Reduce heat and simmer 20-25 minutes, or until chicken juices run clear.
Remove chicken from pot and shred.
Strain broth and reserve the strained broth.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 4 C. broth.
Simmer 30 minutes.
Next Day Turkey Soup
Ingredients:
2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
2 bay leaves
3 C. dark turkey meat
2 garlic cloves, smashed
2 T. olive oil
1 carrot, minced
1 stalk celery, minced
3 C. leftover cooked Thanksgiving side vegetables:
Brussels Sprouts, sweet potatoes, green beans, etc.
Directions:
Put chicken broth, turkey carcass, onion halves, carrot halves,
1 celery stalk and 1 bay leaf in a large stock pot.
Bring to a boil, then simmer for about 1 1/2 hours.
Finely dice the remaining onion, carrot and celery and reserve.
Dice the turkey meat.
(If preparing soup for the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist).
Before straining broth, remove large bones and carcass with tongs.
Strain the broth through a sieve.
Discard the solids.
In a large soup pot, heat garlic cloves in the olive oil.
Allow to brown slightly and add minced carrots, celery and onion.
Sweat over medium-low heat until softened, about 7 or 8 minutes.
Dice the leftover vegetables.
Add the turkey broth and the remaining bay leaf.
Bring to a simmer.
While simmering, add Brussels Sprouts, green beans and diced turkey meat to the soup.
Bring it back up to a simmer.
Finally, add the sweet potatoes to the center and gently push them down.
Turn the heat off and cover.
Allow to sit and steam for 5 to 7 minutes.
Lentil-Tofu Soup (serves 2)
Ingredients:
2 T. canola oil
1 small onion, diced (1/4 C)
2 t. curry powder
1 t. ground cumin
2 cloves garlic, finely chopped
1 C. dried lentils, rinsed and sorted
4 C. vegetable broth
2 C. water
8 ounces firm tofu, cut into cubes
2-4 C. chopped kale (or spinach)
2 t. salt
1 t. ground pepper
Directions:
In a 1 1/2 quart saucepan, heat oil over medium heat.
Cook onion, curry, cumin and garlic in oil for 8-10 minutes,
stirring occasionally.
Stir in lentils, broth and water.
Heat to boiling.
Reduce heat, cover and simmer for 30 minutes.
Stir in tofu and kale.
Cook over medium heat 20 minutes or until kale has softened.
Add salt and pepper.
Dill Pickle Soup
Ingredients:
5 C. chicken broth
1 3/4 pounds potatoes, diced
2 C. chopped carrots
1/2 C. unsalted butter (1 stick)
1 1/2 C. chopped pickles
1/2 C. all-purpose flour
1 C. sour cream
1/4 C. chicken broth
2 C. dill pickle juice
1 1/2 t. Old Bay Seasoning
Directions:
In a large pot, combine broth, potatoes, carrots and butter.
Bring to a boil and cook until potatoes and carrots are tender (about 20 minutes).
Add pickles and continue to boil.
In a medium bowl, whisk flour, sour cream and broth together, making a paste.
Whisk the flour mixture into the soup.
Add pickle juice and Old Bay.
Cook a few more minutes.
Remove from heat and eat!
Easy Bean Soup
Ingredients:
1 (15 oz) can black beans, undrained
1 (15 oz) can kidney beans, undrained
1 (15 oz) can garbanzo beans, undrained
1 (15 oz) can black-eyed peas, undrained
1 (28 oz) can chopped tomatoes with juice
1 (30 oz) jar enchilada sauce
1 C. canned, unsweetened pumpkin
salt and pepper to taste
Directions:
Place all the beans and tomatoes with all their liquid into the pot.
Heat over medium-high heat, stirring often.
When the mixture is heated through,
reduce the heat to medium-low and stir in the enchilada sauce, pumpkin, salt and pepper.
Heat until desired temperature and beans are soft enough for your liking.
Tortellini, Spinach & Tomato Soup
Ingredients:
1 T. olive oil
2 T. butter
1-2 t. minced garlic
4 C. vegetable (or chicken) broth
6 oz cheese tortellini (or ravioli), frozen
1 (28 oz) can crushed tomatoes, undrained
5-8 ounces fresh spinach (a few handfuls)
1/2 C. grated Parmesan
salt & pepper to taste
Directions:
In a large pot, heat the olive oil and butter over medium-low heat until melted.
Add the garlic and saute for 3 minutes.
Add the broth and bring to a boil.
Add the frozen tortellini and cook for 5 minutes.
Add the tomatoes and cook for 5 minutes.
Tear the spinach into bite-size pieces and add to the soup.
Cook a few minutes or until spinach wilts.
Stir in Parmesan.
Season with salt and pepper.
Slow-Cooker Salsa Verde Chicken Soup
Ingredients:
1 (16-24 ounce) jar Salsa Verde
2 # boneless, skinless chicken thighs (can be used frozen)
1 (15 ounce) can corn, drained
1 (15 ounce)) can cannellini beans, rinsed
1 medium onion, finely chopped
1 T. minced garlic
2 t. ground cumin
1/2 t. salt
sour cream (for serving)
3.5 quart slow-cooker
Directions:
Mix all ingredients together in slow cooker.
Cover and cook on high 5 to 6 hours or on low 8 to 9 hours until chicken is cooked through.
Dollop each bowl of soup with sour cream.
Gazpacho
Ingredients:
3 T. garlic
2 T. canola oil
2 onions, chopped
1 red pepper, chopped
1 cucumber, chopped (I prefer an English cucumber)
3 ribs celery, chopped
3 tomatoes, chopped
2 t. salt
1 t. pepper
1/2 t. vinegar
2 t. Worcestershire sauce
1 1/2 C. tomato juice
1 1/2 C. V-8 Juice
Directions:
Combine all ingredients and refrigerate until flavors blend.
Best made day in advance.
Tomato Soup
Ingredients:
3-4 tomatoes, cut in quarters
1/4 C. olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 rib celery, finely chopped
1/4 t. salt
1/4 t. ground black pepper
1 (28 ounce) can crushed tomatoes
1/2 C. prepared marinara sauce
1/2 C. vegetable or chicken stock
1 bay leaf
1 T. dried basil
1 1/2 t. dried thyme
2 C. heavy whipping cream
Directions:
Place tomatoes on a sheet pan.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast at 375 until wilted and caramelized.
Remove from oven.
In a large heavy pot, heat oil over medium-high heat, add onion, garlic, celery, salt and pepper.
Saute until vegetables are soft, about 15 minutes.
Add roasted tomatoes, crushed tomatoes, sauce, stock, bay leaf, basil and thyme.
Simmer uncovered over low heat until soup reduces slightly, about 1 hour.
Remove and discard bay leaf.
Add cream and simmer about 15 minutes more.
Taste and adjust seasoning.
If desired, use an immersion blender to blend soup until smooth.
APPETIZERS
