla chips and serve in warmed bowls.
- Garnish with lemon slices.
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Ingredients:
- 4 teaspoons olive oil
- 2 onions, finely chopped
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 1 butternut squash, peeled, cut into 1-inch cubes
- 2 red bell peppers, seeded and chopped
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans white beans, drained
- 2 cups chicken broth
- 1 cup frozen corn kernels
- 3 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper flakes
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Method:
- Heat olive oil until it sizzles in a medium heavy saucepan; add onions and chili powder; sauté for 10 minutes over medium heat.
- Add garlic; sauté for 2 minutes. Add squash and red bell peppers; sauté an additional 15 minutes. Add crushed tomatoes, white beans, chicken broth, corn, tomato paste, honey, curry, cumin and crushed red pepper. Continue to simmer until squash is tender, 15 to 20 more minutes.
- Transfer mixture to a blender or food processor; purée until smooth. Return to the saucepan and heat through.
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- 1 large onion, diced
- 4 Tbsp olive oil
- 1 tsp (or to taste) garlic, minced
- 6 Tbsp Curry powder
- 2 tsp Cayenne pepper (see NOTES)
- 2 tsp Ground coriander
- 5-7 cups Chicken broth
- 2 cans Crushed tomatoes
- 1 small can Tomato paste
- 1/2 cup Peanut butter (see NOTES)
- 1 lb Cooked chicken, diced to taste
- Salt and black pepper
- 2 Scallions, thinly sliced
- Garnish: crushed peanuts, chopped cilantro
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| Method: |
- Heat olive oil in stock or soup pot. Add onions and saute until translucent. Add garlic and cook 2 minutes. Add curry, cayenne and coriander and cook, stirring constantly and scraping pot bottom, 2 more minutes (if mixture is too dry, add olive oil to moisten).
- Add 5 cups chicken stock, crushed tomatoes and tomato paste. Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom with wooden spoon to avoid sticking. Add more stock to adjust soup consistency if desired. Add salt and pepper as needed.
- Transfer 1/2 of soup to a blender or food processor (one with a good splash guard!) Add peanut butter and blend until well mixed, adding stock if too thick. Return blended soup to pot and stir to mix well. Add diced chicken and stir to distribute; cook about 15 minutes to allow chicken to absorb soup flavors. Add scallions, cook 5 more minutes, and serve. Garnish with crushed peanuts and chopped cilantro to taste.
- NOTES:
1. The recipe specifies cayenne pepper. The brave (or those who don't have non-CH live-ins) might wish to substitute other powdered chiles such as habanero or Calvin's powder. I'm thinking about using a mix of powdered hab and chipotle next time...
2. The recipe calls for smooth peanut butter, which I did use last night..However, I'm contemplating using chunky next time, just for the change in consistency.
3. I served this with plain boiled white rice and ladled the soup over it, which makes it more sort of a gumbo/stew dish. However, lunch today is the soup by itself...
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