I saw a recipe in a magazine for this intriguing chili and knew that I wanted to try it. I didn’t put a bell pepper in mine, but you can put one in yours; and it called for both kidney beans as well as black beans – I, however, do not put beans in my chilis….EVER. But this was not your typical chili, and it wasn’t spicy like a lot of chilis can be; plus, the parsnips are a great source of natural fiber and folate.
- 1 tbsp. vegetable oil
- 1 medium onion, finely chopped
- 1 pound lean ground beef
- 2 medium parsnips, peeled and chopped
- 3 tbsp. minced garlic
- 2 tsp. chili powder
- 1 tbsp. dried oregano
- 1 tsp. cumin powder
- Salt & pepper, to taste
- 1 can crushed tomatoes, 29 oz.
- 1 can tomato paste, 6 oz.
- 1 1/2 tbsp. unsweetened cocoa
- Heat vegetable oil in a large pot
- Add onion and beef and cook until meat is browned throughout
- Add parsnips and garlic and cook 2 minutes. Stir in chili powder, oregano, cumin, salt & pepper; cook 2 minutes more
- Add tomatoes, tomato paste, and cocoa powder. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
- Ladle into serving bowls; sprinkle cheese on top, if desired
I have had many different chicken tortilla soups over the years, but truthfully and unashamedly I prefer my own. I don’t have the stats on this, but I know it is fairly low-calorie, and if you want lower carb counts, you CAN leave the tortillas out of the soup and it will taste almost the same (and yes, I’ve done it both ways).
- 6 tbsp. vegetable oil
- 8 (6 inch) white corn tortillas, coarsely chopped
- 6 tsp. minced garlic
- 1/2 cup chopped fresh cilantro
- 1 med. onion, chopped
- 1 (20 oz. ) can diced tomatoes
- 2 tbsp. ground cumin
- 1 tbsp. chili powder
- 3 bay leaves
- 6 cups reduced-sodium chicken broth
- 1 tsp. salt
- 1/2 tsp. ground cayenne pepper
- 5-6 boneless chicken breast halves, cooked and cut into small pieces
- Tortilla chips or homemade tortilla crispy strips (I do the latter)
- Shredded cheddar-jack cheese
- Avocado slices
- In a large stock pot, heat vegetable oil. Add tortillas, garlic, cilantro and onion. Saute for 2-3 minutes.
- Stir in tomatoes and bring to a boil.
- Add cumin, chili powder, bay leaves, and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne.
- Simmer for 30 minutes, remove bay leaves, and stir in chicken pieces. Heat through and serve.
- Ladle into individual serving bowls; garnish with shredded cheese and avocado slices, to taste. Serve with tortilla chips or homemade crispy tortilla strips.
I found this recipe a couple of years ago, during the wintertime when we were looking for good soup recipes that we hadn’t eaten a thousand times already. I had never been a big fan of potato soup, so I went looking for a potato soup with a bit more substance, or else I was going to create my own. I found a simple looking recipe on Taste of Home’s website, and tweaked it (as I like to do), and created a fabulous, hearty comfort meal that we love to have on cold, dreary nights.
- 1 medium onion, chopped
- 2 tbsp. butter
- 3 cups reduced-sodium chicken broth
- 1-2 pounds red potatoes, cut into cubes with skin left on
- 1 pound cooked chicken breast or chicken thigh (chef’s preference)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup flour (or low-carb baking mix, like I like to use)
- 1 cup milk (fat-free, 1%, or 2% – chef’s preference)
- 1 cup evaporated milk (reduced-fat or fat free – chef’s preference)
- Shredded cheddar or colby-jack cheese
- Bacon bits
- In one saucepan, cook chicken thoroughly
- In separate, large saucepan or stockpot, saute onion in butter until tender
- Stir in broth and potatoes; bring to a boil
- Reduce heat; cover and simmer for 10-15 minutes until potatoes are tender
- Stir in cut-up chicken, salt, and pepper
- Combine flour and milk until smooth; stir into saucepan
- Add evaporated milk; bring to a boil
- Cook and stir for 2 minutes, or until thickened.
- Ladel soup into individual bowls; sprinkle with shredded cheese, bacon bits, and chives