2 boneless skinless chicken breasts
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream
Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.
Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, February 6, 2009
Thursday, January 8, 2009
Roasted Potato Soup
Ingredients
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Preparation
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Preparation
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley
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