As I was busy digging my car out of a massive snowdrift in Denver yesterday morning, I kept my mind occupied with warm thoughts of making delicious soup for dinner.
This is really the perfect time of year for such a cozy and comforting meal.
Also, I find that soups are a great way of experiment with new flavors, and a great way to use up leftovers or pantry ingredients.
With that in mind, I thought I would share a few good recipes to get you cooking….
Blizzard or not.
Veggie Lover’s Chicken Soup
(from Eating Well)
1 tbsp extra virgin olive oil
8 ounces chicken tenders, cut into bite-sized chunks
1 small zucchini, finely diced
1 medium carrot, chopped
1 large shallot, finely chopped
½ tsp Italian seasoning blend
1/8 tsp salt
2 plum tomatoes, chopped
1 14-ounce can of reduced-sodium chicken stock
¼ cup dry white wine
2 tbsp orzo or other tiny pasta
1 ½ cups packed baby spinach
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned (3-4 minutes). Transfer to a plate.
Add zucchini, carrot, shallot, Italian seasoning, and salt and cook, stirring often until the vegetables are slightly softened (2-3 minutes). Add tomatoes, chicken stock, wine, and orzo; increase heat to high and bring to a boil, stirring occasionally.
Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes or according to package directions. Then stir in spinach and the cooked chicken and cook, stirring, until the chicken is heated through.
Quick Chicken Corn Chowder
(adapted from Cooking Light)
1 tbsp butter
¼ cup chopped onion
¼ cup chopped celery
1 jalapeno pepper, seeded and minced
2 tbsp all–purpose flour
3 cups skim milk
2 cups chopped roasted chicken (great way to use up rotisserie leftovers)
1 ½ cups fresh or frozen corn kernels
¼ tsp dried thyme
¼ tsp red pepper flakes
1/8 tsp salt
1 can cream-style corn
Melt the butter in a large soup pot over medium heat.
Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly.
Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Black Bean Soup
(adapted from Eating Well)
1 tbsp olive oil
1 small onion, chopped
1 tbsp chili powder
1 tsp ground cumin
1 15-ounce cans black beans, drained and rinsed
3 cups water
½ cup prepared salsa
¼ teaspoon salt
1 tbsp lime juice
4 tbsp plain Greek yogurt (optional)
2 tbsp chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until beginning to soften (2-3) minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, and salsa and bring to a boil; then reduce heat and simmer for 10 minutes.
Remove from the heat and stir in lime juice.
Pour half of the soup into a blender and puree (please use caution when blending hot liquids). Stir the puree back into the saucepan. Serve garnished with plain yogurt and cilantro, if desired.