|10-03-2007, 02:04 PM||#1|
Senior LCF Member
Join Date: Jun 2006
Location: Twin Cities, MN
WOE: watching fat and calories, not carbs
Start Date: Febuary 2009
Soup Season in Minnesota
Depending on the day, it's getting to be soup season here in Minnesota. Last night, I made an old Rachel Ray recipe and modified it for low carb. I'm posting the original, and listing my tweeks (there aren't that many) in red. If you've run across a goof soup (or as Rachel calls this, a "stoup") recipe, please feel free to share it!
Chicken, Chorizo and Tortilla Stoup
1 lb chicken tenders
3/4 lb chorizo sausage
2 tablespoons extra virgin olive oil
3 garlic cloves, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced [COLOR="Red"](I used about 1.5 c of cauliflower)[/COLOR]
1 (15 ounce) can chopped fire roasted tomatoes
1 (15 ounce) can dark red kidney beans [COLOR="red"](I used a can of black soy beans)[/COLOR]
2 teaspoons hot sauce
1 quart chicken stock
1 (15 ounce) bag red corn tortilla chips or blue corn tortilla chips [COLOR="red"](none for me)[/COLOR]
2 cups shredded monterey jack pepper cheese (or any flavor you prefer)
fresh thyme leaves
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
Cook another 2-3 minutes, then add peppers, onions and potatoes [COLOR="red"](cauliflower). [/COLOR]
Cook 5 minutes, then stir in tomatoes, kidney beans [COLOR="red"](black soy beans)[/COLOR] and hot sauce.
Add chicken stock and bring soup to a bubble.
Reduce heat and simmer until potatoes [COLOR="red"](cauliflower)[/COLOR] are tender (10-12 minutes).
Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese.
Garnish with scallions and herbs.