Wednesday, November 18, 2009

Super Soups

These are some great lunch time soup recipes! They are always nice when the weather turns a bit chilly.

Chili Verde
1 15oz can pinto beans drained
1 lb of cooked chicken - I usually use a rotisserie chicken for this type of thing
1 4oz can chopped green chilies - I diced them up a bit further in the food processor
1 tsp ground cumin
3/4 tsp dried oregano
pinch of cayenne
3 cups water or chicken broth
1 tsp minced garlic
1 tsp salt
1 cup finely chopped onion

Put all ingredients in a pot and simmer until the beans are soft. Very easy and yummy!

Mexican Chicken Soup

1 cup finely chopped onion
1 jalapeno - seeded and chopped
2 tsp minced garlic
5 cups water or broth
1 1/2 cups cooked diced chicken
2 cup refrigerated fresh salsa

Saute onion and jalapeno until tender. Add garlic and saute another 30 seconds. Add broth, chicken and salsa and simmer for for 15 minutes.

Chicken and Mushroom Soup
1 medium leek, light green and white parts only
4 cups lower sodium chicken broth
1 cup water
½ tsp dried thyme
6 ozs white mushrooms
1 pound boneless skinless chicken breast or cooked chicken
8 oz Brussels sprouts, halved
Salt and freshly ground pepper

Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water and rinse thoroughly to remove any dirt. Slice into ¼ inch pieces.

Bring broth water and thyme to a low boil in a large saucepan. Add leek and mushrooms: reduce heat and simmer until leek is softened, about 5 minutes. Add chicken and Brussels sprouts. Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

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