Food Writing & Food Photography from a self-proclaimed Foodie

Archive for the ‘Soups/Stews’ Category

Chocolate Parsnip Chili

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.

Ingredients:

  • 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

Directions:

  • 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
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Chicken Tortilla Soup

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).

Ingredients:

  • 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

Directions:

  • 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.

Creamy Chicken Potato Soup

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.

Ingredients:

  • 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
  • Chives

Directions:

  • 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