Fast recipe...can use all pre-made ingredients from the store. Yeah!
INGREDIENTS:
Chicken Broth (4 cups)
White or Navy beans (2 cans)
Frozen corn (1 bag - roasted corn is best)
Roasted chicken (one of these from the store and take all the meat off)
Onion ( 1 diced)
Garlic (lots!)
Cumin
Chili powder (Chipotle is the best)
Cajun seasoning
Salt
Pepper
Olive oil
DIRECTIONS:
Be sure chicken is in bit-size pieces
In a large, heavy pot saute onion and garlic in olive oil until onions are soft.
Add remaining ingredients
Simmer (45 minutes or longer)
Serve with cornbread or chips
Yum!!!
The basic recipe above is good but I have added the following as well with grand results:
cayenne pepper (make it as hot as you like)
diced, roasted green chilis or even jalapenos
Kielbasa turkey sausage (even with the chicken)
Showing posts with label Soups and Stews. Show all posts
Showing posts with label Soups and Stews. Show all posts
Thursday, March 27, 2008
Saturday, March 22, 2008
Butternut Squash Soup
[Makes 4 servings]
3 tbsp Olive Oil
3 garlic cloves - diced
.5 cup onion - diced
2 small butternut squash or one large - peeled, halved, seeded and chopped into cubes
5 cups vegetable or chicken broth
Salt and pepper to taste
1 or 2 large carrots - sliced into 1/8 inch slices
In a medium pot, combine olive oil, garlic, and onion and cook over medium heat for 3 - 4 minutes (longer if you want the onions to caramelize a bit for added flavor!). Add the squash, broth, salt and pepper. Bring to a boil, reduce heat, simmer for 30 minutes or until veggies are cooked. Let mixture cool slightly, then puree in a blender in batches. Return the puree to the pot and bring to a boil to reheat. Remove from stop top. Serve topped with a dollop of sour cream or half & half.
Note: I found it very difficult to peel the squash raw so I resorted to cutting it into small pieces then using a knife to remove the skin. I suppose you could cook the squash first in the oven then scoop it out. If so, then you would not need to cook as long with the broth and other items.
3 tbsp Olive Oil
3 garlic cloves - diced
.5 cup onion - diced
2 small butternut squash or one large - peeled, halved, seeded and chopped into cubes
5 cups vegetable or chicken broth
Salt and pepper to taste
1 or 2 large carrots - sliced into 1/8 inch slices
In a medium pot, combine olive oil, garlic, and onion and cook over medium heat for 3 - 4 minutes (longer if you want the onions to caramelize a bit for added flavor!). Add the squash, broth, salt and pepper. Bring to a boil, reduce heat, simmer for 30 minutes or until veggies are cooked. Let mixture cool slightly, then puree in a blender in batches. Return the puree to the pot and bring to a boil to reheat. Remove from stop top. Serve topped with a dollop of sour cream or half & half.
Note: I found it very difficult to peel the squash raw so I resorted to cutting it into small pieces then using a knife to remove the skin. I suppose you could cook the squash first in the oven then scoop it out. If so, then you would not need to cook as long with the broth and other items.
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