COOK: Jalapeño, Black Bean, & Chicken Creamy Soup

I wasn't kidding when I said I love soup, I would happily eat some version of soup, stew, or chili every single day when it's cold.  Maybe every other day when it's hot out...

When I was creating this soup in my head I couldn't decide if it was a soup, or a chili, but ultimately decided since I added broth I'd call it a soup.  (Don't get me started on what the definition of each one is, Dustin and I spent days a few years ago trying to define each one and debating with each other, then we brought KC into it and just got out of hand! Haha!)

I served this with Crusty Bread, but when Berea stole, took home, the leftovers I sent her with tortillas, it would also be good with crackers or croutons on top.

(I used hatch green chiles I bought and froze this fall, but if it's the off season you can use canned green chiles instead.)

Jalapeño, Black Bean, & Chicken Creamy Soup

About 8 Servings

Ingredients:

1 Pound Chicken Breast (Cut into small cubes)

1 Yellow Onion (Diced)

6 Cloves Garlic (Minced)

2 Jalapeños (Seeded and diced)

8 Ounces (or more) Diced Green Chiles

1 Can (15.5 Ounces) Black Beans

1 Can (15 Ounces) Crushed Tomatoes

3 Cups Chicken or Veggie Broth

8 Ounces Cream Cheese (Softened)

1 1/2 teaspoon Cumin

Salt and Pepper to taste

Optional for serving:

Shredded Cheddar Cheese

Bacon Bits

Chopped Avocado

Preparation:

In a large pot (I used my 3.5 Quart Dutch Oven) cook Chicken in a bit of oil until lightly browned, add in Onion, Garlic, and Jalapeño and let cook 30 seconds to 1 minute.

Mix in Black Beans, Tomatoes, and Broth.  Season with Cumin, Salt, and Pepper.  Let simmer for at least an hour, stirring occasionally.

 

Rough chop softened Cream Cheese and add to simmering soup, stir until fully melted.  Taste and add seasoning if needed.

Garnich with shredded cheese, bacon bits, and avocado.  

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COOK: Phil's Chorizo and Bean Soup

I love soups, they are easy to make, great to freeze, make you feel warm and cozy, and are fun to customize.  (They also pair wonderfully with yummy breads, chips, croutons, and I can't say no to carbs!)

This recipe comes from my dad, he brought us some last winter and I ate it for three days straight and was sad when it was gone!  Since it's finally winter here I asked him for the recipe last week, and after eating it for dinner last night I woke up and was counting the hours until I could have it for lunch, it's so yummy!

I did change a few things from my dad's recipe, he uses granulated garlic, and onion powder, I used a diced onion, and minced garlic cloves.  I also served it with lime wedges, and the hit of lime juice really brought out all of the flavors.  Both versions were delicious, so do whichever you prefer.

In addition to changing the types of beans you use you can make other substitutions.  I think it would also be good with italian sausage in place of the chorizo, you can play with the herbs as well, just depends on what you have in the fridge, and what you are craving.

(I made a half batch, I used 3 cans of beans since 2 1/2 cans seemed silly!)

Phil's Chorizo & Bean Soup

Servings: About 16

Ingredients:

24 Ounces Chorizo

5 15.5/16 Ounce Cans Beans (Mix and Match whatever you prefer)

2 14 Ounce Cans Fire Roasted Tomatoes

32 Ounces Water or Broth

1 Large Jalapeño (Thinly Sliced)

1 Medium Yellow Onion (Diced)

3-5 Garlic Cloves (Minced)

1 Tablespoon Fresh Rosemary (Minced) Optional but tasty!

1-2 teaspoons Cumin

1/4 Cup Fresh Cilantro (Chopped, Save some for garnish)

To Taste:

    Garlic Powder

    Onion Powder

    Salt

    Pepper

Optional for serving:

Line Wedges

Hot Sauce

Tortilla Strips or Chips

Crusty Bread (Recipe here)

Preparation:

In a large pot (I used my 6.5 Quart Enameled Dutch Oven) cook Onions in a bit of oil until translucent, add Garlic and cook for another 30 seconds until fragrant.  Add in everything but the Chorizo, mix well, cover and let simmer for at least an hour, stirring occasionally.

In a separate pan cook Chorizo, add just before serving.

I garnished with extra Cilantro, and served with a Lime Wedge and Chile & Lime Tortilla Chips.

This soups freezes wonderfully!

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