Monday, November 12, 2012

more soup

Good morning!  How was your weekend?  Will was away on the middle school retreat so I was holding down the fort for a couple days.  The kids and I did some fun things like Christmas shopping (I am determined to complete all my shopping before December!) and playing outside in the beautiful weather.  We're so glad to have him home, though.  

Last Monday I promised you more soup, so here's the next recipe:

Mexican Chicken Soup from The Food Network Magazine's 'Great Easy Meals' 
(I highly recommend this cook book!)

This is what I would call a 'method recipe' where you learn the method (basically throwing things in the pot based on how long they will take to cook) and then you can adapt it by adding the ingredients you want.  There are three versions listed in the book:  Mexican, Italian, and Asian.  I'm going to list all of their possible ingredients for the Mexican version but will bold the ones that I use in my own favorite recipe.  Make sense?  Just nod and say yes.  Thanks.

Heat 1 TBSP olive oil in a large pot over medium-high heat; add the base ingredients for your soup and cook until softened, 4-6 minutes. (Use all of these - they're essential to the overall flavor of the soup.)
1 chopped onion
2 minced garlic cloves
14.5 oz can diced tomatoes

Add your choice of ingredients; cook 1 minute.  
(choose one)
1 1/2 TBSP chopped chipotle peppers in adobo sauce
Two 4-oz cans chopped green chiles

Add 8 cups chicken broth and salt and pepper.  Bring to a boil.

Stir in one or both vegetables and cook, partially covered, 4-6 minutes.
2 cups diced sweet potatoes
2 chopped poblano peppers

Stir in one or both ingredients and simmer, partially covered, until tender.
2 cups chopped zucchini
2 cups corn or two 15-oz cans hominy (rinsed and drained)

Add the shredded meat from 1/2 rotisserie chicken (or 2-3 baked chicken breasts, chopped), season with salt and pepper and simmer 2-3 minutes.
When serving, sprinkle with one or more ingredients for your style of soup.
chopped avacado
chopped cilantro
sliced radishes
sour cream (only if I happen to have it on hand)
tortilla strips or chips

Don't be afraid of adding salt in this soup - it brings out the flavor.  Taste as you go so you don't add too much, but not adding enough can make it a little bland.  If you like avacados, be sure to add them to your bowl!
So good.  This is definitely one of my favorite soups.  I hope you'll try it either using my favorite ingredients or by creating a new recipe of your own.  If you branch out and find a really tasty version, send me your ingredient list!  I'm always up for trying new soup - planning to make both the Italian and Asian versions later this winter.  I'll let you know how they turn out.  See you Thursday!  Have a great week!

P.s.  The new Barbara Kingsolver book is here!  I picked up my copy last Tuesday (and one for my mom for Christmas!) and am loving it so far.  I just love all of her books and am excited to have a new one to add to my ever-growing library.  I definitely have a weakness for books.  Check it out!

1 comment:

  1. I remember that park and the fun we had. May even a few pictures of us playing their. Love AJ