chicken soup recipe

Posole Blanco- A Delicious Mexican Soup!

posole blanco

This super healthy Mexican soup is very special to me. This is because it is the very first meal that my now husband, Paul prepared for me when we were first dating. It was so wonderful that he sought out to make a Mexican dish, knowing that I had lived in Mexico as an exchange student during the early 90's. What a delicious soup and it was so great because it tasted as if I were in Mexico again. It was perfect! A meal that surely won my heart! 

This past Mother's Day weekend my husband made this soup again and I had to capture it here in a photo and on the blog. The recipe is adapted from a cookbook recipe by Barbara Hansen. I have adapted the recipe to the way that he cooked it, however the credit goes to Barbara and her cookbook for the recipe for this amazingly delicious soup. 

I really love that posole essentially is "soup with a salad on top." It is a great party dish. You just make a large pot of posole, set out the garnishes and some tostadas and tortillas and you are set! I hope that you enjoy this lovely soup for your next dinner or get-together. 

Also, here is the link to her cookbook: 

http://www.amazon.com/Mexican-Cookery-Barbara-Hansen/dp/0895865890

Posole Blanco: 
Adapted from: "Mexican Cooking" by Barbara Hansen

Makes about 6 servings

Soup: 

1 pound boneless lean thin cut pork chops

6 boneless chicken thighs

1/2 of an onion, cut in half

2 peeled cloves of garlic

12 black peppercorns

6 cups water, divided

One 29 ounce can golden hominy

2 teaspoons salt

 

Garnishes for the soup: 

1/2 of an onion, finely chopped

Salsa

6-8 radishes, sliced

2-3 cups romaine lettuce or spinach, chopped

1 avocado, sliced

2 tablespoons dried oregano or 2 tablespoons fresh oregano leaves

6 small limes, sliced into halves or quarters

Serve with: 

corn toastadas or tortillas

Note: You will need 2 large saucepans for this recipe. The broths cook separately but then are combined. 

1. Slice the pork chops into 1-inch cubes and put them into a large saucepan or Dutch oven. 

2. Put the chicken thighs into another large saucepan or Dutch oven. 

3. To flavor each broth, put into each pot the following: half of the onion, 1 garlic clove, 1 teaspoon salt, 6 of the peppercorns and 3 cups water. 

4. Bring both of the saucepan mixtures to a rolling boil. Use a mesh skimmer to skim the foam off of the surface as the broth boils. 

5. After the mixtures come to a boil, turn the heat down to low to simmer. Simmer the pork broth for 1 hour and the chicken broth mixture for 45 minutes. 

6. Take the chicken and the pork out of the broth mixtures using a slotted spoon and put them into 1 large pot. Using a colander, strain the solids out of the broth and add the pork and chicken broths to the meat in the 1 large pot. 

7. Open the can of hominy and drain the liquid out of it. Then, rinse the hominy and drain again. Add the hominy to the meat mixture. After that, bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes. Taste posole and add more salt to taste. 

8. Serve the soup in bowls and let everyone add garnishes as desired. Enjoy! I love to put lots of toppings on my soup, and especially lots of fresh lime juice! 

 

Gluten Free/Dairy Free Soup Round Up!

Gluten Free and Dairy Free Soup Recipe Round Up!

Although it is March and the official days of spring are soon to come here in Oregon, it has been raining a lot and it's been a bit chilly. To me that signals the need for a lot of hot, delicious and healthy soup! 

Here I have gathered for you four of my best soup recipes- all gluten free and dairy free. They are all amazing and are great paired with some gluten free cornbread and a hearty salad or hot vegetable. 

I hope that you enjoy making one of these soups! Make sure to comment below on your favorite soup. 

Mexican Chicken Albondiga Soup with Pinto Beans

1 cup dry pinto beans, soaked & cooked in chicken broth or 1 cup canned pinto beans, rinsed and drained

6 ounces ground chicken (3/4 cup) 

1/2 cup cooked and cooled brown rice

3 tablespoons mild canned green chilis, chopped + extra for the soup (one small can) 

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

2 garlic cloves, minced

1 large egg

kosher salt, ground pepper

olive oil

5 + cups chicken broth + water

1 leek, (white and light green parts only, chopped finely)

2 garlic cloves, minced

1/2 cup cooked brown rice + cooked pinto beans from above

1/2 cup peeled and finely chopped carrots

1 cup (packed) baby spinach

Note: Use these seasonings according to your taste. I use about 1 teaspoon each of the garlic powder, chili powder, cumin and kosher salt. But, adjust according to how spicy you like your soup. 

garlic powder

chili powder

cumin

kosher salt

ground pepper

1.  Prepare the beans: If you are cooking your pinto beans from scratch from dry beans: Soak the cup of beans overnight in a bowl with water covering the beans. Store in the refrigerator. In the morning, drain the beans and place them in a large saucepan. Add in enough chicken broth to cover over the beans. Bring the mixture to a boil. Then, lower the heat to a simmer and cook for 2-3 hours, or until the beans are tender. Set the beans aside. 

2. Make the meatballs: In a medium bowl, combine the ground chicken, spices, rice, egg, green chilis, 3/4 teaspoon salt and 1/4 teaspoon pepper. Form small to medium meatballs. Heat oil in an electric skillet, then brown the meatballs on both sides. They will finish cooking in the soup. 

3. Add olive oil to a large saucepan. Heat the oil. Then, add the leeks. Cook, stirring often until the leeks begin to soften. Add the minced garlic, cook for about a minute. Add the chicken broth and 2 cups of water. Stir in the cooked rice, carrots and beans. Add in the extra garlic powder, chili powder, cumin, salt and pepper. Season according to your own taste.  Bring the mixture to a boil. Simmer for about 8 minutes. Add the meatballs to the soup and the extra green chilis from the can. Simmer for about 3 minutes until the carrots are cooked through. Add in the baby spinach and cook until wilted.

 

Mom's Mulligatawny Soup: 

Makes 6 servings

2 1/2 to 3 pound cut up chicken

4 cups water

1 1/2 teaspoons kosher salt

1+ teaspoons curry powder (I like to add extra towards the end of cooking) 

1 teaspoon lemon juice

1/8 teaspoon ground cloves

2 cinnamon sticks

1/8 teaspoon mace

1/2 cup chopped onion

2 tablespoons coconut oil

2 tablespoons gluten free flour mix

2 medium tomatoes, chopped

1 large apple, chopped

1 medium carrot, chopped

1 green pepper, chopped into 1/2 inch slices

1 cup brown rice, cooked (optional) 

1. Remove the excess fat from the chicken. Heat the chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, and spices (including the cinnamon sticks)  to boiling in a large Dutch oven. Then, reduce the heat. Cover and simmer until the thickest pieces of chicken are done- about 45 minutes. Remove the cinnamon sticks from the mixture.

2. Remove chicken from the broth; cool the chicken just until cool enough to handle with your hands, about 10 minutes. Remove the meat of the chicken from the bones and the skin; cut into bite size pieces. Skim the extra fat from the broth. Add enough water to the broth to measure 4 cups. 

3. Cook and stir onion in the coconut oil in the Dutch oven until the onions are tender; remove from the heat. Stir in the gluten free flour mix. Gradually, stir in the chicken broth. Add the chicken, tomatoes, apple, carrot and green pepper. You may also add the optional cooked brown rice at this time. Heat to boiling, then reduce heat. Cover and simmer the soup until the carrots are tender, about 10 minutes. 

I like to adjust the seasonings at the end, make sure there is enough salt and pepper. Also, I like to add a bit of extra curry powder at the end as well. 

 

Roasted Corn and Potato Red Chili Soup: 

1-2 tablespoons olive oil

1 onion, diced

3 cloves garlic, finely chopped

1 yellow bell pepper, seeded and diced

3 yukon gold potatoes, peeled and diced

6 cups vegetable broth or stock, boiling or very hot

2 cups water

1/2 teaspoon cumin

3 cups corn, roasted (see below) 

2 dried chilis, (ancho or guajillo)  seeded and soaked in hot water for 10 minutes

1 tablespoon lemon juice

kosher salt

fresh ground pepper

chili powder

1. Place seeded dried chilis in a bowl and pour boiling water over them to soak. Let them soak at least 10 minutes.

2. Heat the oven to 400F. On one sheet pan, place the potato pieces. On another sheet pan, place the corn kernals. Drizzle olive oil over the potatoes and the corn. Shake some chili powder and a little kosher salt over each. Let these roast in the oven for 10-15 minutes. Set aside.

3. Place the olive oil in a large Dutch oven over medium heat. Saute the onion, garlic, and yellow pepper in the oil until wilted, about 5 minutes. Add the boiling vegetable broth, water cumin and salt to taste. The broth may have some salt added, so adjust accordingly. 

4. Drain the soaked chilis. Place them in a the jar of a blender. Add in half of the roasted potatoes and half of the corn. Then, add in a cup or so of the soup mixture on the stove. Blend until fairly smooth. Press the mixture through a fine mesh sieve into a bowl. 

5. Add the blended chili mixture to the soup on the stove and also add in the remaining roasted potatoes and corn. Heat to combine. Serve in bowls with brown rice and extra roasted vegetables on the side. 

 

Trista's Favorite Chili

Makes about 12+ servings

2 pounds grass fed organic beef

1 29-ounce can tomato sauce

1 29-ounce can kidney beans, drained and rinsed

1 29-ounce can pinto beans, drained and rinsed

1 6-ounce can tomato paste

1 4-ounce can mild green chilies

1 cup diced onions (or one whole onion, diced)

4 stalks celery, diced

4 medium fresh tomatoes, diced

3 cloves garlic, pressed

1 teaspoon onion salt

1 teaspoon sea salt

1 teaspoon cumin

1-2 tablespoons chili powder

1 1/2 teaspoons fresh ground black pepper

1 cup water

1. Brown the ground beef in a large pot over medium heat. 

2. Drain off any excess fat, but the beef will likely be quite lean. 

3. Add all of the remaining ingredients. 

4. Cook over medium-high heat until the chili simmers. Turn the heat down to a low simmer. 

5. Cook for 2-3 hours, stirring every 15-20 minutes. 

6. Take off the stove and let the chili  rest for about 15 minutes before serving. 

 



Mom's Mulligatawny Soup

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This is my mom's soup that I grew up with. It is such a delicious soup and perfect for cold winter days. I love all of the colors in this soup, especially the bright carrots and the curry powder. I love that my mom taught me to always cook from scratch, to use lots of whole, healthy foods, to grow some of your own vegetables. These are such healthy habits that create delicious food that is so enjoyable! 

I remember my mom making this soup and I am so glad that I asked her to give me the recipe. In fact, the recipe that she gave me is on a piece of copy paper, written out by hand. I have it in my notebook of family recipes. 

I grew up out in the country where there was just one little grocery store, so we usually bought a lot of staple ingredients in bulk and also grew a lot of our own vegetables. In fact, our entire front yard was a vegetable garden. In the fall we would harvest and freeze the vegetables and also gather the fruit from the orchard and dry it, can it and make jam. 

This soup reminds me of those quiet country days. I would love to go out into the woods to play, to make up so many imaginary stories and come evening I would look forward to dinner with my family- to a soup like this one! 

Mom's Mulligatawny Soup: 

Makes 6 servings

2 1/2 to 3 pound cut up chicken

4 cups water

1 1/2 teaspoons kosher salt

1+ teaspoons curry powder (I like to add extra towards the end of cooking) 

1 teaspoon lemon juice

1/8 teaspoon ground cloves

2 cinnamon sticks

1/8 teaspoon mace

1/2 cup chopped onion

2 tablespoons coconut oil

2 tablespoons gluten free flour mix

2 medium tomatoes, chopped

1 large apple, chopped

1 medium carrot, chopped

1 green pepper, chopped into 1/2 inch slices

1 cup brown rice, cooked (optional) 

1. Remove the excess fat from the chicken. Heat the chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, and spices (including the cinnamon sticks)  to boiling in a large Dutch oven. Then, reduce the heat. Cover and simmer until the thickest pieces of chicken are done- about 45 minutes. Remove the cinnamon sticks from the mixture.

2. Remove chicken from the broth; cool the chicken just until cool enough to handle with your hands, about 10 minutes. Remove the meat of the chicken from the bones and the skin; cut into bite size pieces. Skim the extra fat from the broth. Add enough water to the broth to measure 4 cups. 

3. Cook and stir onion in the coconut oil in the Dutch oven until the onions are tender; remove from the heat. Stir in the gluten free flour mix. Gradually, stir in the chicken broth. Add the chicken, tomatoes, apple, carrot and green pepper. You may also add the optional cooked brown rice at this time. Heat to boiling, then reduce heat. Cover and simmer the soup until the carrots are tender, about 10 minutes. 

I like to adjust the seasonings at the end, make sure there is enough salt and pepper. Also, I like to add a bit of extra curry powder at the end as well. 

I hope that you enjoy this super yummy soup! 

Mexican Chicken Albondiga Soup with Pinto Beans

mexicanchickenalbondigasoupwithpintobeans

 

I love how my son calls this soup- "Irresistible Soup!" That really warms my heart! This is such a delicious play on chicken soup. In Spanish "albondiga" means meatball, and the meatballs in this soup are so, so yummy! I remember when I was visiting some friends in Mexico, they were so excited for me to make my grandma's Swedish meatballs for them for dinner. They were so thrilled with the yummy "albondigas" when I made them in their home. I know that this soup will bring the same joy to you with a little flavor of Mexico. 

I had a lot of fun playing around with this recipe, revising it to be gluten free, and it is also naturally dairy free! That is wonderful! I love the combination of mild green chilis, pinto beans and flavorful chicken meatballs in this soup. 

And, as my son says- it is so irresistible, it will disappear fast! 

I hope that you enjoy a bowl of this amazingly delicious and healthy soup soon on one of these cold winter nights! 

Note: You can use canned organic pinto beans instead of soaking/cooking the dried beans ahead of time. This is a great shortcut! Enjoy! 

Mexican Chicken Albondiga Soup with Pinto Beans

1 cup dry pinto beans, soaked & cooked in chicken broth or 1 cup canned pinto beans, rinsed and drained

6 ounces ground chicken (3/4 cup) 

1/2 cup cooked and cooled brown rice

3 tablespoons mild canned green chilis, chopped + extra for the soup (one small can) 

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

2 garlic cloves, minced

1 large egg

kosher salt, ground pepper

olive oil

5 + cups chicken broth + water

1 leek, (white and light green parts only, chopped finely)

2 garlic cloves, minced

1/2 cup cooked brown rice + cooked pinto beans from above

1/2 cup peeled and finely chopped carrots

1 cup (packed) baby spinach

Note: Use these seasonings according to your taste. I use about 1 teaspoon each of the garlic powder, chili powder, cumin and kosher salt. But, adjust according to how spicy you like your soup. 

garlic powder

chili powder

cumin

kosher salt

ground pepper

1.  Prepare the beans: If you are cooking your pinto beans from scratch from dry beans: Soak the cup of beans overnight in a bowl with water covering the beans. Store in the refrigerator. In the morning, drain the beans and place them in a large saucepan. Add in enough chicken broth to cover over the beans. Bring the mixture to a boil. Then, lower the heat to a simmer and cook for 2-3 hours, or until the beans are tender. Set the beans aside. 

2. Make the meatballs: In a medium bowl, combine the ground chicken, spices, rice, egg, green chilis, 3/4 teaspoon salt and 1/4 teaspoon pepper. Form small to medium meatballs. Heat oil in an electric skillet, then brown the meatballs on both sides. They will finish cooking in the soup. 

3. Add olive oil to a large saucepan. Heat the oil. Then, add the leeks. Cook, stirring often until the leeks begin to soften. Add the minced garlic, cook for about a minute. Add the chicken broth and 2 cups of water. Stir in the cooked rice, carrots and beans. Add in the extra garlic powder, chili powder, cumin, salt and pepper. Season according to your own taste.  Bring the mixture to a boil. Simmer for about 8 minutes. Add the meatballs to the soup and the extra green chilis from the can. Simmer for about 3 minutes until the carrots are cooked through. Add in the baby spinach and cook until wilted.

Serve while hot and enjoy!!