Chicken Enchilada Chili

I might be a smidge competitive. When my husband mentioned a fabulous chicken enchilada chili he ate for lunch when his work had food catered in from a local restaurant, I got jealous. My husband rarely gets excited about soup (he said it had the consistency of soup, though it was called a chili), and rarely does he mention a meal multiple times. In the same night. So I started to grill him all about the ingredients, the flavors, even the color of the soup. Then I started to brainstorm. And research. And try to recreate that darn soup that my husband seemed so in love with. 

Trying to recreate a soup you've never tasted yourself may not sound like the brightest idea, but as I said, I'm a smidge competitive. And luckily my husband didn't mind trying the many versions of a chicken enchilada chili that I put in front of him in the course of the next couple weeks. In the end, this one turned out to be the winner. While my husband says it is thicker and has more chicken and veggies in it than the original, he also says that he might even like it a bit better for it. 

Did you hear that? Better. I win. 

Yep, just a smidge competitive. 

And really, how could I not, with a combination of flavors like this. It's like cheesy chicken enchiladas in a soup form. The enchilada sauce shines through, and there are plenty of chicken chunks and southwestern veggies. The cheese is what makes this recipe, which is unfortunate for my waistline but delicious just the same. It adds a thickness and richness that goes so well with the enchilada flavor. It is a fast soup to make, which is always nice, and the leftovers the next day are just as good or maybe even better. 

Win, win, win.

Chicken Enchilada Chili

By Heat Oven To 350 Published 02/17/2014

Ingredients

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons flour
• 2 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15.25 oz) can whole kernel corn, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can red enchilada sauce
• 2 (10 oz) cans green enchilada sauce
• 1 cup (4 oz) pepperjack cheese, shredded
• 1 cup (4 oz) cheddar cheese, shredded
• 1 1/2 cups chopped cooked chicken breast pieces
• salt
• tortilla chips

Instructions

1. In a large Dutch oven or stock pot, melt butter over medium heat. Add onion and green pepper and cook until onion is softened, about 5 minutes. Add flour and cook and stir an additional 1 minute.
2. Slowly stir in chicken broth, whisking out any clumps after each broth addition. Stir in black beans, corn, diced tomatoes and enchilada sauces. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes.
3. Stir in cheeses and chicken breast pieces and cook until cheese has melted and chicken is heated through, about 3 minutes. Season to taste with salt. Serve with crushed tortilla chips on top.

Yield: 6 servings
Prep Time: 15 min
Cook time: 25 min

Recipe Source: adapted from sharealikecooking.blogspot.com

Between the peanut blossoms and the fudge, the hot chocolate and the pumpkin cheesecake, I need a lighter meal more than ever during the holiday season. Something vegetable-packed and light, but still deliciously rich tasting and filling. This year that need is being met by this soup. There are so many vegetables in it that I added an extra veggie to the name. Don't think, though, that this is a bland or boring dish. It is different from any other vegetable soup I've made, mostly because there is no single flavor that is overpowering. There are just enough tomatoes, just enough corn, just enough black beans, squash, celery, garlic onion and carrots to add their own unique flavor without taking over the soup. And with so many vegetables packed into it, this soup is thick and hearty. It leaves you feeling warm and full, like any good soup should. I love the sweet flavor that that corn and squash add, and the texture of the carrot and celery pieces. It all blends together so well and so deliciously, I would eat it even if it weren't good for me. Luckily it is one of those rare meals that is both tasty and healthy. It's a welcome break from all the rich food of the holiday season, or anytime in the year you need a rich, delicious, veggie-full dish.

Veggie Veggie Soup

By Heat Oven To 350 Published 12/09/2013

Ingredients

• 1/2 butternut squash or 1 medium acorn squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, minced
• 2 celery ribs, chopped
• 6 cups vegetable stock or chicken broth
• 1 can (14 oz) petite diced tomatoes
• 1 cup frozen corn
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon dried basil
• 2 cans black beans, drained and rinsed
• 1/2-1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Cut the squash in half and pierce the shell several times with a sharp knife. Place face down on a microwave-safe plate and add 2 tablespoons water to the plate. Microwave on full power for 6-8 minutes or until squash is tender enough to scoop out. Set aside.
2. Heat oil in a Dutch oven. Add the onions and cook over medium heat, stirring often, until golden, about 8-10 minutes. Add the carrots and celery and cook 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the vegetable stock (or chicken broth, if using) to the Dutch oven. Scoop the cooked squash in small spoonfuls out of the shell into the Dutch oven. Add the tomatoes, corn, thyme, marjoram, basil and black beans and bring soup to a boil. Reduce heat and simmer, stirring occasionally, until carrots and celery are tender, about 15-20 minutes. Add pepper and salt to taste (usually about 3/4 - 1 teaspoon) and stir in fresh parsley. Serve.

Yield: 6-8
Prep Time: 15 min
Cook time: 35 min

Recipe Source: adapted from Penzey's 2013 Holiday Catalog

In a few days, my husband and I are taking a cross country flight with our 16 month old daughter. To say I'm dreading the flight would be an understatement. Amelia was 7 months old last time we flew and she was great - mostly because at that point she couldn't walk and was content to eat and sleep and look at things. Now . . . not so much. I'll share a picture of the backpack full of toys that I'm packing to try to keep her entertained on the plane in the Thursday Thoughts this week. And probably in the next Thursday Thoughts I'll share how she rejected each of them one by one and ran screaming up and down the aisle of the plane with one shoe and a fistful of stickers. 

To calm myself down a bit this weekend, I made this soup. It says comfort in each bite, which was just what I needed. I had tried a couple pot pie soup recipes that just didn't work for me, so I combined my favorite parts from those recipes to make this version, which is faster, healthier and more delicious. I slimmed it down by substituting milk for half and half and reducing the amount of butter. It still ended up being rich, creamy, and full of great chicken pot pie flavor. My husband, who hates soup, ate several bowls of this and fought me for the leftovers. It is a thick soup with plenty of chicken and my favorite veggies, including a parsnip. If you've never tried cooking with parsnips before, this would be a great way to try. It adds a subtle sweetness and bite to the soup that gives it a special flavor. 

Though I did lower the fat in the soup, I couldn't resist adding the puff pastry triangles on top. To me, they really make the soup because they add a buttery crunchiness that is just like pie dough. You could always use plain ol' oyster crackers if you didn't want to go through the trouble of cooking the puff pastry, but I will tell you that you're missing out on some tastiness. The pastry is easy to bake up while the soup is cooking and those flaky layers are irresistible. And beautiful. 

And now back to the packing. Wish us luck!

Chicken Pot Pie Soup

By Heat Oven To 350 Published 10/08/2013

Ingredients

• 1 sheet of puff pastry, thawed according to package directions
• 2 tablespoons butter
• 1 pound chicken cut into 1/2 inch pieces (or two cups shredded, cooked chicken)
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 parsnip, peeled and chopped (if it is a large parsnip, quarter it and cut out the woody stem before using)
• 1/2 teaspoon salt
• 1/4 cup flour
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground sage
• 1/8 teaspoon dried marjoram
• 3 cups low-sodium chicken broth
• 2 cups milk
• 1 cup frozen peas

Instructions

1. Heat oven to 400 degrees. Cut puff pastry along seams into thirds, and cut each third into four triangles. Place on a baking sheet and cook until puffed and lightly browned, about 10-12 minutes. Remove from oven and set aside.
2. Melt the butter in a large pot over medium heat. Add the chicken and cook 3-4 minutes, stirring frequently, until no longer pink. Remove to a bowl and set aside. (Skip this step if using shredded, cooked chicken.)
3. To the butter remaining in the pot, add celery, onion, carrots and parsnip along with 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Add flour, thyme, sage and marjoram. Cook and stir one minute.
4. Stir in broth and milk, cover the pot, and bring soup to a simmer. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 6 minutes.
5. Stir in chicken and peas and let simmer until chicken is cooked through and peas are heated, about 5 minutes.
6. Divide soup among serving bowls, topping with pastry triangles.

Yield: 4-6 servings
Prep Time:10 min
Cook time: 40 min

Recipe Source: Heat Oven To 350

Chances are, you have a few. At least I hope you do. I'm talking about workhorse recipes. The ol' reliable recipes you pull out when you need something to taste good, something to work perfectly, something easy but good. Maybe you are feeding a crowd, or the in-laws are coming for dinner, or maybe you are trying to impress a date. Whatever the reason, these are the recipes you come to rely on in a pinch. 

The best source for these recipes, I've found, is either a lot of trial and error or stealing them from someone else. Stealing is much easier. This Tex Mex Soup recipe is one I stole from my mom. Well, to be honest, she freely gave it to me, but I would have stolen it if I had to, because it's just so good and just so easy.

There are several reasons why this soup has become a reliable favorite at my parent's house, and now mine. First, it is easy. There is no chopping. None. A lot of can opening, but no chopping. Second, it is mostly pantry items, meaning that if you keep some ground turkey (or beef if you prefer) in your freezer you could easily stock your kitchen to make this at any time. Recipes that you know you can throw together at a moments notice are wonderful. And fairly rare. Third, it is GOOD. Really good. It is a good mix of spicy and savory, with a touch of ranch flavor that you wouldn't be able to identify unless someone told you it was in there. It is one of those thick soups that are almost chili-like, full of meat, beans and veggies. It would go equally well with corn bread or corn chips or just some great crusty bread. 

Have I convinced you yet? Go ahead and steal it for yourself. 

Tex Mex Soup

By Heat Oven To 350 Published 10/01/2013

Ingredients

• 1 pound lean ground turkey
• 1 packaged (1.25 oz) reduced sodium taco seasoning mix (the soup is too salty with regular taco mix)
• 1 package (1 oz) ranch salad dressing mix
• 1 can (15 oz) black beans
• 1 cup frozen corn
• 1 can (15 oz) northern beans
• 1 can (15 oz) pinto beans
• 2 cups low sodium chicken broth
• 1 can (14.5 oz) tomatoes with chiles
• 1 can (14.5 oz) stewed tomatoes

Instructions

1. Brown the turkey in a large stock pot or Dutch oven. Drain excess fat. Add taco and ranch seasoning mixes and stir to combine.
2. Drain and rinse canned beans. Add to turkey in stock pot along with remaining ingredients. Bring to a boil. Serve hot.

Yield: 6-8 servings
Prep Time: 5 min
Cook time: 20 min

Recipe Source: Helen Morrah 

Tomatillo Soup

I tend to get a little carried away when I go to the Farmer's Market. All the produce looks so good and I feel like I have to get a little bit of everything - even if I have never had it before and have no idea how to prepare it. I guess there's no better motivation to learn how to cook something than to see it sitting on your kitchen counter just waiting to be used. Or that's at least my thought process.

This is what happened the first time I bought tomatillos. They were so pretty and green, sitting in that basket on the Farmer's Market table, and just begged me to bring them home. Food talks to me, you know. I had a vague idea that they could be used for a green salsa so I bought a bag full and brought them home. 

For those of you who haven't cooked with tomatillos before, this is what they look like:

See why I couldn't turn them down? They're so pretty. They're like green tomatoes with a husk on the outside. (Make sure you take the husk off before using.)

I got my tomatillos home and made that green salsa. It was delicious. And only used a quarter of what I had bought. What do you do in that situation?

Well, if you are me, you google possible uses for tomatillos.

I came up with a soup that sounded pretty good. I made it up, not expecting much, and was surprised at how good it was. It was like a Southwestern sweet and sour soup. Tomatillos have a bright, sour flavor and there was plenty of heat from the jalepenos, hot sauce and cayenne pepper in the soup. It was different and delicious. I made sure to buy more tomatillos the next time I went back to the Farmer's Market so I could have it again. And again. I was excited to see tomatillos in my CSA basket this past week because I knew just what to do with them. I've added to the recipe and tweaked it a little over the years to make it a little more filling. It's definitely one of my favorite soups for a cool, rainy Spring/Summer day. 

Not that we've been having any of those lately.

Tomatillo Soup

Ingredients: 

1 T olive oil

1 onion, chopped

3 cloves garlic, minced

1 1/2 pounds chopped tomatillos

2 jalapeno peppers, seeded and minced

4 cups chicken broth

1 cup chopped cooked chicken

1 can black beans, drained and rinsed

1 cup frozen corn, thawed

1/8 tsp cayenne pepper

1/2 tsp hot pepper sauce

Salt and pepper to taste

2 T chopped fresh cilantro

1/4 cup sour cream

1/4 cup cheddar cheese, shredded (optional)

tortilla chips (optional)

Directions:

1. Heat oil in a large Dutch oven over medium heat. Add onions to saucepan and saute until golden. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in tomatillos, jalapeno peppers and chicken broth. Bring to a boil. Reduce heat, cover the pot and simmer for about 15 minutes.

2. Puree soup in batches in a blender or food processor. Return to pot and taste. Add cayenne pepper, hot sauce if more heat is needed. Stir in corn, black beans and chicken and cook over medium heat until heated through.

3. Just before serving, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion and some cheese and tortilla chips, if desired. 

Yield: Six servings

Recipe source: adapted from allrecipes.com

Cream of Pea Soup

No soup says "Spring" to me more than this cream of pea soup, and this is the time of year that I crave it. It could be its bright green color that I'm so ready to see on the plants in my yard, or the sweet, fresh pea flavor that reminds me of fruits and vegetables to come in the summer, or it could be that it's nice and warm and at least once (likely more) during the springtime I jump the gun and leave the house without a coat. I bitterly regret it every time. Whatever the reason, this soup is always something I look forward to this time of year.

If you like peas, you will like this soup. It actually tastes like peas. They're the main star in a small list of ingredients meant to enhance, not disguise, the pea flavor. Most of the hands-on time takes less than 10 minutes and I usually have everything for it on hand. That means I can easily whip it up to warm myself when I've returned from an errand run in 30 degree weather without a coat.

Again.

Cream of Pea Soup

Ingredients

2 T unsalted butter

1 onion, minced

Salt

2 T all-purpose flour

4 cups low-sodium chicken broth

1 1/2 pounds frozen peas, thawed. (For thicker soup, use 2 pounds)

1/2 cup heavy cream

Pepper

Directions:

1. Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/2 tsp salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook for 5 minutes.

2. Meanwhile, finely chop the peas in a food processor (or by hand). Add the peas to the soup and simmer until tender, 7 to 10 minutes. Puree the soup in batches in a blender or food processor until smooth.

3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt and pepper to taste before serving. 

Recipe Source: America's Test Kitchen Family Cookbook

French Onion Soup

The weather is starting to turn here in Minnesota, which means that the snow is melting but it's still around 30 degrees. This also means that we are still in "soup season" even if we don't like it admit it. I've always been kind of intimidated by making French Onion Soup because it usually calls for a dozen or so different kinds of cooking wines and cognac and the exact caramelizing etc. etc. etc. So I came across this recipe and found that it's a crockpot recipe meaning you throw everything into a crockpot and forget about it for 4-6 hours. So I thought I'd try it and my husband loved it, and so did I. Here's the real shocker, my 2 year old did too! I will give one disclaimer though, the key that brings this soup together is the cheese that you sprinkle/broil on top, Gruyere. Yes it's insanely expensive but it goes far and it gives a nutty salty flavor that I can't find in any other cheese. So splurge, you'll thank yourself!

French Onion Soup
Source: Food Network, Sandra Lee's Semi Homemade

5 small/medium Yellow Onions, thinly sliced

2 cans Beef Broth, 14 oz each

2 cans Beef Consomme (you can find this amidst the rest of the canned soups)

1 packet Lipton's Onion Soup Mix

1 Loaf Crusty French Bread, sliced 1" thick

1 cup Gruyere Cheese, shredded (Monterey Jack and Swiss would also be yummy)

1. Pull out your crock pot and set it to the 6 hour setting

2. Throw in your onions, broth, consomme, and onion mix.

3. Walk away and do lots of fun stuff for six hours.

4. Ladle out some soup into an oven-safe bowl. Top with a slice or two of french bread and sprinkle about 1/4 cup of cheese on top.

5. Broil soup until the cheese is golden brown and bubbly.

6. Let cool and enjoy!

Reuben Soup

Do you remember your food "bests"? Like the best cheesecake you ever had, or the best lemon meringue pie? Yes to both of those for me, and another yes to the best reuben sandwich I ever ate. It was last summer in New York City, and it was a four-inch tall behemoth of a sandwich with juicy corned beef, perfectly toasted rye bread and just enough sauerkraut. I was lucky my mother-in-law shared it with me or I would have needed to curl up in a ball and sleep the rest of the day instead of seeing the sights. I don't know if any other reuben sandwich will ever be able to match it, though it certainly hasn't stopped me from eating them.

I thought of that great reuben sandwich a couple months ago when I ran across a newspaper article that had a recipe for a local pub's popular reuben soup. Reuben flavor in a soup? That was something I just had to try. It turns out that corned beef and sauerkraut are just as good together in a soup as they are on rye bread. Throw in some potatoes for body and some seasonings and you've got a pretty darn good soup that in my mind rivals the original sandwich. That is high praise coming from a reuben sandwich fan.

The recipe from the newspaper article was a little vague at times as far as amounts and times, so I'm posting my modifications and amounts that work for me. I've tweaked quite a few things from the original recipe, not the least of which was replace the 2 whole cups of heavy cream with half a cup of half and half. I know it's not likely that any meal with corned beef in it would be considered low-fat, but with less cream I don't feel as guilty about having a second bowl.

And after finishing one bowl, I always want another.

Reuben Soup

Ingredients:

3 medium yukon gold potatoes, diced

2 tablespoons butter

1 medium yellow sweet onion, chopped small

5 cloves of garlic, minced

2 tablespoons all-purpose flour

1 cup water

4 cups chicken stock

1/2 cup half-and-half

1 tsp pickling spices

1 cup cooked corned beef, chopped medium

1/2 cup sauerkraut, drained

1/4 teaspoon caraway seed

2T Worcestershire sauce

2 bay leaves

Crushed red pepper flakes, to taste (1/4 tsp is just barely spicy)

Salt, to taste

Cracked black pepper to taste

Chopped parsley and croutons for garnish

In a large soup pot, melt butter over medium-low heat. Add onions and garlic and sauté until caramelized, about 10-15 minutes. Increase heat to medium, sprinkle in flour to make a roux and cook one minute. Slowly pour in water, whisking after each addition, until add the water has been incorporated. Bring to a simmer and cook until thickened, about 2-3 minutes. Stir in chicken stock, half and half, pickling spices, corned beef, sauerkraut, potatoes, caraway seeds, Worcestershire sauce and bay leaves. Bring to a simmer over medium heat, then reduce heat to low and simmer until potatoes are cooked, about 15-20 minutes. Taste and add red pepper flakes, salt and black pepper. Remove bay leaves. To serve, ladle into bowls and garnish with parsley and croutons.

Serving: 4 to 6

Recipe Source: Inspired by the Green Pig Pub

New England Clam Chowder

I grew up in New England, but I didn't grow up eating clam chowder. Vermont is known more for maple syrup than sea food, probably because it doesn't border the ocean and has tons of maple trees. I got a chance to go on a short trip to Maine a couple years ago with my sister and dad, and one of the things I made sure to eat while I was there was some clam chowder. I loved it, and every once in a while I have cravings for some more.

Since periodic trips to Maine are out of the question until my husband graduates from school and gets an amazing job that makes us instant millionaires (Don't worry for my husband's sake. I don't actually think this could happen, but a girl can dream, right?) I soon figured out that I would have to make my own clam chowder if I wanted any. Since I figured this would involve cooking and opening real clams, (no craving is that strong) I had given up on the idea until I found this recipe a few years ago. Instead of using live clams, it used canned ones which made everything so much simpler. The key to the authentic flavor is clam juice. Who knew there was such a thing? Not me. Surprisingly, I've found it in most supermarkets where I've looked for it, both in Minnesota and here in Utah. They usually stock it near the tuna, which is also where I find the canned clams.

Besides the great authentic taste, which is a definite must, another thing I like about this recipe is that it is from Cooking Light, so despite being a creamy soup it's not loaded with cream. That means I can eat an extra bowl if I feel like it and not feel completely guilty. Just overly full and wanting a nap. If you like your soups thick, you might want to double the flour or replace it with cornstarch because as written the broth isn't overly thick.

New England Clam Chowder

4  (6 1/2-ounce) cans chopped clams, undrained
2  (8-ounce) bottles clam juice
4  bacon slices
1  cup  chopped onion
1  garlic clove, minced
3  cups  cubed red potato
1 1/2  teaspoons  chopped fresh thyme
1/4  teaspoon  black pepper
1  bay leaf
2  cups  2% reduced-fat milk
1/4  cup  all-purpose flour
1/2  cup  half-and-half
Thyme sprigs (optional)

Directions:

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Yield: about 8 (1 1/4 cup) servings
Recipe Source: adapted from Cooking Light, Nov. 2007

Gingered Carrot Soup with Creme Fraiche

This is one of my favorite soup recipes. Despite sounding like something at a nice restaurant, and despite looking like something at a nice restaurant, and despite tasting like something at a nice restaurant, it's easy and fast to make at home. I've served it at all kinds of occasions and always get rave reviews. I like that it's a thicker puree, so it's filling and feels more like a meal than an appetizer. Add in the creme fraiche and it's just plain delicious.

Gingered Carrot Soup with Creme Fraiche

2 tablespoons unsalted butter 
1/4 cup extra-virgin olive oil
1 1/2 pounds large carrots, peeled and thinly sliced 
1 large onion, very thinly sliced
1-2 T finely grated fresh ginger (I use 1T)
4 1/2 cups chicken broth
1/4 tsp freshly grated nutmeg
Salt and freshly ground pepper
1/4 cup creme fraiche or sour cream
2 T coarsely chopped cilantro


1. In a medium soup pot, melt the butter in the olive oil. Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften. Add the vegetable stock and nutmeg to the vegetables and season liberally with salt and pepper. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.

2. Puree the carrot soup in batches in a blender. Return the carrot soup to the soup pot. Stir in the crème fraîche and chopped cilantro and season the carrot soup with salt and pepper. Serve the soup in shallow bowls.

Recipe Source: Food and Wine Magazine

Butternut Squash Soup

 Admittedly I'm not typically a fan of Squash soup. Most of the time I find it has kind of a "flat" taste. Nothing on the front end, nothing on the backend. Well I found a recipe that actually had cayenne pepper in it! So me, liking spicy (but not firey) foods, went to work! The framework of the recipe is from ourbestbites.com (love you gals!) but I found that once it was made, I personally liked a bit more heat, more caramelized onions, and of a little bit more sweetness. It was one of those soups that you make that every bite you think, "YUMMY!!" So for those of you who are squash skeptics, give this recipe a whirl!

Butternut Squash Soup

1/2 tablespoon Olive Oil

1 tablespoon butter

1/2 cup Carrots, sliced

2 stalks Celery, chopped

1 1/2 cup Onion, chopped

4 Garlic Cloves, minced

4 cups Butternut Squash, cubed (or your favorite squash)

2 cups Potato, cubed

32 ounces Chicken Broth (or 4 cubes chicken boullion)

1 1/2 tablespoon Brown Sugar

1 1/2 teaspoons Salt

3/4 teaspoon dried Sage

1/4 teaspoon Cayenne Pepper

1. Bring the olive oil and butter to a shimmer. Add the carrots, celery, and onions. Saute until the onions are translucent. Add garlic and cook for 1 minute or until fragrant.

2. Add squash.

3. Add chicken broth, potato, and sage, and cayenne pepper.

4. Let simmer on low for 30-40 minutes or until the squash and potatoes are tender.

5. Stir in the brown sugar.

6. Puree in a blender or with an immersion blender.

7. Let cool and serve with sour cream, bacon, croutons. Or just eat it plain, it's that yummy!

Chicken Corn Chowder

 

This is one of my favorite soups because it is so thick with corn, chicken, potatoes, tomatoes, mushrooms and spinach. I begged the recipe off a friend of mine after she gave me some of the leftovers of a batch she had made to submit to a soup cook-off at work. (The soup won, by the way.) It's flavorful and filling, and the porcini mushrooms give it a unique flavor. I have to admit it, the first time I made the soup myself I was worried about using the mushrooms because in their dried form they don't smell appetizing. (Think fish food.) They are delicious in the soup, though, so don't skip them. You can often find them in larger grocery store near the bulk spices. I usually buy some when I find them at the store and keep them for a nice snowy evening when this soup is just the perfect thing to warm me up.

 

Chicken Corn Chowder

1/4 cup dried porcini mushrooms
Water
2 slices of bacon
1 onion, diced
2 cloves garlic, minced
1 boneless, skinless chicken breast half, diced
2 russet potatoes, chopped
2 ears of corn, kernels cut from cobs
2 (14 1/2-ounce) cans chicken broth
1 (28-ounce) can peeled tomatoes, drained and chopped
2 packed cups baby spinach leaves
1 bay leaf
2 tablespoons fresh thyme leaves
1 teaspoon herbs de Provence (If you have this, use it. I've never put it in because it's difficult to find and often $5 a bottle when I do.)
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground allspice
Fresh-ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
 
1. Place mushrooms in a small bowl; cover with boiling water. Set aside 20 minutes. Meanwhile, cook bacon 5 minutes, turning once, in a nonreactive Dutch oven over medium heat until crisp. Crumble; set aside.
2. Add onions to Dutch oven; cook 3 minutes until softened. Add garlic; cook 1 minute. Add chicken; cook, stirring often, 4 minutes until it turns white. Add potatoes, corn, broth and tomatoes. Cook 4 minutes.
3. Meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder. Carefully drain mushrooms; add to chowder.
Increase heat to medium-high. Cook 10 minutes until potatoes are tender. Adjust seasoning. Stir parsley and cilantro into chowder. Garnish with bacon. Makes 6 servings.

Recipe Source: The Chicago Tribune

Sweet Heat Chili

I am/was on a quest for the perfect chili. Let me stop there since a lot of you that read this blog are family. I love, love, LOVE my mom's chili recipe. Everyone Halloween my mom would fill our belly's full of chili and then we'd go out and feeze or patooty's off while collecting all kinds of wonderful treats. So like I said, I love my mom's chili but it's not the sweet heat kind since most of my family can't handle the "heat". (Sorry I couldn't help myself.) So as I was saying, my quest to find the BEST chili with that sweet front taste and heat on the back end, BUT I also wanted a thick texture. I didn't want a watery chili. Something I could really sink my teeth into. Well it isn't St. Patrick's day, but the luck of the Irish was with me because I have found THE recipe. And in perfect time since Halloween is this weekend and our son is old enough to go out trick-or-treating. I found the recipe from melskitchencafe but I've ommitted and added a couple of things for MY perfect tasting. Hope you enjoy!

Sweet Heat Chili

1 medium Onion, chopped

1 Green Bell Pepper, chopped

3 stalks of Celery, chopped

1 T Olive Oil

1 lb Ground Beef (or Ground Turkey, or mixture of both)

1 Quart (32oz) Meat stock (Beef or chicken or mixture of both)

2 large cans Stewed Tomatoes, pureed

1 can Red Kidney Beans

1 can Black Beans, rinsed and drained

1 Bay leaf

1 tsp dry Mustard

2 tsp Cayenne Pepper

3 tsp Creole or Cajun Seasoning (I used Cajun Seasoning)

1/4 cup Brown Sugar

2 tablespoon Balsamic Vinegar

Salt & Pepper to taste

1.Saute first four ingredients in 1 tablespoon of olive oil.

2.Once the onions are translucent, add the ground beef and ground up with a potato smasher (or whatever works for you).

3. Add stock, bay leaf,mustard, cayenne pepper. Simmer on medium heat until the liquid evaporates by about half.

4. Puree the stewed tomatoes and add to the pot.

5. Rinse beans and add tho the pot along with the sugar, vinegar, salt and cajun seasoning.

6. Simmer for 2 (or more) hours.

7. Let cool for 5 minutes before you serve and garnish with sour cream, cheese, green onions, chips, avocados. AND...

This is what all of the bowls at your table will look like:

Zucchini Soup

 

I know, it's getting late in the season for zucchini recipes, but in truth I'm not in the mood for soup in the summer as much as I am now that the days are colder. Plus, I must be truthful and admit that I buy my zucchini anyway and it's always zucchini season at the grocery store. If you are a better person than me and grow your own veggies in a garden you should stash this recipe away for next summer. It's a great way to use zucchini and a lot nicer to the hips than sugar and fat zucchini bread.

This recipe comes from one of my favorite ex-roommates (what would I eat if it weren't for recipes from old roommates?) who always claimed she couldn't cook, but then would whip up something like this one evening. I love pureed soups because they always seem so elegant for how easy they are. I especially like them since I got an immersion blender. If you are making this with a regular blender, just remember to leave the top cracked a bit so steam can get out or you will end up with an explosion. Trust me that this will happen, and that it will be very annoying to clean up. Also, trust me that you should not skip the final step where you add salt and pepper to taste. Soup can be pretty bland when you are making it from scratch, especially if you are using low sodium chicken broth. The idea is to add just a little salt at a time and taste in between so you don't overdo it.

Zucchini Soup

1/2 cup chopped onions
3 T butter
2 T flour
1 1/2 cups chicken broth
3 cups of zucchini, quartered and sliced about 1/4 inch thick
1 cup milk
1/2 cup evaporated milk
1/2 tsp seasoning salt
1/2 T fresh parsley or 1/2 tsp dried
salt and pepper to taste
Toppings, such as cheese, cheesy crackers, sour cream, bacon, oyster crackers . . .

In a large saucepan, melt butter over medium heat and add onions. Cook until tender (about 4 minutes). Add flour and cook one minuted longer. Add chicken broth, adding a small amount at first and stirring between additions to prevent lumps. Add zucchini and bring to a boil. Reduce heat to low and simmer until zucchini is tender (about 15 minutes).

Pour mixture into blender and puree. (Don't forget to vent the top!) Return pureed mixture to saucepan and add milk, evaporated milk and seasoning salt. Heat soup until warm and stir in parsley. Season with salt and pepper to taste. Serve with toppings if desired.


Recipe source: Adapted slightly from my old roommate, Rachel

Taco Choup

The weather here has been unseasonably cold here in Minnesota. Ironically, we had 70 degree weather for most of April, then we pop in to May and we can't seem to get out of the 40's and 50's? Now, I'm not telling you this so that you don't have to dig out your Farmer's Almanac. No, I'm telling you this because when the weather turns cold, my tastebuds scream out for soup! Or Choup--which is my made up name for a dish that is a cross between soup, stew, and chili. Which is what this recipe is--and trust me even in mid-summer you'll crave the explosion of flavors that this choup gives your mouth!! So here you go:

Taco Choup

1 lb Ground Beef
1 medium Onion (I use yellow)
1 can Corn (16 oz)
2 cans Stewed Tomatoes (15 oz)
2 cans Red Kidney Beans, drained
1 can Tomato Sauce (8 oz)
1 pkg Taco Seasoning (if you a spicier choup, than get the Hot Taco Seasoning)

1. Brown ground beef in a skillet, once the meat is almost browned, added the onions and cook until onions are transluscent and meat is fully browned.

2. Dump ground beef and onions into a big pot and add corn,tomatoes, beans, tomato sauce. Allow to simmer for 2 hours and add Taco Seasoning. Let sit for 10 minutes and serve.

I like serving with cheese and sourcream, chives, and/or cilantro.

This can also be an easy crockpot recipe. Just brown the beef and onions and dump everything (except taco seasoning) into a crockpot and cook on low for 6 hours. Add seasoning in when you are just about to eat.