- 1 dried ancho chili pepper
- 2 to 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 14 ounces fire roasted tomatoes with chili
- 4 cups vegetable stock
- 1 cup hominy, rinsed and drained
- 1 14 ounces black beans, rinsed and drained
- 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
- Tortilla chips
- 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
- Crumbled queso fresco
Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.
Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.
Serve soup topped with avocado, tortillas chips, queso and cilantro.
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 2 cups Cremini mushrooms, chopped
- 2 stalks of bok choy, chopped with the whites and greens separated
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the mushrooms and sauté on high heat till golden brown, about 3 to 4 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the bok choy greens and the cooked noodles. Saute for a minute and the sauce. Bring to a boil and stir well. Taste for seasonings and garnish with green onions.
Great soup recipe I took from serious eats of course modified it to my taste… yummy!!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 links chicken garlic sausage, casings removed, crumbled
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 1 large russet potato, peeled, quartered and cut into ¼ inch slices
- 2 medium Yukon Gold potatoes, peeled, quartered and cut into ¼ inch slices
- 5 cups homemade or store bought chicken stock
- 6 cups baby kale, chopped
- ¼ cup fresh chives, chopped
Heat the butter and olive oil in a large Dutch oven over medium heat. Add the crumbled sausage and sauté for about 5 minutes or till the sausage is golden brown. Add the onion and garlic and sauté for another 3 to 4 minutes. Add the potatoes and the stock, bring to a boil and simmer for 10 minutes. Use a potato masher to mash the potatoes a bit to thicken the soup. Add 1 teaspoons of salt. Cook for a about 20 to 25 minutes. Add the chopped kale and cook for another 5 to 6 minutes. Check for seasonings and garnish with chives.
This is a quick, delicious soup to make in this weather. Don’t buy the canned variety- this is much better and yummier… Wait till you see what I served with the soup.. yup, grilled cheese sandwiches- a kicked up version!
- 2 cups cherry tomatoes
- Drizzle of extra virgin olive oil
- 3 garlic cloves, skin on
- 1 large yellow onion, skin on, cut in half
Preheat oven to 400 degrees F.
Place the tomatoes, garlic and onion onto a lined cookie sheet. Drizzle olive oil and salt. Mix well and roast in oven for 40 minutes. Take out of the oven and let cool.
- 1 28 ounces San Marzano tomatoes
- 1 cup chicken or vegetable broth
- 1 cup basil
- ½ cup half and half
Transfer the roasted vegetables, canned tomatoes, broth and basil to a powerful blender. Blend till a smooth consistency is reached. Take out of the blender and transfer to a saucepan. Bring to a boil and simmer with lid closed for 20 minutes. Take the lid off and check for seasoning and add salt. Turn heat off and add half and half. Check for seasonings and serve warm.
So, what do you do with leftover pulled chicken?? Well, you make pulled chicken Mexican soup, of course! I admit this idea did not come to me right away. All I wanted was to come up with a completely new dish to make with my leftover chicken. I thought about it quite a bit and finally decided on a soup. I am not a big soup person- not sure why. It is an ideal one pot meal that can be very healthy and easy to make.
This one in particular was extremely good- I think because I had a great starting point- the pulled chicken. If you want to make this recipe and don’t want to go through the hassle of making the chicken- I have a suggestion for you. I would buy a rotisserie chicken, pull the meat off the legs and the thighs and sprinkle with smoked paprika and some lemon juice. Let the chicken marinate for an hour and then follow the recipe. The result won’t be the same as what I made but it will be very close and definitely very tasty.
It was very quick, I started with some olive oil and added some corn flour (maize flour)- to thicken the soup. I was going to use regular flour but then I though corn flour will give the soup a more authentic taste. I added a can of pinto beans, salsa and some roasted corn. The soup came out delicious. All the ingredients complemented each other really well. I made a little more guacamole and served a big dollop right on top. Everyone was very happy and satisfied…
- 1 to 2 cups leftover pulled chicken
- 1 can pinto beans, drained, rinsed and mashed
- 2 tablespoons corn flour (corn meal)
- 2 tablespoons extra virgin olive oil
- ½ cup leftover or bottled salsa
- 2 cups frozen, roasted corn
- 3 cups chicken broth
Heat a heavy saucepan and add the olive oil. Add the mashed beans and corn flour. Saute on medium heat for 2 to 3 minutes. Add the salsa and sauté for 2 to 3 minutes. Add the chicken, roasted corn and chicken broth. Bring to a boil and simmer half covered for at least an hour. Check for seasonings and serve with cheese quesadillas.
This soup is very close to my heart. I grew up eating it and have very happy memories of my Mom making it for us. It is very popular in India at the Chinese restaurants. We would have the soup with chicken sandwiches- I still think of those delicious mouthwatering sandwiches! In India very much like Europe, the sandwiches don’t have a lot of filling- just enough to give you a taste of the main ingredient as well as the delicious soft white bread! Those were the days when there was no awareness about eating whole wheat bread! My Mom would start by spreading a thin layer of butter on each slice and then spread a layer of shredded chicken with some salt and pepper- it was absolutely delicious- I digress- I think the reason we would have the soup and sandwiches together was because my Mom would poach some chicken and then use it for both the dishes. I usually do that on the weekends- have some chicken breast cooked in the fridge. This time I roasted the chicken breasts with salt, pepper and olive oil in the oven (rotisserie chicken can be substituted). They came out nice and juicy ready to be used for numerous dishes- another dish coming tomorrow!
I introduced this soup to my daughter a few years ago- she loved it, especially because it had corn in it. We also found it at a local Chinese restaurant- she has ordered it so often now, that whenever she enters the place, they know what she is going to eat. We made it together on the weekend and she was not convinced it would turn out as yummy as the soup she eats at the restaurant, well- she was pleasantly surprised! I urge you to try this soup it’s fabulous!
- 32 ounces- 4 cups chicken broth
- 1 14¾ ounces can creamed corn
- 1 cup shredded chicken
- 1 egg, beaten with pinch of salt
- 3 teaspoons cornstarch, divided
- 1 teaspoon toasted sesame oil
- 2 teaspoons salt or to taste
- 1 scallion, chopped finely
In a medium pot, heat the chicken broth. Add the creamed corn. Bring to a boil. In a small bowl mix 2 teaspoons cornstarch with 2 tablespoons water, mix well. Add to the boiling chicken broth. The mixture will begin to thicken as it comes back to a boil. Add the shredded chicken. In a small bowl mix one teaspoon cornstarch with 1 tablespoon water, mix well and add to the beaten egg mixture. Lower the heat to a medium low and add the egg mixture in a slow drizzle while whisking the broth. Finish the soup with salt and scallions.