Welcome to a new year of Souper Tuesday on Thursday! Sounds odd, doesn't it? This year we are getting together on Thursday nights. That's not the only change- we welcomed 2 new families to our gathering. Marybeth, Ryan, and their cute boys, Rocco and Turner and our newest neighbors Jesse and Jennifer helped us kick off a new Souper season.
And quite a gathering it was! Barbara is continuing to bring delicious salads, Marybeth and Arlene tempted us with sweet treats and Erica brought awesome popovers. With all this you might be thinking, "Who needs soup?"
This week I started us off with Chicken Nacho. I found the recipe in Food Network Magazine featured for a slow cooker. Since I am feeding 14, I adapted the recipe for my big soup pot. This version will feed 4-6.
Chicken Nacho Soup
1/2 can of tomato paste
1 14.5 oz can of diced fire roasted tomatoes
1 14.5 oz jar of spaghetti sauce
1 large potato- peeled and diced
1 small zucchini - diced
1 small onion- diced
1 small jalapeño- finely chop half; thinly slice the rest and reserve for the topping ( Wear gloves when working with the jalapeño!) Removing the seeds makes it less hot.
1 clove of garlic minced
1/2 tsp ground cumin
3 sprigs of fresh cilantro
1 sm bag of frozen corn
1 qt of chicken broth
Salt to taste
1 1/2 lbs skinless, boneless chicken breasts cut into 3/4 inch cubes
2 TBS vegetable oil
Topping
1 sm box of Velveeta cheese
1/2 cup milk
Tortilla Chips
Add oil into the bottom of the soup pot. Cook onions in oil over medium heat until onions are tender but not browned. Add the diced tomatoes including juice, tomato paste, sauce, zucchini, potatoes, finely diced jalapeño, garlic, cumin, cilantro, and chicken broth. stirring often, bring to a boil. Lower heat and simmer on low for about 30 minutes stirring occasionally. Add the corn and chicken and simmer for another 30-40 minutes checking to see that the chicken is thoroughly cooked.
Prepare the cheese topping by melting the Velveeta in a microwaveable bowl. Stir and thin with milk until the cheese is thick but can be poured. I used a 4 cup glass Pyrex measuring cup.
To serve: top each bowl with 3or 4 whole tortilla chips. Spoon (or pour) a little melted cheese on top of the chips. Add jalapeños if desired.
The soup was very easy to make but found that I had to keep a watchful eye to make sure it didn't stick to the bottom. So make sure to keep the heat low once it comes to a boil. Make sure you stir it as it comes to a boil, too!
Don't skip the topping- I think it really made the soup!
I hope you try it! Please let us know how you like it.
If you want to try the slow cooker version, I found it in the April 2014 Food Network Magazine.
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