Mexican Chicken Soup

This spin on chicken soup came to me this chilly winter day after peering into my pantry and spotting a can of fire roasted tomatoes with roasted garlic, a jar of salsa verde and a can of green chilies.  I knew right then that I wanted to make a soup with Mexican flavors in it.  I had just gone to the market yesterday and picked up a package of chicken tenders, so I decided I should make a Mexican twist on good old fashioned chicken soup to warm us up.  This soup has deep smoky undertones of cumin and a hint of beer in its broth.  I really wished I had had some tortillas, because I think that toasting some in the oven with some cumin, salt, pepper and cayenne would be lovely.  Also, if you have a ripe avocado and some fresh cilantro, I highly recommend adding both of these accompaniments.   Promise you won’t be disappointed!   This recipe can also be made in the Crockpot by reducing the amount of garlic by half and combining all ingredients in your slow cooker and cook on low for 6 hours.  This soup freezes extremely well.  Serve with chopped avocado, thinly sliced green onion, sharp shredded cheddar cheese, Greek yogurt, minced cilantro and hot sauce.

What You Need:

1 lb chicken rinsed and cut into bite sized pieces
1 – 14.5 oz can diced fire roasted tomatoes with roasted garlic
4 cups ( 1 – 32 oz box) chicken stock (broth would work also)
1 cup salsa verde (I used Henry’s Store brand – Sun Harvest)
¾ cup beer (I had a Bass on hand)
2 cups cooked pinto beans
1 cup corn kernels (canned, fresh or frozen)
1 – 4oz can green chilies
1 medium brown onion (about 2 cups), ½“dice
6 cloves garlic, minced (or to taste)
1 Tbs extra virgin olive oil
½ tsp cumin
¼ tsp salt and pepper plus a pinch of each

What To Do:

Heat the oil over medium high heat in a large soup pot. Once the oil is hot, add the chicken and season with ¼ tsp salt, 1/4 tsp pepper and ½ tsp cumin.

Brown the chicken for 4-5 minutes stirring occasionally.  Remove from pan. 

Turn heat down to medium and sauté onions for 8 minutes adding the garlic during the last minute of cooking. Season the onions and garlic with a pinch of salt and pepper.

Add chicken to the onions and garlic, then deglaze pan with beer by turning up the heat to medium high and slowly adding the beer, scraping browned bits off the bottom of the pan with a  wooden spoon. Simmer over medium heat for 2 minutes. During this time, the alcohol will burn off.

Next, add all remaining ingredients and simmer covered, over low heat for about 15 minutes.












Makes 4 (2 cup) Servings


Bon Appétit!
Mary

Turkey Lentil Stew

This hearty Crockpot stew recipe came to me as I walked by the roasted chickens at the market. You’re thinking… ‘chicken… I thought you said TURKEY lentil stew… ?’. You’re correct! I glanced at all the roasted chickens and spotted some turkey breasts sitting toward the back of the shelf. For dinner tonight, I had originally planned to make a vegetable lentil stew, but now knew that I needed to try to incorporate some roasted turkey breast with the idea that I would use this recipe after Thanksgiving with the leftovers. I use bay leaves here, but if you don’t have any I think it would still taste fabulous. I highly recommend buying a package as they last a very long time in your pantry in a sealed container. Look for the plastic packages versus the bottled kind as you can save quite a bit of money. This stew freezes nicely. Take it out of the freezer the night before and by the next night you’ll have dinner waiting and ready to be heated in the microwave. This recipe does make a generous amount so if you desire, half it.  If you don't have a Crockpot, see the cook's note at the bottom.  Serve with warm bread, a little green onion and here at our house… we like ours with a bunch of hot sauce!

What You Need:

2 cups green lentils, rinsed and picked through
4 cups roasted and shredded turkey breast (or chicken)
1 – 32 oz box chicken or turkey stock (or broth if unavailable)
1 medium to large brown onion, diced
4 carrots, roughly chopped (about 2 cups)
1 – 28 oz can diced tomatoes
1 large russet potato, diced (about 4 cups)
6 cloves garlic, minced (or to taste)
2 bay leaves (optional)
1/4 tsp kosher salt
½ tsp freshly cracked black pepper

What To Do:

Combine all ingredients in a large Crockpot and set to low for 6 hours. Stir after 3 hours if possible. Serve with freshly baked bread.












This stew serves a crowd.



Bon Appétit!
Mary



**Cook’s Note: If you don’t have a Crockpot… Heat 1 Tbs. olive oil in a large heavy bottomed soup pot. Sauté vegetables (except garlic & potato), bay leaves (if using), salt and pepper for about 8-10 minutes over medium/high heat. Once vegetables have softened, add the tomatoes, potato and stock. Simmer over low heat with the lid on until lentils are tender, about 30-40 minutes or until desired consistency.**