10.04.08
Chicken, Corn & Black Bean Stoup
Chicken, Corn & Black Bean Stoup
2 Tablespoons vegetable oil
2 Lbs chicken tenders, cut into bite sized pieces
1 Tablespoon ground cumin
1 ½ Tablespoon ground coriander
1 Chipotle chili pepper in adobo sauce, chopped
1 Large onion, chopped
4 Ears of corn, kernels cut from cob
1 Red bell pepper, cored seeded and chopped
3 Tablespoons all-purpose flour
1 Quart chicken stock or broth
1 15oz can black beans, drained
2 Tablespoons lime juice
¼ Cup fresh cilantro leaves, chopped
1. Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin, coriander. Amd chipotle pepper. Cook the chicken until lightly browned, about 3-4 minutes.
2. Add the onions, corn kernels and red bell peppers. Cook, stirring frequently, for about 3 minutes.
3. Dust the chicken and veggies with flour, stir, and continue to cook for 2 minutes.
4. Turn up the heat to high and add the chicken stock. Bring the stew up to a simmer and then add the black beans. Simmer the stew for 15 minutes
5. Add the lime juice and cilantro, and stir to combine. Taste and check for seasoning; adjust with salt, pepper and a little hot sauce if you like the heat.
6. Serve garnished with a little sour cream and a little bit of chopped cilantro.
03.09.08
Snow Crab Soup
This is a recipe from the Soup Kitchen of Chattanooga by way of Laura Young. The Soup Kitchen is long gone, but one of my favorite recipes from there isn’t! The recipe here makes one quart of soup. To make more than one quart, see the breakdown in this Google Doc.
Ingredients (first batch):
- 2 cups chicken stock
- 1/2 tbsp lemon juice
- 1/4 tsp seafood seasoning
- 1/4 tsp garlic
- 1/4 tsp white pepper
- 1/2 lb cream cheese
Ingredients (second batch):
- 1 tsp parsely
- 1/2 cup chicken stock
- 1/2 lb crab meat
Rue ingredients:
- 3/4 heaping tbsp flour
- 1/3 cup water
Instructions:
- Under medium heat bring to soft boil the chicken stock (first item), lemon juice, seafood seasoning, garlic, white pepper, and cream cheese. Whisk until smooth and creamy.
- When cream cheese is melted, and mixture is at a soft boil, add the parsley, remaining chicken stock, and crab meat. Bring to second boil.
- Make a Rue and slowly pour through strainer while stirring to thicken. Let soup simmer on lowest heat for at least 2 or 3 hours before serving. Keep lid on pot while simmering or soup will scorch. Be sure to stir soup occasionally so that bottom will not become too thick.
Chicken Chili
Here’s a good chicken chili recipe from my coworker, Alvin Garrison, and is really darn tasty. It’s pretty much copy and pasted from the e-mail he sent with only minor modifications.
- 1-2lbs boneless chicken breasts cubed
- 1 medium onion chopped (add more or less for your taste I usually add a little more)
- 1 can chicken broth
- 2 cloves garlic
- 4x 15oz cans white beans (Great Northern or Cannellini). I use Great Northern
- 2-3 jalapeno peppers chopped
- Other peppers that amount to 1-2 bell peppers chopped, or you can use bell peppers which is what the original recipe calls for. When I chop the peppers I remove all of the seeds and don’t add them to the chili.
- 1/2 Tbs Black Pepper
- 1/2 Tbs Crushed Red Pepper
Cook in a 4 to 6 quart crock pot as follows:
- Combine chicken, onions, garlic, black pepper, crushed red pepper and chicken broth
- Cook on low 3-5 hours, don’t stir
- Add drained beans(I usually just drain the juice off the top) and peppers, and stir the chili mixing the ingredients.
- Cook on low 1 to 2 more hours until chili is heated as you are just reheating the beans and softening up the peppers.
01.21.08
My aunt calls it bean soup. I think it might need a catchier name.
I posted this on my personal blog some time ago. The recipe came from my aunt, Penny.
Ingredients:
-
One can of black beans (drained)
-
One can of white beans (drained)
-
One can of red beans (drained)
-
Two cans of chicken broth
-
One can of Rotel tomatoes (you could use just regular diced tomatoes for less heat)
-
One kielbasa or smoked sausage (sliced and browned)
-
One small onion (chopped)
-
One-half teaspoon oregano
-
One-half teaspoon cumin
-
One-half teaspoon salt
All you have to do is combine all of the ingredients, bring to a boil and simmer for about 15 minutes just to let the flavors work their magic. At my house we don’t care for onions too much, so I use onion powder or just skip it sometimes. I usually serve this with warm French bread. My 3-year-old isn’t really into soups just yet, but my husband loves it.
