Green Chile Chicken Soup with Lime (5 P+)

I'm working on using my slow-cooker more often.  As a general rule, I'm not a huge fan of the slow-cooker.  I usually end up with mushy meat or bland flavors.  I like things fresh and bold.  BUT...I also like my sanity.  And since there is something about the dinner hour that seems to turn babies everywhere into hobgoblins I've been trying to make use of the slow-cooker so my hands are free during that infamous time.

This soup takes some prep work to make it happen, but I think it's worth it.  Most of the prep (cooking rice, roasting garlic) can be done the night before if you're pressed for time in the morning.  Some of it can be skipped entirely (sauteeing the onion) if you're not like me and don't have texture issues when it comes to food.  It is also easily adaptable for the stovetop.  Basically what I'm saying is that this recipe is more a guideline than a set of rules.  Make it your own and dig in!

Ingredients
1 onion, chopped
4 cloves garlic, pan-roasted and pressed or minced (see tip below)
6 cups chicken broth
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (4 ounce) can fire-roasted diced green chiles
1 Tbsp ground cumin
1 pound boneless, skinless chicken breasts (frozen or thawed)
2 limes, juiced for 1/4 cup
1 cup cooked rice (basmati is my favorite, but plain ol' brown or white works)
1 bunch cilantro, roughly chopped
Salt and pepper, to taste
Sriracha hot sauce, to taste (optional)
Feta cheese, for garnish (optional)

Directions
Saute the onion on the stovetop over medium-high heat until it begins to soften.  (I like my onion to be so soft it's unnoticeable.  You can skip this step if you don't mind crunchier onion in your soup.)

Add the onion, garlic, broth, tomatoes (undrained), chiles (undrained), cumin, and chicken breast to the slow cooker.  Cook for 4-5 hours on high or 7-8 hours on low.  If your chicken is thawed you should probably shorten the cooking time accordingly.

During the last 30 minutes add the lime juice, cooked rice, and cilantro.  Remove the chicken breast and shred it; return it to the soup.  Season with salt, pepper, and more cumin to taste.  Serve with a drizzle of sriracha and a sprinkling of feta cheese.  Some warm corn tortillas and fresh salsa on the side make a perfect addition!

To pan-roast the garlic:  Place the unpeeled garlic cloves in a small skillet over medium-high heat.  Let them sit until black spots appear.  Turn the cloves over and roast for another minute or two until blackened.  Remove from heat and allow to cool.  The cloves should be soft and should peel easily.


Adapted from Picky Palate
Makes 6 servings
5 Points+ per serving (excluding cheese)

Hot & Sour Soup (5 P+)

Hot and sour soup is comfort food for me.  When I was a newlywed we would order Chinese food every Thursday night from a little hole-in-the-wall up the street, and their hot and sour soup was my favorite part of the meal.  When I get sick I crave the taste of that tangy, spicy soup full of weird looking veggies and tofu.  I wasn't sick last night, but I really had no energy and no desire to cook.  Unfortunately there is only one decent Chinese restaurant in town, and their hot and sour soup is tolerable at best.  I've tried making several variations, and none of them have perfectly duplicated my memory of the my hole-in-the-wall, but this is the closest I've come so far.  I serve it with chicken egg rolls.  (Chung's makes mini chicken egg rolls that are pretty good and are relatively low in WW points).  Give it a try next time you want something a little different.

5-6 shiitake mushrooms, stems removed, thinly sliced

6 cups chicken broth

3 Tbsp soy sauce

1 1/2 Tbsp chili-garlic sauce

4 1/2 Tbsp rice vinegar

1 1/2 Tsp toasted sesame oil

1 (14 oz) package firm tofu, drained and cut into cubes

1 (8 oz) can bamboo shoot, thinly sliced

4 Tbsp cornstarch

4 1/2 Tbsp water

2 egg whites, lightly beaten with 2 Tbsp water

In a medium pot combine the broth, soy sauce, chili-garlic sauce, rice vinegar, and sesame oil.  Bring to a boil.  Meanwhile, in a small skillet, cook the mushrooms over medium-high heat until they release their juices.  Once the soup boils add the mushrooms, tofu, and bamboo shoots.  Reduce the heat to low and simmer for 10-15 minutes.

Combine the cornstarch and water.  Stir in 1/4 cup of the hot soup broth, and then stir the entire mixture into the pot.  Bring back to a boil, stirring constantly, and cook for 1-2 minutes until the soup thickens.  

Remove from the heat and slowly add the egg/water mixture while stirring in a circular motion to create ribbons.  Serve immediately.

For a lighter version (2 P+) use half the tofu and just one egg white.

Serves 4

1 serving = 5 WW Points+
Adapted from the Weight Watchers Take Out Tonight cookbook

Parmesan Tomato-Basil Soup

This is not healthy.  It is dangerous and sinful.  I make no apologies. 

Ingredients
1 tsp oil (canola, olive, whatever)
4 cloves garlic, pressed
2 (28 oz) cans crushed tomatoes
2 cups chicken broth
1 tsp white sugar
1 cup freshly grated Parmesan cheese
15-20 leaves thinly sliced fresh basil (about 1/4 cup, a generous handful)
1 cup heavy whipping cream
4 Tbsp butter

Directions
Saute the garlic in the oil for a minute or two until it sizzles and smells amazing.  Pour in the tomatoes and broth.  Add the sugar, bring to a simmer and cook covered for 30-45 minutes, stirring occasionally.  Add the cheese and stir until melted.  Add the basil, cream, and butter.  Cook on low until the butter is melted.  Salt and pepper to taste.  Eat.  Let your eyes roll back in your head.  Because it's just that good.

Tips:  Set the cream on the counter and let it come to room temperature while the tomatoes/broth are cooking.  To thinly slice the basil, stack the leaves on top of each other, roll them up lengthwise, and slice.  It's called a chiffonade.

Broccoli-Cheese Soup (5 P+)

I found this recipe while I cleaning out some old files, and I can't believe I forgot about it for so long.  It's simple and reasonably healthy considering there's no butter or heavy cream like most cream-based soups.  Serve it with a baguette or a baked potato.  Yum!

NOTE:  I am not a professional food photographer.  I am, in fact, a very amateur food photographer.  Feel free to laugh at my pitiful attempt to capture soup in a bowl in a dark kitchen.  Thank you!

Ingredients:
3/4 pound broccoli, cut into small florets
1 small carrot, peeled and shredded
2 cups chicken broth
2 Tbsp flour
1/4 cup cold water
1 cup half-and-half
1-2 cups shredded cheddar cheese
Salt and pepper, to taste

Directions:
Bring chicken broth to a boil and add broccoli and carrot.  Cook on a low boil for 10-15 minutes, stirring often, until the broccoli is tender and begins to fall apart.  Whisk the flour into the water and add to the boiling broth, stirring constantly until the soup thickens.  Turn the heat to low and stir in the half-and-half and cheese.  Cook until the cheese melts.  Season with salt and pepper and serve.

Serves 4
5 WW Points+ per serving

Simple Sausage-Tortellini Soup

I wanted something simple tonight.  Dinner was late, I was hungry, and I could tell it was going to be a heartburn kind of night.  So I made up this recipe and it - along with a nice baguette - hit the spot.

Ingredients
1 pound sweet Italian sausage
2 cloves garlic, minced or pressed
2 (28 oz) cans diced tomatoes, undrained
4-6 cups chicken broth (make it as thick as you like it)
15-20 fresh basil leaves, thinly sliced
1 large package cheese tortellini
Freshly grated Parmesan cheese, for garnish

Directions
Brown the sausage in a large soup pot.  Drain the fat and return the sausage to the pot.  Add the garlic and the tomatoes.  Cook over medium-high heat for 2-3 minutes until bubbling and hot.  Add the chicken broth and basil and bring to a boil.  Add the tortellini and cook according to the package directions.  Serve with freshly grated cheese and a crusty baguette.

Hint:  Wait until the broth is heating before you slice the basil.  This will prevent the edges from turning dark.

To snazz this up a little bit, chop some onion and celery and cook it with the sausage.  Replacing the basil with chopped baby spinach gives it a different twist.  You can also add a little crushed red pepper and a splash of red wine if it won't send you and your 24 week pregnant belly running for a bottle of Tums.

Chicken Enchilada Soup

I'm on a soup kick right now. I haven't cooked much recently since smells are a strange and unpredictable phenomenon, but I have eaten lots and lots of soup which seems to settle my stomach and fill me up with one bowl (especially Avgolemono).  I went to Chili's today for lunch and was dead-set on Honey-Chipotle Chicken Crispers which I ordered and ate.  And then I saw someone eating Chicken Enchilada Soup.  And suddenly I really wanted some soup.  It was a serious matter. 

So tonight I asked my hubby if we could make soup for dinner (again).  Actually I sent him a text that said "Can we make chicken enchilada soup for dinner?  Pweeeeeease?".  And he texted back "Yes".  And that's how I ended up braving the kitchen smells and whipping up a batch of Chicken Enchilada Soup that (in my humble opinion) is every bit as yummy as Chili's soup.  Plus, I got to eat it a home in my stretchy pants.  Well, most of my pants are stretchy right now....but that's not the point. 

Here's the recipe.  Enjoy!

1 rotisserie chicken, shredded
1 Tbsp vegetable oil
1/2 cup finely diced onion
3 cloves garlic, minced or pressed
         (you can use less if you want, but why would you?)
4 cups chicken broth
2 cans Rotel, undrained
1 cup masa harina
         (Click the link if you don't know what that is.  It's really not scary!)
3 cups water
1 (10 oz can) red enchilada sauce
1 pound Velveeta cheese, cubed
1 Tsp salt
1 Tbsp chili powder
1 Tsp cumin
1/2 Tsp cayenne pepper (optional for those who live dangerously)

Heat the oil in a large soup pot.  Add the onion and cook for 4-5 minutes until translucent.  Add the garlic and cook for 1-2 minutes until fragrant.    Add the chicken broth and the Rotel and bring to a boil.  Meanwhile, in a small bowl stir together the water and masa harina.  Add the pot once the broth is boiling.  Lower the heat and simmer until thickened.

While the soup is simmering heat a small non-stick pot over medium heat.  Add the cheese and the enchilada sauce.  Stir frequently until the mixture is smooth.  Add it to the soup.

Stir in the seasonings and allow to simmer for 10-15 minutes to blend the flavors.  Add the chicken and heat through.

Serve garnished with crushed tortilla chips, sour cream, fresh pico de gallo, or whatever tickles your fancy.

Printable Recipe

White Chicken Chili (7 P+)

Have you heard?  Fall finally showed up in DFW.  Last night the temperature dropped into the upper 40's at my house.  The puppy actually shivered a little when I let her outside this morning.  Then she got over it and began running in circles barking at things only she could see.  Weirdo.  After the hottest summer in recent memory I have really been looking forward to cooler weather.  It just doesn't feel right to be watching football when it's 99 degrees outside.  It bugs me. 

Tonight, as is tradition on the first Monday night when the temperature is below 70 degrees, there will be chili and Monday Night Football at my house.  And this year, since I'm trying desperately to lose weight not eating as much junk as I used to, I will not be making my typical red meat chili featuring ground beef, Italian sausage, tomatoes, loads of cheddar cheese and Fritos, and enough spices to burn the hair off a dog.  I will instead be making a lighter White Chicken Chili.  <Let's have a moment of silence in fond remembrance of the cheddar cheese and Fritos>

Do not be fooled.  This is not a mild, kindergarten, pansy chili.  (I'm suddenly reminded of the new GEICO commercial with the drill-sergeant therapist.  Click here if you haven't seen the wonder that is this commercial.  It's right up my alley!)  This chili is spicy and hearty, and would send my pepper-sensitive father-in-law to an early grave if he so much as smelled it.  It is, however, lighter in fat and calories than typical chili and can easily be modified for wimps people who are sensitive to spicy foods.  Plus, it goes from fridge to table in less than 30 minutes, so it's perfect for a Monday Night Football party.

Here's what you need for the full-strength version:

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken (cook your own or get a rotisserie chicken and shred it)
2 (15 ounce) cans white beans
Shredded Pepperjack or Monterey Jack cheese, for garnish
Cilantro, for garnish

For the less spicy version substitute an extra can of chopped green chiles for the jalapenos and eliminate the cayenne pepper.

Here's what you do:
Heat the oil in a large saucepan over medium heat. Slowly cook and stir the onion until tender, about 5 minutes. Mix in the garlic, jalapeno (if using), green chile peppers, cumin, oregano and cayenne (if using).  Continue to cook and stir the mixture until tender, about 3 minutes.

Mix in the chicken broth, chicken, and white beans. (You can drain and rinse the beans if you want to, but if you do add another cup of broth and check to make sure the soup has enough salt).  Simmer for 15 minutes, stirring occasionally.

Serve garnished with shredded cheese and freshly chopped cilantro.

Happy Fall DFW! 

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Printable Recipe
1 serving = 7 WW Points+ before garnish
Makes 6 generous servings

Cheesy Clam Chowder

I have been on a break from Weight Watchers for the last two weeks.  I've gained 3.5 pounds and enjoyed every minute of it.  Actually I'm glad I haven't gained more since I've eaten this, this, this, and most importantly this.

Last night I made clam chowder.  It was thick and creamy and just perfect for a night full of thunderstorms and tornados and other fun Texas weather.  This is not your typical clam chowder, but I love the unexpected tang of the cheese and the smoky flavor of the bacon.  Here's a link to the source recipe - Marilyn's Cheesy Clam Chowder - which I alter slightly.  My version is below.  Enjoy!

Here's what you need:
3/4 pound of smoked bacon
 (I buy the ends that are chopped into pieces because they are much cheaper, but you could just use 6-8 slices of bacon if you want to)
4 (6.5 oz) cans chopped clams
1 (15 oz) can chicken broth
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup finely diced onion
1/4 cup all-purpose flour
1 Tbsp cornstarch
1 Tsp dried thyme (or 1 Tbsp fresh)
1/2 Tsp salt (plus more to taste)
1/4 black pepper (plus more to taste)
1 cup heavy whipping cream
3 cups 2% milk
2-3 cups frozen diced potatoes (like Simply Potatoes)
1 (8 oz) package white cheddar cheese, shredded

Here's what you do:
1) Cook the bacon in a soup pot over medium-high heat until crisp.  Remove the bacon and let it drain on a paper towel lined plate.  Leave the bacon fat in the pot.  While the bacon is cooking drain the clams and reserve the juice.  Add chicken broth to the clam juice to make 3-1/2 cups.

2) Cook the carrot, celery, and onion in the bacon fat until the onion is transparent, about 5 minutes.

3) Stir in the flour, cornstarch, salt, pepper, and thyme.  Cook and stir until thick and hot, about 1-2 minutes.  (Sometimes I add a Tbsp of butter here depending on how much fat the bacon rendered.  Don't let this get too dry).

4) Add the clam juice/broth mixture and stir to combine.  Bring to a boil and cook for 1-2 minutes until it thickens.  Add the cream and milk and bring the soup just to a boil.  Turn the heat down so the soup bubbles a little bit, and cook until it thickens.  Stir occasionally (every 1-2 minutes).  This stage will take 10-15 minutes.  Resist the urge to turn up the heat to speed it along.  The cream will curdle if you get it too hot, and then you've got a nasty situation to deal with.

5) Add the potatoes and clams and let the soup come back to a slight boil.  Slowly add the cheese, stirring while it melts.  Throw in some of the bacon (crumble it up if you used strips).  Add more salt and pepper to taste. 

Serve with the remaining bacon sprinkled on top of each bowl.  Hot sourdough bread makes a perfect side, and you could throw together a salad if you wanted to.  But really...why ruin a lovely fattening dinner with something healthy like a salad?

Printable Recipe:  Cheesy Clam Chowder

Lemon Chicken Soup (9 P+)

I love this soup! It's based on a Greek soup called Avgolemono which is a very simple mixture of broth, pasta (or rice), lemon, and egg. Ellie Krieger kicked it up a notch with her recipe in The Food You Crave.

Here's what you need:
4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
Pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Here's what you do:
1) Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
2) Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
3) Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Serves 4
9 WW Points+ per serving