Kyle’s Kitchen
These temperatures down in the 30s at night a re making me want warm food. Ran across this recipe and it sounded like it would hit the spot. I would buy a rotisserie chicken and use that for the meat and maybe use Rotel instead of the can of tomatoes (or both) because we like it spicy at our house.
For garnishes: definitely a squeeze of lime, sour cream or crema, avocado, cilantro, tortilla chips and definitely some cheese.
Nacho Soup
1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 tbsp ground cumin 1 tbsp chili powder 1 tsp cayenne pepper 1 (15-oz.) can fire-roasted diced tomatoes 1 (15-oz.) can canned corn 1 (15 oz.) can black beans, rinsed 2 cups shredded cooked chicken 4 cups chicken broth 3/4 cup heavy cream 1 cup shredded pepper jack 1/2 cup shredded cheddar In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute.
Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
Garnish with your favorites and serve.
—kwc— Black bean soup is always good. I remember when I was working at The Houston Post, our food writer one week had two different kinds of black bean soup in her column. One had meat and the other was meatless. I made both one night side by side and I do have to say I preferred the vegetarian one that had lemon juice added at the end. The one sounds good and easy and uses canned black beans instead of dried. Adjust the amount of chipotle depending on your family’s heat level. You can even leave it out if you don’t like spicy.
Easy Black Bean Soup 2 tbsp olive oil 1 onion, diced 2 celery ribs, diced 1 medium carrot, diced 1 tsp salt Freshly-ground black pepper 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 2 (15-ounce) cans black beans, including the liquid in the cans 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce 1½ cups vegetable broth 1 tbsp fresh lime juice, plus wedges for serving Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
Season to taste and serve with lime wedges and desired toppings.
—kwc— Another recipe that was featured in The Houston Post was La Madeline’s Tomato Basil Soup. I’m not sure if this is the exact recipe but it’s still delicious.
And it’s actually very healthy until the point where you add the cream and a whole stick of butter! And what better to have with a grilled cheese sandwich?
Tomato Basil Soup
4 cups canned whole tomatoes, crushed 4 cups tomato juice (or a mixture of tomato juice and vegetable juice) 12-14 fresh basil leaves, finely chopped 1-1/4 cups heavy whipping cream 1/2 cup butter, sliced 1/4-1/2 teaspoon coarse black pepper Salt to taste Combine tomatoes and tomato juice (or tomato and vegetable juice combination) in a saucepan. Simmer 30 minutes.
Add basil leaves and puree in the food processor (or you can use an immersion blender) until smooth and thick, not watery.
Return to saucepan and add cream and butter, continually stirring over low heat until creamy smooth and all ingredients are incorporated.
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