Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Soup”

Chicken Pozole


Mom was an interesting character. She had a very tender heart, and she told me quite a few times when I was in high school that she wished she could go to India one day to love the orphans there. You could see the way she loved children, of course, when she was with her own grandkids, showering them with affection, picking them up, playing with them, so imaging her showing that same love to children who would really need it was not a far stretch.

But Mom hated spicy foods of any kind. I didn’t mention to her the fact that India is synonymous with spicy foods, knowing that if she was able to go on a short-term mission she’d figure it out. Unfortunately, she never made it there. I’ve grown to love spicy foods myself, especially curries and other specialties from India and Nepal, and I too would love to go there some day.
Melissa made this soup recently after my knee injury, and while Mexican influenced and not Indian, it has some nice flavors. She found the recipe from Real Simple for a quick week night meal. It’s not particularly spicy with its subtle hints of red pepper, although I’m pretty sure Mom would not have tried it. I hope you will.
Chicken Posole
1 Tbs olive oil
1 onion, thinly sliced
salt and pepper
1 32 ounce container low sodium chicken broth
1 28 ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced or 1/4 tsp crushed red pepper
2 cups shredded rotisserie chicken meat
1 15 ounce can hominy, rinsed
1 lime, cut into wedges
chopped cilantro for garnish
Heat oil in large saucepan over medium heat. Add onion and 1/4 tsp each of salt and pepper, stirring occasionally, until soft and beginning to brown, 10-12 minutes
Add broth, tomatoes and chili and bring to a boil. Stir in chicken and hominy and simmer until heated through, about 4 minutes. Serve with lime and cilantro.
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Southwest Chicken Corn Chowder

We had some friends come through recently, and this soup hit the spot for a nice easy meal. We made it the night before, and then reheated gently. The flavors really blended overnight.

We made it again tonight (I forgot to grab a photo) because all of us in the house are getting colds (not fun ­čśŽ But this wonderful and easy chowder was just delightful. I grilled some chicken breasts prior to starting this recipe, and then used some of the chicken for the kids’ quesadillas, and then served a cheese quesadilla with the soup as well.
This is a variation on shrimp chowder from Cooking Light.
Ingredients

  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped serrano chile (about 1 small)
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
  • 1 pound cooked chicken
  • 2 tablespoons chopped fresh cilantro
  • Prep
  • Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; saut├ę 2 minutes or until tender, stirring frequently.

Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly.

Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick.

Stir in chicken; cook 1 minute. Remove from heat; stir in cilantro.

Good Friday Vegetable Soup

I’ll be breaking my fast tomorrow evening after the service. ┬áThis is the soup I’ll be eating at that time, a classic from More with Less with some fresh bread.

Heat in soup pot:
3 T. oil
Add:
3 medium carrots, sliced
2 medium onions, sliced
1-2 stalks of celery, sliced
1 c. shredded cabbage
1/4 c. chopped parsley
1/4 t. salt
Cook over medium heat about 15 minutes, stirring from time to time.
Add:
4 c. vegetable broth (or chicken)
2 c. fresh or frozen French-cut green beans
1/4-1/2 t. caraway seed
Heat to boiling.  Reduce heat to low, cover and simmer 15 minutes or until vegetables are tender.
Dice into soup bowls
1/4 lb. cheese
Ladle soup onto cheese to melt slightly.  Serve.

Hearty Chicken and Rice Soup

I haven’t felt well the last few days and decided to make some chicken soup. The problem I face is, that when my hubby comes home from work everyday, he is starving. So I need to make my soup very hearty to fill him up. I never measure the ingredients when making soup, the measurements are a suggestion only. It will taste great the way is written or you can adjust the ingredients to make the way you may like it. I also love to add lemon to my chicken and rice soup, again it is up to you. The aroma while the soup is simmering is wonderful! I serve a crusty bread with it.

Hearty Chicken and Rice Soup

Ingredients:
10 cups chicken broth or stock
1 medium onion chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon dried thyme leaves (I use poultry seasoning)
1/4 teaspoon cracked black pepper
2 bay leaves
1-1/2 cups cubed or shredded chicken (I poach chicken breasts and thighs right in the broth or you can use a rotisserie chicken from the grocery store and shred it.)
2 cups cooked rice
2 Tablespoons fresh lime juice
2 Tablespoons fresh lemon juice (optional)
Lemon or lime slices for garnish

Directions:
Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaves in a large pot or Dutch oven.
Bring to a boil then stir once or twice.
Reduce heat, then simmer uncovered for 15 minutes.
Add chicken then simmer uncovered for 10 minutes. (I turn down the burner down very low and let simmer for a while)
Remove and discard bay leaves.
Stir in rice and lime/lemon juice just before serving.
Garnish with citrus slices.

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