EBOOK
A Year of Comfy, Cozy Soups, Stews, and Chilis, Volume 2
Cooking for Halflings & Monsters
Astrid Tuttle Winegar5
(1)
About
My daughter Callista was telling me about this soup she had whipped up on a whim. I told her it sounded amazing, but she hadn't written any of it down; she sort of remembered what she did, so I had to coax some memories out of her. This might not be exactly what she created, but she gave it a thumbs up!
I've never frozen this soup, so I can't tell you how avocados will freeze. It never lasts that long; it's such a comforting soup, sort of a New Mexican version of a chicken noodle soup. You'll feel your sinuses opening up when you eat this, and you'll be glad.
Callista's Amazing Avocado Chicken Soup
• 2 tablespoons salted butter
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 cup onion, coarsely chopped
• 1 pound boneless, skinless chicken breasts, cut into 3/4" chunks
• 1 quart low-sodium chicken broth
• 2 cups water
• 4 ounces roasted and chopped green chile, with juice
• 10-ounce can diced tomatoes with green chiles, with juice (such as Ro*Tel)
• 1/2 cup long grain rice
• 5-6 ounces fresh baby spinach, coarsely chopped
• 1 pound avocados; peel, pit, and cut into 1/2" chunks (ripe, but not mushy)
Coat a 6-quart saucepan with cooking spray. Melt the butter over rather high heat. Saute the garlic, salt, pepper, paprika, cumin, onion, and chicken until the pink is gone, 5-7 minutes. Add the broth, water, chile, and diced tomatoes with green chiles and bring to a boil. Add the rice and bring to a boil again, then cook on a rolling medium simmer 20 minutes, uncovered. Stir a few times. Add the spinach and cook another 1-2 minutes. Stir the avocados in gently and cook just a for a few seconds. Season, if desired. Cover and chill leftovers. Serves 4-6.
Vegetarian? Omit the chicken and substitute one pound of chopped summer squash varieties, such as yellow or zucchini, and substitute vegetable broth for the chicken broth.
CHAPTER DESCRIPTIONS:
"Beef" highlights 11 hearty soups, stews, and chilis. Items such as "Dragon Fire Chili" and "Oodle Noodle Soup" will surely please the meat lovers in your family circle.
"Chicken" features 14 delectable items, oh so chickeny, to quote Julia Child (My Life in France). From the southwestern "Rev It Up Posole" to the exotic "Nothing Wrong with Mulligatawny," your soul will definitely be comforted by these savory soups.
"Pork and Seafood" includes 13 succulent classics and original concepts exemplifying the best from land and sea, such as "Esther's Manhattan Clam Chowder" and "Jumbo Gumbo."
"Vegetables" comprises 14 delicious recipes that will make it easy to forget about adding meat to everything you eat. "Saffron Madness Soup" and "My Darling Minestrone" will satisfy even the most die-hard carnivore.
"Breads" contains 13 carbs to keep your soups, stews, and chilis company. And who doesn't love carbohydrate company? "Naughty Naans," "Epic Iron Skillet Cornbread," and "Lovely Artisan Loaf" will make you question your decision to avoid carbs.
I've never frozen this soup, so I can't tell you how avocados will freeze. It never lasts that long; it's such a comforting soup, sort of a New Mexican version of a chicken noodle soup. You'll feel your sinuses opening up when you eat this, and you'll be glad.
Callista's Amazing Avocado Chicken Soup
• 2 tablespoons salted butter
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 cup onion, coarsely chopped
• 1 pound boneless, skinless chicken breasts, cut into 3/4" chunks
• 1 quart low-sodium chicken broth
• 2 cups water
• 4 ounces roasted and chopped green chile, with juice
• 10-ounce can diced tomatoes with green chiles, with juice (such as Ro*Tel)
• 1/2 cup long grain rice
• 5-6 ounces fresh baby spinach, coarsely chopped
• 1 pound avocados; peel, pit, and cut into 1/2" chunks (ripe, but not mushy)
Coat a 6-quart saucepan with cooking spray. Melt the butter over rather high heat. Saute the garlic, salt, pepper, paprika, cumin, onion, and chicken until the pink is gone, 5-7 minutes. Add the broth, water, chile, and diced tomatoes with green chiles and bring to a boil. Add the rice and bring to a boil again, then cook on a rolling medium simmer 20 minutes, uncovered. Stir a few times. Add the spinach and cook another 1-2 minutes. Stir the avocados in gently and cook just a for a few seconds. Season, if desired. Cover and chill leftovers. Serves 4-6.
Vegetarian? Omit the chicken and substitute one pound of chopped summer squash varieties, such as yellow or zucchini, and substitute vegetable broth for the chicken broth.
CHAPTER DESCRIPTIONS:
"Beef" highlights 11 hearty soups, stews, and chilis. Items such as "Dragon Fire Chili" and "Oodle Noodle Soup" will surely please the meat lovers in your family circle.
"Chicken" features 14 delectable items, oh so chickeny, to quote Julia Child (My Life in France). From the southwestern "Rev It Up Posole" to the exotic "Nothing Wrong with Mulligatawny," your soul will definitely be comforted by these savory soups.
"Pork and Seafood" includes 13 succulent classics and original concepts exemplifying the best from land and sea, such as "Esther's Manhattan Clam Chowder" and "Jumbo Gumbo."
"Vegetables" comprises 14 delicious recipes that will make it easy to forget about adding meat to everything you eat. "Saffron Madness Soup" and "My Darling Minestrone" will satisfy even the most die-hard carnivore.
"Breads" contains 13 carbs to keep your soups, stews, and chilis company. And who doesn't love carbohydrate company? "Naughty Naans," "Epic Iron Skillet Cornbread," and "Lovely Artisan Loaf" will make you question your decision to avoid carbs.