soup Archives - Cruisin with the Colemans

Recipe of the Month – Mexican Chicken Soup

Posted on February 4, 2019 by Cruisin Brian

Yep, you read that correctly, the recipe of the week is becoming the recipe of the month so that we can focus on bringing you more content in other areas, such as Camino planning and recaps of some of our best previous adventures.

With all of the cold weather we have been having lately, I’ve been making lots of soup. It not only warms the stomach but also the house! I love this recipe but it’s not ours, we have to thank Laurie (one of Michelle’s colleagues) who found the recipe on Cooks Country. On a side note and a fun fact we learned that Laurie has diligently subscribed to Cooking Light magazine since its inception 40 years ago and was one of their first subscribers! The soup has just enough kick to warm you up on multiple fronts. Of course, you could adjust the spicy heat up or down depending on your preferences.

Begin by bringing six cups of chicken broth to a simmer in a large pot and add about a pound and a half of chicken thighs to poach for 15 minutes.

In a food processor, combine half of a large onion, a can of diced tomatoes (or Ro-tel tomatoes with you like things on the spicy side), half (or more) of a seeded jalapeno pepper, four cloves of garlic, one canned chipotle chili and a tablespoon of the adobo sauce it’s packed in, and a teaspoon each of salt, pepper, and cilantro. Pulse the whole thing until it is smooth and well pureed. If I had any tortilla chips in the house this is probably as far as I would have gone because it looked and tasted like a smooth salsa at this point.

Remove the chicken from the pot and set aside to cool. Pour the broth into a container to skim the fat off the top.

In the same pot, heat a tablespoon of oil and add the “salsa” to the pot. Let it simmer for five minutes or so to cook the “green-ness” out of it and allow the flavors to combine.

Skim the fat off the broth and add it back into the pot along with two cups of frozen corn and a can of rinsed and drained tri-blend beans (or kidney, pinto, or black beans). Allow the soup to come to a boil and then reduce the heat. Simmer for 15 minutes. Meanwhile, run a knife through the chicken to cut it into bite-sized pieces. Take the pot off the heat and add the chicken and two tablespoons of lime juice. Taste and adjust seasonings if needed (I added a little more salt).

Top the soup with diced avocado, slices of fresh or crispy tortilla, or a little cojita or queso fresco. We served it with pao de queijo, which are amazing gluten-free cheese rolls.

Mexican Cheese Soup

6 c chicken broth
1 1/2 pounds chicken thighs
1/2 of a large onion
1 t each salt, pepper, and cilantro
1 can of diced tomatoes (get the kind with chilis or jalapeno if you like)
1/2 jalapeno pepper, seeded
4 cloves garlic
1 canned chipotle pepper plus 1 T adobo sauce it’s packed in
1 T oil
2 c frozen corn
1 can beans, any variety, drained and rinsed
2 T lime juice
assorted toppings such as diced avocado, Mexican cheese, or tortilla strips

Bring chicken broth to a boil and add chicken. Simmer for 15 minutes until the chicken is done and there is no pink remaining.

In a food processor, combine onion, spices, tomatoes, garlic, and peppers and pulse until smooth.

Remove chicken from pot and set aside to cool. Pour broth into another container to skim fat once cooled. In the same pot, heat the oil and add the tomato mixture. Simmer for 15 minutes over medium heat to combine flavors.

After skimming fat from broth, add back to the pot along with the corn and beans. Bring to a simmer and cook for 15 minutes. Shred the chicken and add to the pot at the end of cooking along with the lime juice. Adjust seasonings if needed.

Let us know if you try this recipe or any other recipe we have posted! Tag us on Facebook or Instagram with the hashtag #cruisinwiththecolemans! We’d love to hear from you!

Recipe of the Week – Creamy Cheese Soup

Posted on November 12, 2018 by Cruisin Brian

We love soup and we also try to eat healthy meals as often as possible. Any opportunity to lighten up a favorite meal and still feel like we’re having a “cheat” meal is appreciated. This potato soup is bulked up with some flavorful vegetables and lightened up by using mostly broth instead of cream. Use good quality cheese to get the most flavor. Mild and sharp cheddar both have roughly the same calories but because sharp has a stronger flavor, you can use less and get maximum flavor for fewer calories. The same goes for using pecorino instead of parmesan. Also, I prefer to NOT use low-fat cheese in recipes. It doesn’t melt well, and the little bit of fat that is lost in reduced fat cheeses means that the cheese has less mouth feel which not only affects the overall taste, but will make the food less satisfying. You might be more likely to eat more food, meaning more calories! That said, for all the tricks that this soup uses, everyone will love it and no one will feel like they’re missing out.
Begin by dicing four ounces of Canadian bacon and cook in a large pot with one tablespoon of oil until the meat begins to get crispy.

Meanwhile finely dice a large red onion, three pealed carrots, and 3 stalks of celery.

Add the vegetables to the pot and cook until soft and lightly browned. Add one teaspoon each of dry mustard (Colman brand, of course) and garlic powder and half a teaspoon of smoked paprika. Cook for an additional minute.
Add three cups of chicken broth, one and a half pounds of diced Yukon gold potatoes (about 3 medium-sized), half a teaspoon of salt, and Cayenne pepper to taste (maybe a 1/4 teaspoon or so). Bring to a boil, reduce heat, and simmer, covered, for about 20 minutes until the potatoes are soft.

Remove the pot from heat. Using a spoon or wooden spatula mash about half of the vegetables and potatoes against the side of the pot to smash them and thicken the soup. Stir in 1 cup of half and half, 1 cup of shredded sharp cheddar cheese, and a quarter cup of pecorino Romano cheese. Pecorino is a sheep’s milk cheese that has a sharper flavor than parmesan. Stir until well combined and the cheeses are melted. Top the soup with some diced scallion as a garnish and enjoy! If this soup sounds good, click like and we’ll post more of our favorite soup recipes and don’t forget to sign up to get email notifications of all of our new posts.

Creamy Cheese Soup

1 T olive oil
4 oz Canadian bacon, diced
1 large red onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
1 t dry mustard powder
1 t garlic powder
1/2 t smoked paprika
3 c chicken broth
1 1/2 lbs Yukon gold potatoes, diced
1/2 t salt
1/4 t Cayenne pepper, more or less to taste
1 c half and half
1 c shredded sharp cheddar cheese
1/4 c pecorino Romano cheese
1/2 c scallion, diced

Heat oil in a large soup pot and cook bacon until the edges start to get crispy. Add onion, carrot, and celery and cook until the vegetables are soft and begin to brown.
Add spices and cook 1 additional minute.
Add broth, potatoes, salt, and Cayenne to pot and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are soft.
Remove the pot from the heat. Smash about half of the vegetables and potatoes against the side of the pot with a fork or spatula to slightly thicken the soup. Add half and half and cheeses. Stir until combined and cheese is melted. Divide into bowls and garnish with diced scallion.

Recipe of the Week – Chili

Posted on October 29, 2018 by Cruisin Brian

I love Halloween! From decorating the house to creating and building costumes it is one of my favorite times of year. Thankfully, Michelle tolerates my compulsion and plays along most of the time. One of our annual traditions is the first pot of chili of the season is always made on the night of trick-or-treat. My recipe for chili has evolved over the years and I’m always making little changes from time to time to adjust the flavor. Here is the current version. Oh, and this year we dressed as Winifred and Billy from Hocus Pocus. Michelle will have more on that later.

Start by cooking a couple of slices of chopped up bacon in a large pan. Add a large diced onion and cook until the onions are soft.

Add a pound of ground beef and two cloves of minced garlic. Continue cooking until the hamburger is browned.

Meanwhile, in a crock pot pour a can of crushed tomatoes, diced tomatoes, beans (I used tri-blend this time, but usually I use pinto), and a bottle of beer. Did you know that the FDA considers Corona to be gluten-free? It’s an ongoing debate that you can read a little more about here. If you’re feeding a bigger crowd, add a second can of beans.

Also add three tablespoons of chili powder, one tablespoon of Worcestershire sauce, and a half teaspoon each of cumin and garlic powder. A note about chili powder. There are about a million varieties of chili powder out there and they range from sweet and mild to hot and spicy. Even two bottles of the same brand my vary in their heat level so always error on the side of caution if you are cooking for someone who is sensitive to spicy foods. You can always add more chili powder later in the cooking process. Notice that no salt has been added to the recipe yet for the same reason. This is definitely one trick you don’t want to spring on anyone who tastes your chili!

Add the cooked ground beef mixture to the crock-pot and stir. Cook on low for 3-4 hours, or longer if you don’t need to eat so soon.

Taste the chili and adjust seasonings if needed. Add salt, chili powder, cayenne pepper, or even a little sugar if you need to tone down the acid of the tomatoes or the spiciness down a bit.
We love to add a little Greek yogurt and cheddar cheese and serve this with Krusteaz Gluten Free Honey Corn Bread and leftover trick-or-treat candy.

Trick-or-Treat Chili

2 slices of bacon
1 large onion, diced
1 lb lean ground beef
2 cloves garlic, minced
1 can diced tomatoes, with juice
1 can crushed tomatoes
1 or 2 cans pinto beans, undrained
1 12 oz bottle of beer (gluten-free if necessary)
2-3 T chili powder
1 T Worcestershire sauce
1/2 t cumin
1/2 t garlic powder
salt, sugar, as needed

Chop the bacon and fry in a large pan. Add onion and cook until softened. Add ground beef and garlic and cook until browned.
Meanwhile, in a lined crock pot, combine remaining ingredients and stir. Pour the ground beef mixture on top, being careful not to melt the liner with the hot ingredients.
Cook on low for several hours to allow flavors to combine. When it’s time to serve, taste the chili. Add salt if needed. This is also the time to add more chili powder or Cayenne pepper if you want extra heat. I often add a teaspoon of sugar at this time to cut the acidity of the tomatoes.
Serve with Greek yogurt, sour cream, or cheddar cheese.
Do you have interesting additions to your chili? The bacon and Worcestershire sauce are my newest additions. The bacon adds a little saltiness and well, it’s bacon. The Worcestershire sauce gives the chili a little more depth. Leave a comment below to tell us what unusual ingredients you add to your favorite chili recipe.

Recipe of the Week – Creamy Chicken Soup

Posted on October 15, 2018 by Cruisin Brian

As the weather cools, we love to start making heartier meals and one of my favorite things to cook are creamy, thick soups. Krissy at SelfProclainedFoodie.com has created a wonderful rich and creamy soup with lots of flavor and wonderful texture. I’ve made a few adjustments to her recipe as I’ve given it here, but you can compare her original recipe here.
Begin by heating one tablespoon of olive oil in a large pot over med high heat. Add one pound of chicken thighs, making sure that the pot is not too crowded. The chicken will stick to the bottom of the pan, it will release on its own as the chicken cooks. Turn the chicken after about seven to nine minutes. Continue to cook until the chicken is done. Remove it to a bowl to cool.

Deglaze the pan with a half cup of dry white wine or dry sherry. A note on cooking with wine or sherry: never cook with wine that you wouldn’t drink. Most “cooking” wines have lots of added sugar and salt. If the wine tastes bad by itself, it will taste bad in a recipe. I never use expensive wine for cooking, but a $10-20 bottle that tastes good will add depth and complexity to any recipe that you add it to. Adding wine to the pan at this time will allow you to scrape up the bits of stuck chicken and browned bits that are full of flavor. Remove the bits and remaining liquid to the same bowl as the chicken.

While the chicken is cooking, dice one large onion, four stalks of celery, and two large carrots. Add two tablespoons of butter to the pot and once melted, add the diced veggies, called a mirepoix, to the pan and lower the heat to medium. If the butter starts to brown, the heat is too high. The liquid released from the veggies should help keep things from burning. Let the vegetables cook until soft and lightly browned. Remove the veggies to another bowl.

Add three more tablespoons of butter to the pot along with three or four cloves of minced garlic. Cook until fragrant and bubbly. Add six tablespoons of gluten-free flour blend and stir well. Cook the roux over medium heat until lightly browned, about five minutes, stirring constantly. Roux can be tricky, once the color starts to change, it can burn very quickly. If the roux gets too dark, or if you see black flecks, toss it out and start over because it will make the entire soup tasted scorched and bitter.

Add two cups of half and half and whisk until the soup thickens. Add four cups of chicken broth along with all of the accumulated juice and wine from the bowl of chicken. Add the cooked vegetables and use an immersion blender to partially puree the mixture. I like some larger chunks left behind.

Dice up the chicken, add it to the pot, and season to taste with salt and pepper.

We love to serve the soup with Pao de Queijo, a Brazilian cheese bread that is naturally gluten-free and a glass of the wine that was used to deglaze. If you try the soup, let us know in the comments what you serve on the side.

Creamy Chicken Soup (based on the recipe from Self Proclaimed Foodie)

1 lb boneless, skinless chicken thighs
1 T olive oil
1/2 c dry white or dry sherry
5 T butter, divided
1 large onion, diced
4 stalks of celery, diced
2 large carrots, peeled and diced
3-4 cloves of garlic, minced
6 T gluten-free flour blend
2 c half and half
4 c chicken broth
salt and pepper, to taste

In a heavy pot, heat olive oil over medium high heat and cook chicken thighs until browned, about 7-9 minutes on each side. The chicken will stick and then release from the pan when ready to be turned. Transfer the chicken to a bowl.
Deglaze the pot by adding wine and scrapping the browned bits from the bottom of the pot. Add bits and remaining liquid to the chicken bowl.
Add 2 T butter and lower heat a little. Add all vegetables except garlic to the pot and cook, stirring occasionally, until vegetables are soft and slightly browned, about 10 minutes. Remove to another bowl.
Melt remaining 3 T of butter and add garlic. Cook until fragrant, 2-3 minutes and add flour. Stirring constantly, cook flour until a rich light brown color. Be careful not to burn or scorch the roux. If it begins to burn, toss it out and start this step over after cleaning the pot.
Add half and half to the roux and whisk until thickened. Whisk in the chicken broth and accumulated juices and wine from the bowl of chicken.
Add the cooked vegetables to the pot and use an immersion blender to slightly puree the mixture. Leave chucks to your liking or puree completely smooth.
Dice the chicken and add to the pot. Taste the soup and adjust the seasonings to your liking with salt and pepper. Makes 5-6 servings.