I’ve looked ahead at the weather for this week. There are no days above 80 degrees in the forecast, if the forecast is correct. So let’s talk about soup.
This first one is made in the crockpot so it’s easy as well as delicious. Adjust the heat to your family’s preference. This recipe calls for chicken breasts, but thighs will be better, I promise.
Chicken Enchilada Soup
1 pound boneless skinless chicken breasts 1 carton (48 oz.) chicken broth 1 can (14-1/2 oz.) Rotel 1 can (10 oz.) red enchilada sauce 2 tbsp tomato paste 1 tbsp chili powder 2 tsp ground cumin 1 tsp pepper 1/2 to 1 tsp chipotle hot pepper sauce, optional 1/3 cup minced fresh cilantro Opt iona l topping s: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender.
Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. —kwc— Here’s a homemade mushroom soup that sounds good to me. Always good on a cold day.
Mushroom Soup
4 tbsp butter 1 tbsp oil 2 onions diced 4 cloves garlic minced 1-1/2 lb. brown mushrooms fresh, sliced 4 tsp chopped thyme divided 1/2 cup any dry red or white wine 6 tbsp flour 4 cups low sodium chicken broth or stock 1-2 tsp salt adjust to taste 1/2 to 1 tsp black pepper cracked, to taste 2 beef bouillon cubes crumbled 1 cup heavy cream or half and half 1/2 tbsp chopped parsley 1/2 tbsp chopped thyme Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with f lour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Mix in parsley and remaining thyme. Serve warm. —kwc— Here’s a very easy recipe for taco soup. Opening cans is the hardest part.
Taco Soup
1-1/2 lb. ground beef 1 yellow onion, chopped 3 cloves garlic, minced 1 jalapeño, chopped 2 (14.5-oz.) cans fire roasted tomatoes 1 (1-oz.) packet taco seasoning 1 (4-oz.) can green chiles 1 qt. chicken broth 1 (1 5- oz .) c a n pi nto beans, drained and rinsed 1 (1 5- oz .) c a n bl ac k beans, drained and rinsed 1 (15-oz.) can of corn, drained Kosher salt, to taste Sour cream, for serving Cilantro, for serving Grated cheddar cheese, for serving Avocado, for serving Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is no longer pink, and the onion is softened, 6 to 8 minutes.
Stir in the garlic and jalapeño, if using, and cook, stirring, for two minutes.
Stir in the tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium- high heat. Reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season with salt to taste.
Serve, topped with sour cream, chopped cilantro leaves, cheddar cheese, and avocado, if you like.
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