I took the girls to playgroup at “Miss” Stephanie’s the Thursday before last (I am really behind in posting!). While they had a great time running around playing inside and outside (Scarlet has not stopped asking to drink out of the water hose outside ever since), my point of this post is that Stephanie made a delicious homemade creamy tomato soup for lunch. She served it with delicious bread from The Fresh Market store_locationsDetail.aspx?StoreID=66(I love that place!). This has inspired me to search for yummy soup recipes. Especially since the weather is nice and cold. So if anyone has any recipes, tips or secrets for the perfect soup that they would like to share please let me know.
I would love to share a microwave chili recipe with you…
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde
1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose
cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and
drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until
garlic is soft. Set aside to cool.
2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine
peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well
using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover;
microwave an additional 4-6 minutes or until chicken is cooked through.
3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using
Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)
Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70
mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
Omit salt.
Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced
avocado or chopped cilantro.
Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.
Thank you so much for the recipe, I can’t wait to try it!!
Potato Soup…the best in the world!
(It makes a lot and is usually better tasting the next day…serve it to a crowd and prepare it the day before. Perfect combo in my book!)
5 lbs. potatoes… the secret is to cut them all the same size. Big or small doesn’t matter, just the same.
2 bricks cream cheese
2 sticks butter
1 chopped onion
salt..to taste
pepper..to taste
peprika..to sight
parsley..to sight
milk..optional, or only if needed
Boil potatoes in a lot of COLD water
ingredients can be added in any order – milk added last, do not boil
stir frequently
if needed add flour as a thickining agent – if serving the next day, the soup will naturally thinken from the starch in the potatoes!)
ENJOY!