Tuesday, November 9, 2010

day nine

I am thankful for soup.

soup, soup, and more soup.

It's just about all we eat on these chilly nights, and I love it!

This is one of our favorites.
posole copy

Spicy Chicken and Black Bean Posole
serves 6-8 

1 small onion, diced
3 garlic cloves, minced
1 tsp of ground chipotle flakes (a little more or a little less depending on how spicy you like it)
8 cups chicken stock* 
2 cups of cooked chicken breast or whole chicken, shredded
1(15oz) can black beans, drained and rinsed
1 (15oz)can hominy, drained and rinsed
2 (15oz)cans petite diced tomatoes  (or if you still have tomatoes lying around ripening in your basement like someone I know, throw in a couple cups of those instead)
lime, avocado, cilantro, and tortilla chips

Saute onion and garlic in a bit of olive oil until tender. 
Add a little S&P
Add chipotle flakes and saute for another minute. 
Add stock, chicken, beans, hominy, and tomatoes. 

Bring soup to a low boil and then reduce heat to low and let simmer for a few hours so the flavors really have time to come out. 

Top with a squeeze of lime, avocado, cilantro, and your favorite tortilla chips. 


What are you thankful for today? 
and/or care to share your favorite soup recipe?

*remember you get bonus points for using your own homemade stock, because it's super easy, and makes your soups 1000x more delicious. Yes, 1000x.
after you take the meat off your cooked whole chicken, put all the leftover "parts" into a big pot, cover it with water, and let it simmer overnight. Strain it (really well....I won't lie, those "parts" are nasty) and you have home made chicken broth. After it cools, skim the fat off the top and you are good to go!


gram said...

... thankful today that Cory is doing better.... we'll just take one day at a time! Keep him in your thoughts!

Clandestine Road said...
This comment has been removed by the author.
Clandestine Road said...

Here’s my (recently) favorite soup. It is one of those soups where stuff gets added or subtracted as the mood strikes or as the pantry dictates.

*One butternut squash, peeled, seeded and cut into small cubes
*Coconut oil
*One can Coconut milk
*One can chicken broth
*One diced jalapeno
*Two heads of roasted garlic
*2 tsp or more Cumin (to your taste)
*2 tsp Cinnamon

Roast the squash at 425* for around 45 minutes or until golden and soft.

When it is nearly done, add dollop of coconut oil to a heated soup pot. Once it has melted, added jalapenos and garlic, stirring to prevent burning. Add roasted squash, coconut milk, spices, and broth. Heat thoroughly. Puree the hot soup and, if it is your fancy, add a bit of heavy cream at the end or some croutons.

This is a great main course or side to a hearty salad or savory chicken clafouti.

The end.

Bridget said...

i make a mean black bean soup. it's so good.

i gotta try yours.

Hayley said...

i have always been a little hesitant to do the homemade broth thing - but you ma have just convinced me.

may have.

Cami said...

I was always a little hesitant to do my own broth as well but apparently it's not that big of a deal! I'm trying it! Thanks for the tips. LOVE IT!

sheena said...

Hayley you are the LAST person I would think to be hesitant about chicken broth......with your secret ingredients in your mac-n-cheese and all:)

Saf Mohsin said...

I just stumbled on your blog from another blog.
And I've only been reading a couple of posts, but I'd like to say that I think you have a wonderful blog. I love how you're always saying that you're thankful for something.
And the pictures you take are great too! What camera do you use?

Cherish Stockdale said...

that soup looks heavenly. I love avocados

melissa said...

us senate bean soup from the joy of cooking cookbook (my favorite cookbook. it has EVERYthing.)

bring 1 1/4 cups of soaked dried white beans, 1 small ham hock & 7 cups of water to a boil.

after an hour and 15 minutes, cut up the ham and add 1 diced onion, 3 chopped celeries, 1 diced potato and 2 minced garlic cloves (& salt n peppa).

simmer another 30 minutes, mash a little with a potato masher and voila.

it's so good, even my husband likes it. ps do you have to talk your husband into liking soups and beans? those are two things my husband is not in favor of having for dinner, but i'd really like to make them more.

Eating for England said...

I'm grateful for the vanilla buttercream cupcake I'm eating, courtesy of a co-worker and her birthday AND I'm grateful for that posole recipe - I've been on the lookout for one since getting back from Austin, TX and eating some delicious posole.

Bianca said...

this looks so yummmmm. my favorite soup recipes are the ones that are easy to make -ha! Here's one. It has a few simple ingredients, but lots of flavor:

Tortellini Soup

1 TBS olive oil
2 cloves garlic
5 cups chicken broth
9 oz fresh cheese tortellini
1 28oz can crushed tomatoes (or 3 1/2 cups fresh diced tomatoes)
5 oz chopped spinach (or baby spinach)
S&P to taste
Grated Parmesan cheese

Heat oil, and cook garlic 3 minutes. Add broth and bring to boil. Stir in tortellini and cook until tender (aprox 7 min). Stir in tomatoes and simmer 5 minutes. Add spinach and S&P. Serve with Parm. cheese.

Valley Girl said...

Today I am thankful for....chocolate chips. What can I say...I'm 20 weeks pregnant and they've been my best friend today. They just sit there on the pantry shelf, waiting for me.

My favorite soup is my grandma's Split Pea Soup recipe. I keep a blog for my families health food grocery store and posted the recipe here: http://andysmarketblog.blogspot.com/2010/10/soup-weather.html

Unknown said...

This is recipe is SO GOOD! I made it the other night and we are still eating on it. The fresh cilantro and avocado really finish it off nice. Thanks for sharing!

Unknown said...

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