Hi everyone...how are the Deepavali preparations going on?...I am sure everyone is trying out new recipes or remaking their old ones and are going to enjoy them in full swing!....
With Diwali just around the corner, here I am starting on a another Blogging marathon, started by Srivalli....which I have always enjoyed and looked forward to do....
It so fun to see so many new recipes made by my friends and give me opportunity to learn new ones too....
This time I choose the theme as 'Soups and Salads'. As I love soups and salads, I couldn't think of a much better theme to do this time around. I am going to start with a soup and end with a soup with all the others in between....Keep a look out on all the wonderful easy salad recipes I am going to post.
I love any kind of soups, but I love soups which are hearty and can be called a 'full meal'. Just have the soup and you will be all set! All my soups this time are going to fall into this category 'Hearty Soups'. :) So sit back and enjoy!
My first soup for this marathon is 'Chicken Chili Soup'. I used Chicken as the protein here, but you could always make it vegetarian by substituting it with beans like cannelloni or white or black beans or red kidney beans, chick peas / garbanzo or even a mix of all the beans. It will be just as heart and comforting with a piece of warm baguette or french bread on the side...what do you say??
It can also be made with a mix of ground chicken and beans.
I adapted this from a book of soups I have in my collection.
This soup freezes well, so make a whole big pot and freeze it in smaller containers, which can be taken to work or had as a quick weekday dinner, that's what I did! And since I like it spicy, I made it spicy, but keep it in mind when adding the chili powder or paprika.
Increase the ingredients accordingly if you are planning to make a big pot. Take note of the seasonings, cos you may or may not have to double them.
Don't get overwhelmed with the number of ingredients....its just pretty simple to make with the ingredients in your pantry.
Makes 2 servings
1/2 lb ground chicken breast
(any kind of beans or even a mix of beans can be used to make it vegetarian)
1 tsp olive oil
1 small onion, chopped small
2 cloves of garlic, chopped finely
1 celery stalk, chopped small
1/2 red bell pepper, chopped small
1/2 green bell pepper, chopped small
2 tbsp tomato paste
1/2 can of chopped tomatoes (14oz can, this can be replaced by 2-3 chopped tomatoes)
1 cup chicken stock, or water can also be used (but using stock makes it flavorful)
1/8 tsp ground cumin powder
1/8 tsp ground coriander powder
1/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp sweet paprika
salt and pepper to taste
chopped coriander / cilantro leaves for garnish
chopped scallion for garnish
sour cream to serve with
Heat oil in a saucepan.
Add the ground chicken, and season with salt and pepper.
Cook until its almost cooked. Break it down into smaller chunks using the wooden spoon if necessary.
Add in the onion, celery, red and green bell pepper and garlic.
Continue cooking for another 5-6 minutes till they are soft.
Add the tomato paste, chopped tomatoes and the stock.
Add the coriander, cumin, chili, sweet paprika and oregano.
Mix well to combine and bring it to a boil.
Reduce heat and simmer for another 15-20 minutes.
Adjust seasoning at this point, and let it simmer it for another 5-10 minutes, depending on the consistency you require.
Add in the chopped coriander / cilantro leaves.
Garnish with chopped scallion or green onions.
Serve hot, topped with sour cream. Enjoy with a warm crispy bread on the side for a hearty warming meal.
Jump over here to see what my fellow marathoners are cooking up!
Sending this also to Srivalli's Soups and Salads Mela.