my favorite spicy soups

Yesterday, a new bloggy friend called RunDad reminded me of how great spicy soups are when you’re sick, so I thought I’d see how many soup recipes I could type before the cough syrup kicks in…here goes!

#1. New Mexico Posole

  • 1-2 lbs. cubed pork sirloin
  • 3 cans white hominy (drained)
  • 1 large chopped onion
  • 1 clove garlic, crushed
  • 2 T butter (but it’s good without too)
  • 1 T red chili powder
  • 1 can red enchilada sauce (preferrably Hatch)
  • 3-4 cans beef broth (I start with half a box and then add as needed)
  • 3 cans green chiles (again, Hatch is the best!)
  • 1 can rotel tomatoes

Brown the cubed pork until it’s somewhat done and throw it in the crock pot. Saute onions and garlic in butter (or extra virgin) and add the red chili powder.

(I just love the look of sauteed onion and garlic with chile powder, don’t you?)

Add all the other ingredients and set your crock pot on low for about four hours. Voila! So easy..

#2. Red Chile Chicken Soup

  • 4 chicken breasts, cooked and cubed
  • 1 onion, diced and sauteed
  • 1 can Rotel tomatoes with green chile
  • 1 can yellow hominy (drained)
  • 1 can Hatch red enchilada sauce
  • 2 t extra virgin
  • 2 t. red chili powder (or to taste)
  • 3 cubed potatoes (microwaved, or just buy a can of sliced potatoes)

Simmer and serve. (Sorry I don’t have a picture!)

#3. Shrimp Fiesta Soup

  • 1 medium onion (I like the sweet vidalias)
  • 2 gloves of garlic, minced
  • 32. oz. chicken stock
  • 2 small cans of Rotel tomatoes (Rotel is really the best)
  • 1/3 cup salsa
  • 1 can 15 oz. can of corn, drained
  • 1 or 2 lbs. cooked shrimp, peeled and deveined, no tails

Garnish:

  • 1 avocado, diced
  • chopped cilantro
  • crushed tortilla chips
  • sliced lime
  • sliced green onion
  • cheddar cheese

Saute onions and garlic in your stock pot, then add stock, tomatoes and salsa. Bring to a boil, then simmer. Add corn and simmer until time to serve. Add cooked shrimp about 10 minutes before serving.

#4 Veggie Green Chile Stew (but also good with chicken or steak!)

  • 1 chopped onion
  • 1 clove of garlic
  • 2 28 oz. cans tomatoes
  • 1 15 oz. can pinto beans
  • 2 cups chopped fresh green chile (or about 4 cans)
  • 3 large red potatoes, cooked, peeled and cubed
  • Cumin and oregano to taste
  • 3 chicken bouillon cubes
  • 1 cup water (if needed)

Saute onion and garlic in your stockpot (are you picking up a theme here?!) then add the rest of the ingredients. Add more water (or stock) if needed. Simmer and serve.

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3 thoughts on “my favorite spicy soups

  1. Pingback: contaminated « Cheaper Than Therapy

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