The leaves will soon be a changin'.
And (bonus) it's time to get out your fall clothes. Also I love getting out my clothes for the new season--I admit sometimes I forget I own certain pieces so it feels like a free shopping trip.
While I love love love a big salad, come fall and winter I switch out some of my salads for soups and stews.
There is just nothing like a warm bowl of soup on a crisp fall day.
Yes, yes indeed you guessed it. I am on a soup food jag lately-and it's evident in my weekly menu.
Here are the two meals I will be making this week:
Uno:
Mexicali Chicken Soup
Ingredients:
1 tbsp olive oil
1 cup chopped red onion
1/2 cup fresh cilantro
1 tsp garlic powder
1 pound skinless, boneless, chicken breast (washed, trimmed of fat, and cubed)
1 tsp coriander
2 tsp cumin
2 cans (14.5 oz each) rotel green chilis and tomatoes in lime juice
1 can (16 oz) great northern beans
1 can (16 oz) black beans
2 cups frozen corn kernals, thawed (or fresh)
salt and pepper to taste
2 cups of chicken broth
Sour cream for garnish
Preparation:
1. Heat olive oil in stock pot over medium to high heat
2. Add onion and garlic
3. Add chicken and brown on all sides
4. Add onion, cilantro, coriander, cumin, rotel, and beans
5. Reduce heat and simmer for 5 min
6. Add corn kernels
7. Add chicken broth
8. Cook, stirring occasionally, for another 5 to 10 minutes
9. Serve and enjoy!
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Dos:
Good 'Ole Fashion Chili Rogers-MacLean Style
Ingredients:
1 lb of lean ground beef (or ground turkey, or meat substitute meal starters--like Quorn Grounds, if you can tolerate gluten these are amazing)
2 green peppers
1 cup of chopped fresh tomatoes
2 cans of rotel green chilis and tomatoes
1/2 onion chopped (should be about 1 cup chopped)
16 oz can of tomato sauce
3 cans of beans (make sure to rinse thoroughly)--your choice we use a mix of garbanzo, kidney, and black beans
3 tablespoon chili seasoning
Preparation:
1. Spray a large stock pot with Pam Nonstick Spray
2. Turn heat on medium and put garlic, onion, and pepper in stock pot cook for approximately 5 minutes
3. Add in meat or meat substitute and cook thoroughly (add in one tablespoon of chili seasoning)
4. Add in 1 can of rotel chilis and tomatoes
5. Add in fresh tomatoes
6. Add tomato sauce and cook for approximately 5 minutes
7. Add another tablespoon of chili seasoning
8. Add in beans, second can of rotels, and last tablespoon of chili seasoning
9. Let soup simmer on low for approximately 10 minutes (for flavors to come together and veggies to soften a bit)
10. Salt and pepper to taste
11. Serve and enjoy!
Garnish with low fat sour cream and shredded cheddar cheese. Serve with gluten free cornbread.
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