It’s been a while since I last wrote. So much has happened! I got my first training bra and my braces came off. Johnny asked Suzie to go steady which really makes me mad because I’ve liked Johnny since 8th grade and he’s never even smiled at me. Maybe if I take down that picture Eric Nies that I have hanging in my locker…
Kidding! I feel like this is what I should be writing, having yet again neglected this blog out of deference to daily life. But now we have arrived at that glorious time of year when temps cool down and I have the urge to hunker down and prepare my family for hibernation. I’m going to take the well-traveled route of squash dishes, slow-cooked meats, stews, generally anything super aromatic and warm.
Yes, folks, I am a walking, talking cliche but there’s a reason the autumnal classics have become, well, classics. This week’s treat? A take on a Rachael Ray recipe…
Chipotle Chicken Soup
1 rotisserie chicken
3 chipotle peppers (diced) + 2T adobo
28oz fire roasted tomatoes
2T extra virgin olive oil
5 cloves garlic
3C chicken stock (preferably homemade, but definitely low sodium)
2 bay leaves
2T dried oregano
1. Remove meat from chicken carcass. Shred the meat – use white and/or dark meat.
2. Grate the onion (freeze onion for 20 mins prior to avoid crying). Peel and mince garlic.
3. Heat olive oil in soup pot. Add onion, stirring constantly until the onions are transparent. Add garlic and stir until garlic turns light brown.
4. Add the chipotles, adobo, tomatoes, chicken, stock and bay leaves. Bring to a boil then reduce heat to low. Stir in oregano and cumin. Simmer, covered, for 20 mins. Add salt to taste.
At this point I added a can of black beans (rinsed & drained) for a little extra fiber & protein.
I served the soup over rainbow couscous that I cooked in chicken stock. A little shredded cheese, a dollop of Greek yogurt (which I prefer to sour cream), and a lime makes for a delicious meal. You could also add corn to the soup and garnish with cilantro. Ooh, and serving the soup with Fleurt Chipotle cornbread on the side? C’est bon!
Next up this week? Pumpkin muffins.