Sometimes when you’re chilly there is nothing like a nice hot bowl of soup to get your innards warmed up. Other than vacuuming, there really isn’t anything that is going to warm you up from the inside out!
This tasty soup is from Cooking Light, and although it uses lower fat ingredients, if no one told you there were lower fat ingredients, I promise you, you would never know. NEVER. KNOW. That’s part of what makes this such a good recipe. It’s a fairly quick soup to make after the potatoes are baked. Mmmm, this is looking too good right now!!
So, if you were sitting there thinking… Ugh, I’m in a rut and need to try something new but want it to be pretty healthy, hey, this is for you!
I use Cracker Barrel 2% Extra Sharp cheese, it’s great, and it’s my “go to” cheese for recipes. It’s in every grocery store in Charleston, but I know other areas don’t carry it (Algonac, MI, darnit!). Serving size is 1 1/2 cups and let me tell ya… you will be full! Especially after a little plop of reduced fat sour cream, some shredded 2% extra sharp cheese, some green onions and some crispy bacon… oh la la…
(Click on the recipe title for the link to MyRecipes.com, where all the Cooking Light recipes are as well as Southern Living, Real Simple and a host of other magazines, its easiest way to print!)
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
PreparationPreheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
- 329 (30% from fat)
- 10.8g (sat 5.9g,mono 3.5g,poly 0.7g)
We all want to be remembered for something when we’re gone… I would like to be remembered as a great artist. Wait. I need to paint A LOT more before that can happen. OK… I would like to think that people will remember me for being a nice person, caring about others and that I was always willing to help. (People don’t always ask for help, so keep an eye out for a neighbor that looks like they may need assistance. It never hurts to ask. Sometimes people get frustrated because they want to do it themselves, but you never know, so just ask)! However, it wouldn’t be so bad to be remembered as a great cook, hee hee… I’m including a recipe that will KNOCK YOUR SOCKS OFF! This is my version of Ina Garten’s (Barefoot Contessa) Mexican Chicken soup. I’ve added a few things and slightly altered it. A recipe is merely a guide, add more of what you like and less of what you don’t (unless you’re baking, then it’s more of an exact science)… Enjoy! Until tomorrow…
Mexican Chicken Soup (adapted from Ina Garten)
2-4 chicken breasts (with bone and skin, more or less depending on how much chicken you like, I use 2-3 large)
salt and pepper
2 medium onions
2-3 stalks celery
1 bunch carrots with greens (cut off greens)
2 cloves garlic
2 1/2 quarts chicken stock (I like Kitchen Basics if not homemade)
1-28 oz can diced tomatoes
1-2 jalapeno peppers, minced, no seeds (unless you like HOT)
1 teaspoon cumin
6 white corn tortillas
1/2 bag frozen white sweet corn
1 can black beans rinsed and drained
Serve with: grated cheddar cheese, sour cream, tortilla chips crushed
Preheat oven to 350 degrees F. I put foil down on a baking sheet to make clean up easy. Place chicken on baking sheet skin side up. Drizzle with olive oil, rub it in. Sprinkle with salt and pepper. Bake 35-50 minutes or until done. Once cooled, pull off the skin and shred the meat. Set aside.
Heat 2-3 Tablespoons of olive oil in large pot or dutch oven. Add the onions, celery and carrots. Cook over medium low heat for 10 minutes or until onions just begin to brown. Add garlic and cook for 30 seconds. Add the chicken stock (start with 2 qts, then when it cooks down some, add more stock). Add tomatoes, jalapenos, cumin, black beans, salt and pepper. Cut the tortillas in half and then cut then into 1/2 inch strips, add to the soup. They will dissolve in the soup giving it a wonderful taste and aroma!. Bring the soup to a boil, then lower the heat and simmer at least 25 minutes. About 20-25 minutes before you are going to serve this soup add the frozen corn. About 5 – 10 minutes later add the shredded chicken and season to taste. Serve the hot soup with grated cheddar, a dallop of sour cream and a handful of crushed tortilla chips. This makes a big pot of soup and is great frozen and reheated!
Also see http://almostdailypic.wordpress.com for my photo blog… Have a good day!