Chipotle Chicken Soup for Late February

A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner.  And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days. 

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back.  Phil was wrong.  Good thing he doesn't control these things anyway!  Besides, who would trust a hairy furball of a groundhog?

And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point.  The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup.  I really am quite content.

This spicy soup was a great surprise.  The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever. 

Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili. 

Heat the olive oil in a large Dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes. 

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot. 

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges. 

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Dusting off the Recipes...and Brunswick Stew

This past week held an important milestone for the changing of the seasons: the switching out of summer clothes for those of the warmer variety.  I love that change, especially when I have the "Oh, I forgot about that jacket!" moment. 

The same thing happens with the change of ingredients and menus.  It's such a joy to use newly-rediscovered recipes and to remember what you forgot in the brightness of spring and summer: how much you loved that combination of fall flavors or the heartiness of that stew. 

So, here's one of my favorites, dusted off for the season.  Brunswick stew is a Southern staple, with many, many variations (including squirrel and rabbit).  This excellent recipe, which uses chicken, comes from my mom's kitchen.

Brunswick Stew

2 whole chickens (around 6 pounds, total)
2 quarts of water
1 tablespoon salt
1 1/2 cups ketchup
1/4 cup cider vinegar
6 tablespoons brown sugar
1 1/2 teaspoon dry mustard
1 1/2 teaspoon grated fresh ginger
1 lemon, sliced and seeds removed
1 garlic clove, minced
1 large onion, chopped
1 tablespoon butter
3 tablespoons canola oil
1 tablespoon Worcestershire sauce
3/4 teaspoon hot sauce
1/2 teaspoon ground pepper
2 28 ounce cans diced tomatoes
2 15 ounce cans whole kernel yellow corn, undrained
2 14.75 ounce cans cream corn
1 pound frozen petite butter (Lima) beans
2 teaspoons salt
1 tablespoon ground pepper

In a large pot, combine the chicken, water, and 1 tablespoon salt.  Bring to a simmer and cook, covered, for 45 minutes.  Remove the chicken to a cutting board or plate to cool.  Transfer 1 quart of the cooking water to a bowl; discard the rest. 

Return the pot to the stove.  Combine the ketchup and next 12 ingredients (through 1/2 teaspoon pepper) in the pot and cook over medium-high heat for 10 minutes.  Add the 1 quart stock and remaining ingredients to the pot and turn the heat to low. 

Shred the chicken and add to the pot, discarding the skin and bones.  Turn the heat to medium-low and simmer the stew for four hours, stirring occasionally. 

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It's a little "Chili" up here!

Since the last time I addressed the subject of weather, we have had some almost summer-like days and some bitterly cold, late January-esque days. Most days, however, have a bit of chill in the air, just right for fall.  It is on those days that we can really enjoy our soups and stews and most recently, a very large pot of chili. 

Now, this is no ordinary pot of chili.  I should know.  I have a very special, totally impartial means of judging meals.  I don't need to tell you about the complex flavors coming from the toasted spices and the beer.  I don't need to tell you about the perfect amount of spiciness.  I just use my special system.  I could call it the husband-hum system.  Or the hum test.  Or the happy-husband-hum.  You see, I have my own personal "thermometer" for a good meal built right into my (very objective) husband.  The better a meal tastes, the more he hums.  And last night, he was practically singing! 

There are many ways to enjoy chili.  You can eat it over rice (as we always had it growing up), or corn chips (as my husband likes it), but last night we decided to eat it with cornbread, sprinkled with cheese and a dollop of sour cream.  It was a fabulous treat, and a foil to the windy chill outside. 

Chili for a Crowd*

from my mom's kitchen

4 pounds lean ground beef
6 cloves garlic, minced
4 large sweet onions, coarsely chopped
2 large bell peppers, coarsely chopped
3 tablespoons olive oil
10-ounce can tomatoes and green chilies
2 28-ounce cans diced tomatoes
6-ounce can tomato paste
2 15-ounce cans dark red kidney beans, drained
15-ounce can black beans, drained
2 1/2 teaspoons salt, or to taste
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons coriander
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bottles dark beer

Brown the ground beef in a large pot.  Drain the beef in a colander to remove the fat.  Set aside.

In the same pot, sauté the garlic, onions, and bell peppers in the olive oil for about 10 minutes.  Meanwhile, heat the cumin and coriander in a dry skillet until steamy and starting to brown.  Add the spices and ground beef to the vegetables.  Add the remaining ingredients and cook on low heat for two hours, stirring occasionally.

*This recipe make a lot; there will be plenty for you and friends, or you can freeze it for later enjoyment!  You could half the recipe, but make sure you find a good use for that half-can of rotel (tomatoes with chilies)!