Guys, I have a cold. I even made B listen to my chest to begrudging confirm my self-diagnosis. It’s lame. I’ve been chugging tea and eating every spicy thing I can gets my paws on. And you know what tastes soooo much better when you’ve been struck with a cold? Soup. Soup tastes freaking amazing. So here’s three for you: tortilla soup, my own version of chili and a five ingredient white bean chili.
via Food Network
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
via an amalgam of various recipes
1 can chili beans
1 pound ground turkey
1 28 oz can fire roasted tomatoes
1 can diced tomatoes
Sauteed mushrooms with garlic and red onions
Frozen corn kernals
Chicken broth as needed
Good heavy shakes of cumin, smoked paprika, chili powder and pepper
Serve with sour cream, shredded cheese, cilantro
Brown turkey and train of extra grease. Saute mushrooms, garlic and onion in a bit of olive oil. Add all ingredients in crockpot and turn on low for 6 hours.
via Gimme Some Oven
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2-4 Servings
- 6 cups chicken broth
- 4 cups cooked shredded chicken
- 2 (15-oz) cans Great Northern beans, drained
- 2 cups salsa verde (storebought or homemade)
- 2 tsp. ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.
Hope you are all in better health than I am at the moment. Have a great week!