From the Pittsburgh Post Gazette Thursday September 29, 2011
It was really good.
Ancho Chicken Tortilla Soup
1 rotisserie chicken
2 tablespoons vegetable oil
1 large yellow onion diced small
4 cloves garlic minced
Ancho Chile Puree (recipe follows)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 cup coarsely chopped cilantro plus more for garnish
28 ounce can chopped tomatoes drained
4 cups chicken stock
juice 1 lime
8 corn tortillas cut into 1 1/2 inch squares and fried or store bought tortilla chips
1/2 cup sour cream
2 ripe Hass avocados diced large
1 cup shredded monterrey jack cheese
skin and bone the cooked chicken and shred meat into bite size pieces (set aside)
heat a heavy soup pot over medium high heat and add vegetable oil, add onion and saute until it becomes soft about 4 minutes. Add garlic to pot and cook for 2 minutes. Add chile puree, salt, black pepper, sugar, oregano and cilantro. Cook for 2 minutes stirring constantly to avoid scorching.
add tomatoes and chicken stock and bring soup to a boil. Turn heat to low and slowly simmer soup for 20 to 30 minutes. Taste soup and adjust the seasoning if needed. Add chicken and lime juice.
To serve place a few tortillas in the bottom of each bowl. Ladle hot soup over the tortilla chips, and top with a dollop of sour cream diced avocado, shredded cheese and a sprinkle of cilantro.
makes 8 servings
Ancho Chile Puree
2 ancho chiles, stemmed, seeded and coarsely chopped
1 plum tomato, coarsely chopped
1/2 small yellow onion, coarsely chopped
2 cloves of garlic
pinch of kosher salt and freshly ground black pepper
1 teaspoon of ground cumin
1 tablespoon cider vinegar
1 cup chicken stock
combine all ingredients in a small saucepan and bring to a low simmer for 2 minutes. Then cover the saucepan turn off heat and allow chiles to steep for 15 minutes. Transfer all to a blender and puree until smooth. makes 1 1/2 cups
(instead of the rotisserie chicken I used 3 cooked boneless breasts) I also sliced the avocado instead of dicing.
I use about 2cups of wild rice ( this is real wild rice and not patty rice)
2-3 stocks of celery
1 medium onion
1/2 hamburger ( browned and I mix the drippings into the soup)
1/2 cup barley
I let this simmer on a back burner for a couple of hours.
6 cups chicken stock
1 finely chopped onion
1 stalk celery cut in half
1 28 oz can pumpkin
1 can black beans rinsed and drained (great northern white beans can be substituted in place of black beans)
1/2 lb of cooked crumbled bacon
1 teaspoon ginger
4 white potatoes diced
1 cup heavy cream
1 green and 1 red pepper chopped
2 cloves garlic minced
add chicken stock, onion, celery, pumpkin, black beans, ginger, garlic cook for about 1 1/2 hours (simmer and stir) the last half hour add diced potatoes.
At the end take out the celery. Add the heavy cream, crumbled bacon, green and red pepper cook to heat through about 5 minutes then serve
first i fry up some chicken breast cut into fairly large chunks, then toss it into a large pot of chicken broth with our favorite veggies (for us is peppers, onion, carrots, green onions, and garlic) and the bowtie whole wheat pasta. perfect during the cold =)
When I make Sunday pot roast, I braise it in a combination of port wine, beef boullion and sliced onions. I save all the juice after the roast is done; we don't make gravy.
After it's chilled and the grease is taken off, I add canned diced tomatoes (with juice) and my favorite frozen veggies: corn, carrots, green beans, peas, etc. I scrubb a potato or two, dice (not peeled) them and add to the pot. It's also good with some chopped cabbage and broccoli bits. Whatever you have.
2 lb winter squash, peeled & cut into 1/2 cubes
2 cups stock (chicken or beef)
3 tbsp butter
1 med. onion, chopped
1 clove garlic, chopped
1 med. tomato, peeled & chopped
2 fresh hot peppers, chopped
1 pint half & half
1/2 tsp sugar (optional)
1 egg, well beaten
salt to taste
Optional spices include: clove, nutmeg, cilantro
Place squash in soup stock in a pot and bring to boil. Simmer 20 minutes or until soft. Mash, but leave some texture to the squash.
Melt butter in saute pan. Add onion, garlic, pepper and cook until onion is clarified. Add tomato and cook until mixture is thick and well blended.
Add sauteed vegetables to the squash mixture and stir. Bring back to boil. Add half & half, sugar, and other spices. Heat through, stir but do not boil or scorch. Stir in well beaten egg just before stirring. Top with parm. cheese.
Chili's Chicken Enchilada Soup
Notes: Recipe can be halved.
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina ( I use corn meal)
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Sauté
until onions are soft and clear, about 5 minutes In another
container, combine Masa Harina with 1 quart water. Stir until all
lumps dissolve. Add to sautéed onions, bring to boil. Once
mixture starts to bubble, continue cooking 2-3 minutes, stirring
constantly. This will eliminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese
melts. Add chicken; heat through. Makes 1 1/2 g
4 cups tomatoes (about 8 to 10
medium-size), peeled, cored and
chopped, or 4 cups canned whole
4 cups tomato juice
12 to 14 fresh basil leaves, chopped,
plus additional for garnish
1 cup whipping cream
1/2 cup sweet unsalted butter,
1/4 teaspoon cracked black pepper
Salt to taste
Crusty bread (optional)
Combine tomatoes and juice in saucepan.
Simmer for 30 minutes over medium-
low heat. Cool slightly, then place in
a blender or food processor. Add basil
and process to purée; this will have to be
done in batches.
Return mixture to saucepan. Add
cream and butter. Stir over low heatsuntil
butter and cream are incorporated. Stir in
salt and pepper before serving. Garnish
with more fresh basil and serve with
fresh, crusty bread. Makes 8 servings.
PER SERVING: Cal 237 (79% fat)
Fat 22 g (13 g sat) Fiber 1 g
Choi 67 mg. Sodium 165 mg
Carb 10 g Calcium 45 mg
My neighbor dropped off this soup so my dh didn't have to cook all the time while i have been recuperating. It doesn't take long and is great.
Speedy Minestrone: serves 6
2 cans 14 1/2 oz. beef broth
1 pkg. 24 oz. bag veggie and pasta medley in garlic sauce
1 lb. smoked sausage cut up
1 can 16 oz. kidney beans
1/4 c. chopped onions
1 t. dried basil
1 tsp. parsley
shredded parmesan cheese.
In large saucepan combine the first 7 ingredients.
bring to boil
reduce and simmer for 15 minutes
sprinkle with cheese
I'm not sure how many "northerners" will like this soup, but I just made a batch for lunch and it is so good!
Rinse off a bag of dried black eye peas and put them in a pressure cooker. Add 2 cups of water per cup of peas, making sure not to overfill cooker (see cooker manual). Add a bay leaf, chopped up garlic, bell pepper, and chunks of turkey ham (or just ham--I prefer turkey ham because I'm not that into pork). Do not season before cooking. Turn on stove and once high pressure is reached (you'll know--it gets noisy), cook about 10 minutes, then either let pressure reduce naturally or put cooker under cold water from the sink to do a quick release. Then season according to taste.
Toppings include any one or more of the following:
Fresh Avocado sprinkled with garlic salt and pepper (my favorite).
Fresh chopped tomatoes
Chopped red onion
Enjoy, this is healthy and high in fiber--good for the heart!