Dove's Nest White Chili

This Dove's Nest White Chili is filled with flavors of the southwest. It is a delicious addition to our family gathering or just because. Trust me, it is delicious! We always go back for seconds. 

3 tablespoons olive oil 
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 cups red, ripe tomatoes, chopped
6 whole tomatillos, diced (I have used can tomatillos, works well too)
1 whole jalapeño, seeded and minced 
2 cups chicken stock
1 cup chopped green chilies
2 cups cooked chicken, chopped
1/2 teaspoon oregano
1/2 full teaspoon cumin
4 tablespoons fresh cilantro, chopped
2 cans cannellini beans with liquid
1 tablespoon fresh lime juice
Salt and pepper, to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to soften, 3-5 minutes. 
 Add garlic and cook 1-2 minutes. Do not brown. 
 Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft. 
 Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice. 
Simmer 30 - 45 minutes and season to taste with salt and pepper. 
 Garnish with sour cream, grated cheese and cilantro and tortilla chips.

Enjoy!

Vegetable Beef Soup

This soup is a comforting meal that's perfect for our family on a cold winter day and is my all-time favorite soup recipe to make. It is full of veggie goodness and taste absolutely delicious and makes enough to freeze.

1 pound ground beef

1 onion, chopped

4 stalks of celery, chopped

4 carrots, sliced

1 can green beans, drained

1 can cannelloni beans, drained

2 quarts beef broth

1 cup water

1 (14.5 oz.) can crushed tomatoes

1 can mild Rotel

1 can tomato paste

4 cloves garlic, minced

1 (4 oz.) can whole green chilies, chopped 

2 teaspoons garlic powder

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons oregano

1 teaspoon granulated onion

1 teaspoon red pepper flakes

salt and pepper to taste (I use very little salt)

4-5 russet potatoes, cubed 

1. In large soup pot brown ground beef 

2. Then add cumin, chili powder, garlic powder, onions and cook 2-3 more minutes.  

3. Add garlic, celery, carrots, green beans, beans, broth, water, crushed and Rotel tomatoes, green chilies, oregano, granulated onion, salt and pepper, and tomato paste.  

4. Bring to a slight boil then simmer for 40-45 minutes or so.

5. Then add potatoes and cook till tender. 10-15 minutes. I usually leave potatoes a little firm. They will continue to cook as the soup sits to cool.

Enjoy!

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Cheeseburger Soup 

This soup hands down is my sons favorite. I always make a double batch and freeze half. Trust me, it will be enjoyed by all and you will be asked to make it again. It is that good. 

1/2 pound ground beef

3/4 cup shredded carrot

3/4 cup chopped onion

3/4 cup chopped celery 

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken stock

4 cups diced potatoes

1/4 cup flour

8 ounces Velveeta, cubed

1 1/2 cups milk

3/4 teaspoon salt 

1/2 teaspoon pepper

1/4 cup sour cream

1. Cook ground beef, set aside. 

2. In the same skillet with 2 tablespoons butter, sauté onion, celery, carrots, parsley and basil until tender.

3.  Add the ground beef, chicken stock and potatoes, bring to a boil. Simmer gently for 10-12 minutes, or until the potatoes, are tender.

4. In a separate small skillet melt the remaining butter, stir in the flour and cook and stir until bubbly, 3-4 minutes. 

5. Add this to the soup and stir well, bring to a boil one more time. 

6. Stir in the salt, pepper, milk and velveeta. Stir until cheese has melted.

7. Remove pot from heat, stir in sour cream. 

Ladle into bowls and serve with some crusty french bread.

Yield: 8 servings (2-1/4 quarts).

Enjoy!

Recipe adapted from:  Taste of Home

Butternut Squash - Chipotle Bisque

I often say that this is my favorite or I love what ever it may be that I'm posting. But, I love food in general and have many favorites. However, I can take soups to a whole new level. At any given time, I am either cooking soup, eating soup or looking for my next soup to try. My home is rarely a soup free zone. Now that you know I love soup, I must share this recipe for Butternut Squash-Chipotle Bisque.

This bisque is delicious served hot or cold, as a meal or as a savvy appetizer served in your “finest” shot glass. You can even serve it as a dip with your favorite tortilla chip. The flavor of this recipe will leave your taste buds longing for more of the sweetness of the butternut squash. And let’s not forget the smoky, spicy flavor of the chipotle chilies alongside the chipotle crema and the pepitas.

3 tablespoons olive oil, divided

1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved

Salt and freshly ground black pepper

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 garlic cloves, minced

6 cups chicken broth, divided

3 teaspoons minced canned chipotle chiles in adobo

Chipotle Cream:

1 teaspoon minced canned chipotle chiles in adobo

1/2 cup sour cream

Salt and freshly ground black pepper

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, and then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.

Heat remaining oil in a large, heavy pot over medium high. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 4 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside. *I did not do this! I placed my seeds on the cookie sheet off to one side with the butternut squash and let them roast for about 10 minutes or so. Just keep an eye on them so they don’t brown too much. Remove them place aside to cool.

Puree the soup in batches in a blender, adding more broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.

Stir the remaining 3 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds. Makes 6-8 servings.

Enjoy!

Recipe adapted from: Marcela Valladolid ~ Fresh Mexico

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Fiesta Black Bean Soup

Don't you just love it when you can make a one pot meal? Well, I do! So it seems to me that the simple flavor of a black bean soup is just that. I love to make a large pot and have enough left over so I can have it for lunch for a couple of days. This tasty vegan soup is so quick and easy. You will have plenty of time to prepair your favorite spicy guacamole or pico de gallo and tortilla chips. Serve alongside with a pitcher of organic margaritas and have yourself a fiesta!

Fiesta Black Bean Soup

1 small onions, finely chopped
2 medium garlic cloves, minced
2 cans 15 oz  black beans, drained
1 teaspoon red pepper flakes
1 jalapeno, seeded and chopped
2-3 celery ribs, chopped
1 tsp ground cumin
14.5 oz canned diced tomatoes in juice
2 Cups low sodium chicken broth

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add half can of tomatoes, celery, jalapeno, sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Stir in other half of can tomatoes, chicken broth and remaining black beans. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Ladle into bowls and garnish with queso fresco and a little cilantro.Makes about 6 servings.

Note: You can also add a potato and/or corn to this soup and it is just as wonderful.

Enjoy!

My Favorite Taco Soup

This is my favorite taco soup recipe. I have looked at numerous blogs with many different recipes, that sound good but I always come back to this one. This recipe was given to me about eighteen year ago. The sad thing is I can no longer remember the name of the sweet lady that shared this recipe with me.

This soup is hearty and delish! We all enjoy this soup and I sometimes add fresh corn and green beans when I feel we need a few more veggies in our diet. It is so easy to put together and is slow simmered to perfection! Plus, I'm able to use my dutch oven ;).

Taco Soup

2 lbs of ground beef
1 garlic clove, chpped
1 small onion, chopped
1 small bell pepper, chopped
1 package taco seasoning mix, I use low sodium
1 package hidden valley ranch salad dressing mix
2 cans crushed tomatoes
1 can Rotel diced tomatoes
1 can pinto beans w/jalapenos, w/ liquid
1 can kidney beans, w/ liquid
1 can white/yellow hominy w/ liquid
1/2-1 cup beef broth, it all depends how soupy you want it

Brown meat, drain off excess fat. Add onions, bell pepper and remaining ingredients into dutch oven, mix well. Simmer slowly for an hour, stirring occasionally.

Serve with rice, corn bread, crackers, tortillas or just fritos ( my fav.). You may also garnish with grated cheese, sour cream and avocado or what ever your little heart desires =).

Enjoy!

Tortilla Soup

I LOVE soups, especially this time of year. So if you are looking for a quick weeknight dinner you will love this. This recipe was given to me by my BFF Ginger. It is one of my family's favorites. You can find this recipe on the back of HATCH Green Chili Enchilada Sauce. How easy is that!

Ingredients:
1 1/2 lbs. cooked chicken, I use a whole store bought rotisserie chicken
1 15oz. can diced tomatoes
1 14oz. can HATCH Green Chili Enchilada Sauce
2 4oz. cans HATCH Diced Green Chilies
1 15oz. can pinto beans, rinsed and drained
1 medium onion chopped
2 Tbs. minced garlic
2 cups water, I use 1 cup
1 15oz. can chicken broth, I use 2
2 tsp. of each, cumin & chili powder
salt and pepper to taste, I skip this
1 15 oz. can corn, drained
1 Tbs. chopped cilantro, I skip this

Directions:
Combine all ingredients in crock pot, except cilantro. Cover and cook for 6-8 hour. To serve spoon into bowls and garnish with cilantro, cheese, sour cream, avocado and tortilla chips.

Enjoy!

Notes: Use a cooked rotisserie chicken, it makes life easier =). You can make this on the stove top just let it simmer for 45 minutes to an hour. I also add an extra 1/2 cup of chicken broth, I like it soupy.