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Category: Soups, Stews, Chowders & Chili

Chicken Tortilla Soup, Chick-Fil-A CopyCat

Chicken Tortilla Soup, Chick-Fil-A CopyCat

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Yield: 6 -8

Adapted from: Delish

Chick-fil-A’s chicken tortilla soup boasts a (very!) dedicated fan base – as soon as sweater weather hits, people line up for this seasonal menu item. I can see why: It’s packed with rotisserie chicken, beans, corn, and a blend of cozy spices, making it the perfect comfort food to warm up with.
Prep: 30 Cook: 40

Chicken tortilla soup:

  • 2(15-oz) cans white beans, divided
  • 2TBS neutral oil
  • 1medium yellow onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3cloves garlic, finely chopped
  • 1TBS ground cumin
  • 1TBS smoked paprika
  • 1tsp (or more) chipotle chili powder
  • 1(15-oz) can fire-roasted diced tomatoes with green chilis
  • 1(15-oz) can black beans, drained, unrinsed
  • 4cups low-sodium chicken broth
  • 2TBS masa harina
  • 4cups shredded cooked chicken (from about 1 rotisserie chicken)
  • 1cup frozen corn kernels
  • ¼cup full-fat sour cream
  • 3TBS fresh lime juice

Tortilla strips & assembly:

  • 4(5″) corn tortillas, sliced into ½” strips
  • 1TBS (or more) neutral oil
  • Kosher salt
  • Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)

In a blender or food processor, blend 1 can of white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.

In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, for about 7 minutes, season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, for about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, for about 5 minutes, season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors meld, for about 20 minutes.

In a small bowl, mix masa harina and 2 TBS water until combined, stir into soup. Add chicken and corn, cook, stirring occasionally, until heated through, for about 10 minutes. Stir in sour cream and lime juice, season with salt and pepper, if needed.

Tortilla Strips & Assembly:

Preheat oven to 400°F. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.

Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).

Sausage Tortellini Soup

Sausage Tortellini Soup

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Yield: 4

Adapted from: NY Times

This lighter take on hearty sausage soup is cozy with chicken sausage, delicate tortellini, fennel and whatever green vegetables are gracing your market. Fennel is a late winter-early spring crop that works triple time for us here: The bulb is sweet and soft, sliced stalks are crisp-tender and the fronds are chopped for an herb garnish. While fully cooked chicken sausage adds just enough richness, feel free to use any fresh or fully cooked chicken or pork sausage you have and like (just remove fresh sausage from its casings before browning).

  • 3TBS extra-virgin olive oil
  • 12-16oz fully cooked chicken sausage, any flavor, cut into ½-inch pieces
  • 1large fennel, bulb coarsely chopped, stalks thinly sliced, fronds finely chopped
  • 4garlic cloves, chopped
  • salt and pepper
  • 1½quarts (6 cups) chicken broth
  • 10-12oz (approx.) fresh or frozen cheese, spinach or mushroom tortellini
  • 2cups chopped vegetables (such as snap or snow peas, green beans, asparagus, kale, spinach or escarole), or frozen peas
  • Grated Parmesan, for serving

Heat the oil in a large pot or Dutch oven over medium-high.

Add the sausage and cook, stirring once or twice, until browned and crisp all over, 6 to 8 minutes.

Add the chopped fennel bulb and garlic, season with salt and pepper, and cook, scraping up the browned bits as you go, until softened, 5 to 7 minutes.

Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Scrape the browned bits from the bottom of the pot. Taste and season with salt and pepper.

Add the tortellini and cook according to package directions.

In the last three minutes of the tortellini cooking, add the chopped vegetables and up to ½ cup sliced fennel stalks. (For some tortellini, that might mean adding the vegetables with the pasta.)

Remove from heat and stir in up to ¼ cup chopped fennel fronds.

Serve in bowls topped with parmesan and more black pepper.

Mexican-Style Beef Albondigas Soup

Mexican-Style Beef Albondigas Soup

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with Meatballs, Zucchini, Potatoes & Carrots

Yield: 2

Hello Fresh

Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
Cook 40

  • 1carrot
  • 1oz veggie stock concentrate
  • 1oz sun-dried tomato paste
  • 1zucchini
  • 2oz beef stock concentrate
  • 1lime
  • 1tsp garlic powder
  • 12oz potatoes
  • 1onion
  • 1tsp cumin
  • 10oz ground beef
  • ¼cup Panko breadcrumbs
  • 1tsp dried oregano
  • salt & pepper
  • cooking oil
  • butter


Prep:

Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Peel, trim, and quarter carrot lengthwise, cut carrot crosswise into ½-inch-thick quarter-moons. Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick quarter-moons. Halve and dice potatoes into ½-inch pieces. Quarter lime.

Make meatballs:

In a large bowl, combine beef, garlic powder, cumin, panko, half the beef stock concentrates, ¾ tsp salt, and pepper. Gently combine, then form into 8-10 2-inch meatballs.

Start soup:

Heat a drizzle of oil in a large, heavy bottomed pot over medium-high heat. Add onion, carrot, and zucchini, cook until veggies are golden and slightly softened, 3- to 4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more. Add potatoes, tomato paste, 2 tsp salt, and pepper. Cook, stirring, until veggies are well coated, 1- to 2 minutes. Add Veggie stock concentrate, remaining beef stock concentrate, and 3½ cups water, bring to a boil.

Brown meatballs:

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned allover, 2- to 3 minutes. Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).

Finish soup:

Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes. Remove from heat, taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface. Stir in juice from half the lime wedges.

Serve:

Divide soup between bowls and serve with remaining lime wedges on the side.

Jewish Chicken Soup

Jewish Chicken Soup

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Yield: 4

Adapted from: The Immigrants Table

This Jewish chicken soup recipe, passed down in my family through generations of women, offers the ultimate comfort in a bowl – a rich, nourishing broth with tender chicken.
Prep: 15 Cook: 75

  • 8chicken thighs bone-in and skin-on
  • 1large onion quartered
  • 1bunch dill
  • 3celery stalks chopped
  • 2bay leaves
  • 6whole peppercorns
  • 3whole allspice berries
  • salt and pepper to taste
  • 8cups water

In a large pot, combine the chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Season generously with salt and pepper.

Bring to a boil over high heat.

Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 1 hour 15 minutes.

Remove chicken thighs from the pot and set aside.

Strain the broth through a fine mesh strainer into another pot. Discard solids.

Once chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces.

Return shredded chicken to broth.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh dill if desired.

Bourride, Marseille-Style Fish Stew with Aioli

Bourride, Marseille-Style Fish Stew with Aioli

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Yield: 3 to 4

Adapted from: Saveur

A pungent garlic and olive oil aïoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade aïoli thickens the broth in this satisfying Marseillaise stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue.

For the aïoli

  • 2tsp fresh lemon juice
  • 1clove garlic, minced
  • 1egg yolk, at room temperature
  • Kosher salt, to taste
  • 1cup olive oil

For the soup:

  • 2TBS olive oil
  • ½tsp fennel seeds
  • 1/8tsp cayenne
  • 1cloves garlic, crushed
  • 1leeks, white parts only, roughly chopped
  • 1onions, roughly chopped
  • 1plum tomatoes, quartered
  • 1bay leaf
  • 6oz dry white wine
  • 2cups seafood stock
  • 1cup water
  • ½lb skinless firm white fish, such as halibut or monk fish, pin bones removed
  • ½lb medium shrimp, peeled and deveined, tails removed
  • ¼tsp saffron threads
  • Kosher salt and freshly ground black pepper, to taste
  • 1TBS minced parsley
  • Toasted baguette, for serving


Make the aïoli:
Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.

Make the soup:
Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 1 cup of water, boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm, and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.

Whisk ½ cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes, ladle over fish. Garnish with parsley; serve with toasted baguette.

Raisin Sauce for Ham

Raisin Sauce for Ham

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Yield: 4 to 6

Food Network

The raisins cook up plump and soft, and the lemon balances with the fruit’s sweetness and best of all it’s easy to make. This is a must served with ham
Cook: 9

  • ½cup packed brown sugar
  • 2TBS cornstarch
  • 1tsp ground mustard
  • 1½cups water
  • ½cup raisins
  • 2TBS white vinegar
  • 2TBS lemon juice
  • 2TBS butter

In a saucepan, combine the brown sugar, cornstarch and ground mustard.

Stir in water, raisins, vinegar, lemon juice until blended.

Bring to a boil, cook and stir for 2 mins or until thickened.

Stir in butter until it is melted.

Serve warm over sliced ham.

Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

Update: 1 tsp of cumin, used mild fire roasted tomatoes and regular diced tomatoes. Excellent!

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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Chili, Green Chicken (IP)

Chili, Green Chicken (IP)

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Yield: 4 to 6 Servings

Adapted from: J. Kenji López-Alt

Packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
Fish sauce adds umami depth to the fish once it’s cooked.

  • lb bone-in skin-on chicken thighs and drumsticks
  • ¾lb tomatillos, quartered, husks discarded (about 4 tomatillos)
  • 1lb poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
  • 6oz Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
  • 2Serrano or jalapeño chilies, roughly chopped, stems discarded
  • 10oz white onion, roughly chopped (about 1 medium)
  • 6medium cloves garlic, peeled
  • 1TBS whole cumin seed, toasted and ground
  • Kosher salt
  • ½cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1TBS Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving

In a 6-qt Instant Pot, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Set Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes. Quick release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to the remaining contents of IP. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 2-3 (4 if not the main dish)

Adapted from: Sun Sentinel and America’s Most Wanted Recipes, Kids Menu, Ron Douglas, Atria books, 2015

Supposedly a copy of Bonefish Grill’s popular chowder.

Note: Tasted very good. An excellent copy, but it needed double the crab, the recipe below now has it doubled. I think the chowder should be a bit thinner with more milk. I added about ½ cup extra, but it could have used more.

Prep: 5 Cook: 30

  • 1large russet potato, peeled and diced ½-inch
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 12oz lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine
  • 1tsp chicken Better Than Bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn or ½ Creamed Corn recipe
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional
  • Crusty bread or Ciabatta

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add ½ cup onion and cook until softened. Remove from heat and stir in 6 oz crab meat and ½ tsp parsley.

In a large saucepan or soup pot, melt 2 TBS butter over medium-low heat and whisk in ¼ cup flour. Stir the mixture until the flour takes on a light tan color. Whisk in ¼ cup wine or vermouth and stir until the mixture absorbs the liquid.

Mix 1 tsp Better Than Bouillon Chicken into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes.

Serve with oyster crackers and/or a nice bread, and garnished with chives or dill, if desired.

Tuesday’s Red Bean Soup

Tuesday’s Red Bean Soup

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Yield: 7 cups, 6 Hearty Servings

http://emerils.com/123904/tuesdays-red-bean-soup

It features red beans and rice, vegetables, broth and kielbasa. In other words, it’s a complete meal in one pot.

  • 1TBS olive oil
  • ½cup diced bacon
  • 1½chopped onions
  • ¼cup chopped green bell peppers
  • 1TBS minced garlic
  • 4bay leaves
  • 6oz sliced andouille sausage
  • 1small smoked ham hock (about 5 to 6 oz)
  • 2cups dried red kidney beans, soaked overnight
  • 1TBS Emeril’s Creole Seasoning
  • 1tsp Worcestershire sauce
  • 2quarts Basic Chicken Stock, plus more if needed
  • 1tsp salt
  • 1½cups cooked long-grain white rice, warm
  • 6TBS chopped green onions

Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.

Add the beans and cook for 2 minutes. Stir in the Creole Seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally, or until the beans are nearly tender. Add the salt, cover the pot, and cook for 15 minutes longer, or until tender. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock (or remove the meat from the bone and shred it, then stir it into the soup). The soup should be fairly brothy. If it becomes too thick during cooking, stir in a bit more stock or water.

To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with ¼ cup of the rice and sprinkle each with 1 TBS of the green onions.

Emeril’s Essence Creole Seasoning

2½ tablespoons paprika.

2 tablespoons salt.

2 tablespoons garlic powder.

1 tablespoon black pepper.

1 tablespoon onion powder.

1 tablespoon cayenne pepper.

1 tablespoon dried leaf oregano.

1 tablespoon dried thyme.