Idon’t know about y’all, but I thought I was going to die last week with the cold weather. This week I have cold weather food to try to warm us up. This first one is very easy.
Crockpot Green Enchilada Soup
1 pound boneless, skinless chicken breasts 1 can (10 oz) green enchilada sauce 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) corn, drained 1 can (14.5 oz) Rotel 1 onion, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder Salt and pepper to taste 2 cups chicken broth Throw it all in your crockpot and cook for eight hours on low. It’ll be ready when you get home from work. —kwc— Here’s a tomato soup using canned plum tomatoes since there aren’t very good ones in the grocery stores this time of year. A grilled cheese sandwich is all you need to warm you up.
Creamy Tomato Soup 5 tbsp unsalted butter 2 large sweet onions finely diced 4 cloves garlic minced 3 tbsp all-purpose flour 1/2 cup dry white wine 2 (28 oz) cans whole plum tomatoes, blender pulsed 3 cups low-sodium chicken stock 1 cup heavy cream 1/4 cup packed basil chiffonade Salt and pepper to taste 1 tablespoon granulated sugar optional Heat a large pot to a touch less than medium and add the butter, onions, and pinch of salt. Cook until very soft (about 10-12 minutes), lowering the heat and/ or adding splash of water if they start to brown. Add the garlic and cook until fragrant (about 1-2 minutes).
Add the flour and cook until no longer white (about 1-2 minutes).
Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits.
Next, add the low-sodium chicken stock and plum tomatoes and bring to a boil. Once boiling, lower the heat to a simmer for and cook for 10 minutes.
Next, add the cream. Stir and simmer until well incorporated (about 3 minutes).
Taste test and adjust salt and pepper. If the soup is not sweet enough, add the optional sugar to taste. Mix in half the basil. For a soup with more texture, leave it as is. For a creamier soup use an immersion or counter- top blender.
Top each bowl with the remaining basil. Serve with grated Parmesan cheese and top with garlic croutons if you like.
—kwc— Here’s another soup with Mexican flavors. I had never heard of the El Pato Hot Tomato Sauce, but hopefully it is sold in Rockdale.
Green Chile Macaroni Spoita
1/2 pound of 85 percent lean ground beef Salt to taste 1-1/2 cups uncooked macaroni pasta 3/4 cup hot green chilis 1 finely diced tomato 1 onion Garlic (finely chopped to taste) One yellow can of El Pato (hot tomato sauce) 2 cups of beef stock Muenster cheese Brown 1/2 pound of 85% lean ground beef, garlic salt and pepper.
Add 1 and 1/2 cups uncooked pasta, 3/4 cup hot green chile and finely diced tomato, onion and garlic.
Fry/sauté these until the onion is translucent, Add one yellow can of El Pato and about 2 cups of beef stock.
Cook at low boil for 8-10 minutes, Add more broth for soupy style if desired.
Add Muenster cheese and stir until melted.
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