This is easy, healthy (minus too much garnish), and filling. Hubs likes to make this on cold Sundays.
This would look so good if I could actually take pictures.
Green Salsa Soup
2 chicken breasts, cooked and chopped
1 jar green salsa
1 can butter beans, drained
2 T olive oil
1 onion chopped
1 garlic clove, chopped
3 C chicken broth
Cheese, chips, sourcream for garnish
Saute onion and garlic in olive oil over medium heat in a soup pot for about 3 minutes, or until onion is soft. Add stock and bring to a boil. Add green salsa and butter beans. Simmer for 10 minutes, then add chicken and heat through. Serve with cheese, crushed taco chips, and sour cream on top, if desired.
I like turnips raw. They resemble a milder, woodier cousin to the radish, and make an excellent snack with a dash of salt. Many people do not share this opinion, and turn up their noses. (I believe that turnips and brussels sprouts should begin a new marketing campaign, “we really are delicious if you cook us correctly”).
To you turnip haters, try roasting or boiling. They take on a more mellow flavor when cooked, and if pureed become luscious and velvety. Case in point? Turnip soup:
- 4 large turnips, peeled and cubed
- 3 cups chicken broth
- 5 leeks, sliced (you could use onions if you don’t have leeks, 1/2 – 1 c should do fine)
- 1/4 cup olive oil
- 1/4 cup half and half (optional)
- salt, to taste
Saute turnips and onions in olive oil until almost soft in a medium pot. Add chicken broth and simmer until everything is good and mushy, about 10 minutes more. Puree in batches, and return to pot. Add salt and half and half. Serve warm on a cold day.
Sweet corn, salty bacon, creamy broth. A perfect summer soup.
- 2 ears of corn, cooked and kernals cut off (I wish I had a real measurement for you, though you can use as much corn as you like or as little. I just happened to have two ears left over after dinner a couple nights back and saved it for this soup.)
- 1 baking potato, peeled and cubed (I like small cubes because they cook faster)
- 1 medium onion, chopped
- 2 slices of bacon, sliced crossways into thin strips (I’m especially fond of Bluescreek Farm peppered bacon)
- 16 ounces chicken broth
- 1/2 cup milk
- 1 heaped T sour cream
- Shredded cheddar, optional
Put the bacon and onion over medium heat and cook until the onion is soft and the bacon has rendered some fat. Add the potatoes, broth, and corn. Simmer until the potatoes are just tender. Turn the heat off and stir in the milk and sour cream. Serve topped with cheddar if you like.
Start with Rick Bayless Mexican Everyday, add Barefoot Contessa at Home, multiply times what I have in my kitchen, and take to the Marion Cunningham Cheese Sauce power, and your product is this soup. It was so delicious. Beware, because portion control is not an option here.
Cheesy Tortilla Soup
- 4-6 cups chicken broth (I just boiled the heck out of a rotisserie chicken, strained it and added some salt)
- 1/2 C salsa (I used Kroger brand cilantro because that’s what I had in the fridge)
- 1/2 C chopped onion
- 2-3 T olive oil
- 3 corn tortillas, ripped into smaller pieces
- 1 recipe cheese sauce
- Salt to taste
In a soup pot, saute your onion in the olive oil until soft. Add the broth, salsa, and corn tortillas. Simmer for 30-45 minutes until the tortillas break up and dissolve. Slowly stir in the cheese sauce. Eat.
If you have them in the house, this would be great with some cooked chicken stirred in after the cheese sauce and/or topped with some cheese, jalepenos, or sour cream. And some tortilla chips on top would be good too. Also some avocado slices…