Sunday Soup #122: The 30-Minute Best Creamy White Bean chicken Chili

Merry Christmas and Happy Holidays!! As we go cruising into Christmas Week, the weather outside is frightful, and the fire is so delightful... So, don't we deserve a soup to match? I think so!

My mother-in-law arrived Sunday, so I went looking for a soup I thought she'd like. I've made several white bean soups in the past, and some (like #22, #83, and #89) have been close to amazing, so I felt pretty good about this recipe. The pictures looked yummy, it seemed fairly easy to prepare, and (most importantly) everything in it agreed with everyone's palate. So, how did it come out?

This recipe came from: https://www.savorybitesrecipes.com/2019/11/creamy-white-bean-chicken-chili.html

*Pic 1 - https://www.savorybitesrecipes.com/2019/11/creamy-white-bean-chicken-chili.html

Variations from Recipe as Written: This recipe, as written, claimed to make only 3 servings(?!), and I was worried about having enough, so I tripled the recipe. Tripled, the recipe fed five people with enough leftovers for 3 or so more bowls. And, I used regular chicken broth (instead of low sodium or unsalted broth), but then did not add any salt to the pot.

General Thoughts: As I suspected, this recipe did turn out to be fairly easy to prep. But, this was one of those recipes that is a little "fuzzy" in places; meaning, rather than providing exact measurements or directions, it was sometimes vague or not very specific. As one example, a step tells the cook to add the green chilis and "sauté further." Really? "Further"? Does that mean 3 minutes or 15 minutes? I know, I know... a seasoned cook can roll with it, and it didn't cause me much trouble. But, it bugs me when a chef provides a recipe they created but doesn't share their vision for how it should be prepared. How do I know I am eating the version of the recipe the chef envisioned? But, I digress...

*Pics 2 & 3 - Pictures from when I made it

The soup was much brothier than I expected, which is not always a bad thing... But, I expected a chili to be a little thicker. There were definitely not enough beans, and I got more than a few spoonfuls out of my bowl with no beans at all. The texture was fine, overall, offering enough variety to be interesting, and the chicken was tender and flavorful. But, being that the chicken and beans were the only real bulk in this soup, it wasn't very hearty and left me feeling a bit underwhelmed.

The taste was fine but, again, a little lacking. It did turn out fairly spicy; I used 2/3 mild green chilis and 1/3 hot green chilis, which, when combined with the prescribed amount of cayenne pepper, was perfect for me but overwhelmed my diners with a lower spice tolerance. Beyond that, it didn't really have any other flavors that stood out. It wasn't very salty, it didn't taste strongly of green chilis, and none of the other spices (e.g., oregano, cumin, etc.) really shone through. Despite calling for some lime juice to be added to the pot, and adding more via a lime wedge squeezed into my bowl, I still felt it lacked enough acidic bite to adequately cut through the cream and oil/fat.

Potential Improvements? If I make this one again, I need to cut the spice a little bit to appeal to the masses. I would double the lime juice to cut the cream and fat a bit more. And, I would definitely double the beans.

Polling the Fam: I found this one to be fine, but pretty unremarkable, overall. I would definitely eat it if someone served it to me, and I plan to eat the leftovers, but I'm not sure I'd ever look forward to it, and definitely not without the changes I suggested above. Hunter's opinion pretty much mirrored mine. It was a bit too spicy for Debby, and she thought it needed more beans, but she liked the texture. And, it was too spicy for Fox to eat more than a little bit, but he enjoyed the bread I served with it. :-)

Verdict: It was okay. (3 stars)

Sunday Soup #117: Creamy Asiago Chicken and Mushroom Tortellini Soup

Chicken, mushrooms, and tortellini with cheese and cream... What's not to love, right?! I picked this recipe up from Pinterest and found an opportunity to try it a couple of weeks ago with our besties (I know, I am tardy posting... sorry!), knowing they would like all the ingredients. I have to admit, I've had mixed results with tortellini soups, in the past; some have been really good (like this one: https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html) while others have left me a feeling a little "meh". It may be because I am not a huge Italian food or pasta fan, in general (I know, I know... I am an aberration), but I keep waiting for one to just knock my socks off! Would this be the one? Let's see...

This recipe came from: https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

*Pic 1 - https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This one was pretty much a piece of cake to prep! I used pre-sliced mushrooms, pre-diced onion, minced garlic, and grated cheese. Pretty much, the only prep work that took any real time was shredding the chicken. So, we started off in good shape!

*Pics 2 & 3 - Pictures from when I made it

But then... It just kind of fizzled. I mean, it was fine, I guess, but a recipe that seemed poised for greatness turned out to be just middle-of-the-road... unremarkable... unobjectionable. I am not sure you want to listen to me figure out how many more synonyms for 'okay' I can come up with, right? I think that is why I have been dragging my feet getting this one posted; I just wasn't that excited about it.

The textures were fine (although, the tortellini may have been a bit overdone), the soup had decent color, and it was certainly creamy, but it lacked a flavor identity. Each bite was fairly indistinguishable from the last, and I didn't feel like the garlic, thyme, white wine, or dijon mustard shined through enough to give it a distinct taste. My favorite ingredient was actually the mushrooms, which were tender but lacked any strong flavor of their own.

The bottom line with this one is that it was fine. It would not offend any of your guests, and it might even be a hit with those that prefer their fare on the blander side. But, it is likely not going to make anyone sit up and take notice or be a general crowd-pleaser.

Potential Improvements? If I ever make this one again, I am definitely going to add a bit of black pepper, give it a few shakes of crushed red pepper, and double (at least!) the dijon mustard. Anything to give the soup some more depth of flavor would be welcomed!

Polling the Fam: In case it was not already obvious, I thought this one was okay but was pretty "meh" about it. Becky found it bland, overall (though she thought the thyme was stronger than she liked), and said that she wanted the tortellini to be the star but that it just wasn't. Jayson didn't really like it, said it got worse as it cooled, and said the mushrooms were too big. Andrew found it "fine, middle-of-the-road," agreed with Jayson about the mushrooms, and said it was missing "something" but that he didn't know what. Hunter said it was fine, he liked the mushrooms, and that he'd eat it again. And, surprising no one, Fox said, "It was okay."

Verdict: It was okay. (3 stars)

Sunday Soup #116: Chicken Cordon Bleu Soup

Chicken cordon bleu is many people's guilty pleasure (including mine)! Its cheesy, creamy, crispy, savory goodness is something I crave, but I rarely get it because who has the time to slice and flatten and layer and roll and bread and fry and repeat ad nauseum? And, nobody should be made to eat frozen cordon bleu! If you feel the same way then it is time to rejoice because I have found a soup recipe for you!! Frequent collaborator Lisa and I made this soup that definitely scratched the cordon bleu itch, for sure...

This recipe came from: https://carlsbadcravings.com/chicken-cordon-bleu-soup/

*Pic 1 - https://carlsbadcravings.com/chicken-cordon-bleu-soup/

Variations from the Recipe as Written: We doubled the recipe. We used regular chicken stock rather than low-sodium. And, we used a yummy smelling veggie seasoning (from Costo) on the croutons rather than garlic powder and salt. 

General Thoughts: The prep for this recipe was a moderate amount or, as Lisa preferred to call it, "easy+". :-) There were a lot of different ingredients to gather and measure out. The onions, carrots, and celery needed to be chopped, of course, but we probably could have been smarter and just bought the pre-chopped mirapoix mix at the market. The potatoes needed to be peeled and cubed, as well as cubing the ham, but Lisa had some of the rotisserie chicken from Costco on hand, so that only needed a little bit more chopping to create bite-sized pieces. Finally, the recipe said making croutons was optional (do not skip this!), and we chose to cube the bread and make our own rather than buying bagged croutons at the store, so that took a little more work. Soups that take a lot of prep can sometimes fall into the "too much work" category if the taste falls short, but that was not the case with this one...

*Pics 2 & 3 - Pictures from when I made it

The soup turned out not to be as thick as I expected, which initially led me to worry. I thought that the amount of cheese, the cream, and the added flour and cornstarch would result in a thicker, chowder-like consistency, but this one turned out kind of brothy. However, I thought the consistency was perfect, more like a brothy, chunky bisque rather than a gloppy, cheesy goo. This was another soup that presented a variety of different textures in every bite, which I loved: firm veggies, chewy meat, stringy cheese, croutons that were crunchy on the outside and soft on the inside. Each bite was enjoyable!

And, it tasted great... It really (no exaggeration) tasted like chicken cordon bleu! The chicken and ham flavors shined through, while swiss cheese gave it a bit of tang. The dijon mustard flavor was tasty but very subtle, and I found myself wanting a little more of it. If I had one criticism of this soup it would be that it was just a touch bland for me (I like strong flavors!), but that was easily fixed with some ground black pepper and a few drops of Tapatio (hot sauce).

Finally, I'd be remiss if I didn't add a special note about the croutons... These made the dish! The soup was very solid before, but adding croutons to my bowl, mimicking the fried breadcrumb coating on the outside of a traditional cordon bleu, took it to the next level. Do yourself a favor, DEFINITELY make the croutons and enjoy!!

Potential Improvements? This one was terrific, but I think it could be even better! The only thing it was missing for me was just just a touch more spice/salt and a little bit of a vinegary, mustard bite. When I make this one again, I think I am going to double (or even triple) the dijon mustard in the pot, which should really help all the flavors "pop" a bit better.

Polling the Fam: For me, this was the second nearly perfect soup in as many weeks, and I'd love to put it in my regular rotation! Becky thought it was "super solid" and that the croutons made it "off the hook". Jayson said this one was probably in his top-3 soups ever, and he went back for more, even though he was already full. Lisa loved it, thought it could use more dijon mustard, and said she'd rather have this over traditional chicken cordon bleu. Hunter said it was 5-out-of-5 for him. Andrew agreed with Hunter and said it was "really good." And, Fox said, "It was okay." *eye roll emoji*

Verdict: Loved it! (5 stars)

Sunday Soup #105: Vegan Spicy Thai Peanut Ramen

Oh my gosh... My wife actually suggested an Asian soup! She doesn't do that very often... My oldest son and I love Asian cuisine and will eat it in just about any format, and +1 if it is a soup! But, Becky and Fox not as much, so for her to suggest an Asian soup is pretty rare. Well, I wasn't going to look a gift horse in the mouth... RAMEN, BABY!!

This recipe came from: https://www.rabbitandwolves.com/vegan-spicy-thai-peanut-ramen/

*Pic 1 - https://www.rabbitandwolves.com/vegan-spicy-thai-peanut-ramen/

Variations from Recipe as Written: I used "lite" coconut milk instead of full-fat because it is what my son bought me at the store. And, I added chicken! Yes, I know that changes it from a vegan soup to... well... a not-vegan soup. But, you can feel free to leave the meat out to keep it vegan/vegetarian. :-)

General Thoughts: The prep on this one was not all that bad... There was a bit of chopping on the garnishes, but not much else to do on the front end. The most time-intensive part was the actual cooking, as the recipe called for sautéeing the ginger and garlic, followed by the curry paste, then simmering the mixture with broth and coconut milk before adding the broth/peanut butter, soy sauce, etc. Beyond that, making sure the noodles were done "just right" was the thing that required the most attention.

*Pics 2 & 3 - Pictures from when I made it

The flavor of the soup turned out to be intense and delicious. It was SUPER creamy, with the most prominent flavor being, unsurprisingly, peanuts. Other flavors did present themselves, including lime, curry, cilantro, and spiciness (from the chilis), but (at times) it seemed like they struggled to push through the heavy peanut taste. However, I generally enjoy peanut-based Thai cuisine, so it was fine for me overall. The noodles just picked up the flavor of the broth and were an effective delivery mechanism to get the yummy tastes from bowl to mouth. Finally, the garnishes added quite a bit to this one, and I would not want to make it again without the varied add-ins available (e.g., Thai chilis, mushrooms, limes, cilantro, etc.).

If I am being honest, the broth might have been a little overly sweet for me, with the peanut butter, agave syrup, coconut milk, and green curry making it feel a bit too "heavy." But, the lime juice certainly helped out there, so it was a small complaint for me.

The chicken was also a tasty addition (for us meat-a-sauruses)... I dropped four small (boneless, skinless) chicken breasts into the pot at the simmer stage and let them cook for 45-ish minutes before pulling them out, cubing them up, and dropping them back in the pot. I'd definitely do this again next time. 

Potential Improvements? The only improvements I can think of involve additional garnishes, like crispy garlic slices or grated chicharrones, that could add flavor and texture variety. 

Polling the Fam: I really liked this one, and I think it'll definitely in the running when I get a hankering for a ramen noodle-based soup in the future. Becky was not as sold, saying it was okay but that the peanut taste was too overwhelming. Hunter loved this one and urged me to give it 5 stars, saying he thought it was one of the best Asian soups I've ever made. And, Fox... was Fox and said he didn't care for it.

Verdict: Liked it. (4 stars)

Sunday Soup #91: Instant Pot Crack Chicken Spinach Soup

How does the classic literary quote go? "It was the best of soups, it was the worst of soups..." Yeah, I'm pretty sure that's accurate... 😆 Well, whether that's how it goes or not, that might be a good way to describe this past week's Sunday Soup. I wasn't specifically drawn to this one for any particular reason, but it looked yummy and was in the batch of choices I sent to my friend (and frequent dinner guest) Lisa for her to pick through. She picked it, we made it, now I get to review it... Check it out!

This recipe came from: https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

*Pic 1 - https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

Variations from Recipe as Written: We made 1.5x the recipe. We used regular chicken broth instead of bone broth. And, we added an extra cup of spinach, 1.5 cups of broth, and 1/2-pound of chicken (all because of package sizes).

General Thoughts: The prep (getting the ingredients in the Instant Pot, anyway) was very simple... The entire recipe only called for seven ingredients total, and some light spinach chopping was really the only real prep step required. We had to shred the chicken after it was cooked, but that was also a piece of cake using Lisa's favorite electric hand mixer method (similar to this one: https://food-hacks.wonderhowto.com/how-to/make-shredded-chicken-seconds-with-mixer-0172718/).

But, you may be saying to yourself, "Wait, that picture below does not look like an Instant Pot!" You are correct, Intrepid Reader, that is not an Instant Pot... Within 15 minutes of closing the Instant Pot and starting it on its way to High Pressure, it started flashing a "burning" warning and shut itself off. Hmm... I had never experienced anything like it. Sure enough, when I opened it, some of the chicken breasts appeared to have been starting to burn on the bottom of the pot. However, Lisa and I quickly pivoted and transferred the now-hot soup to a pot on the stove to allow the chicken to finish cooking fully. Thankfully, once we salvaged the Instant Pot situation, the rest of the cooking went off without a hitch!

*Pics 2 & 3 - Pictures from when we made it

It tasted pretty good... It was VERY hearty, creamy, and bacon-y, all of which hit the spot. The cream cheese in the broth made it smooth and delicious, and I found myself wanting more. In fact, that was everyone's biggest comment: it was not nearly brothy enough! It was thick and felt very "heavy" (due to all of the creamy cheese and chicken), feeling more like a dip or a chili than a soup. It makes me wonder how it would taste poured over the top of a baked potato? I am betting, super yummy!

This soup also seemed to be missing enough spice and had a uniformity of flavor that, although tasty overall, made it a little boring. The bacon was a good start but, after that, there wasn't much flavor variation, as the spinach did not really announce itself (we chopped it rather than leaving the baby spinach leaves whole) and the chicken just took on the flavor of the cheese.

In the end, this one seemed like a promising start/base, but I'd definitely want to make some significant changes if I made it again.

Potential Improvements? My suggested changes for this one are numerous and were supported by almost all of my guests for this one... First, it needed more spice and something to diversify the flavor profile; I think I'd like to try adding a can of Ro-tel Diced Tomatoes with Chiles (they make them with Green Chiles, Chipotle Peppers, Serrano Peppers, and Habanero Peppers, so pick your poison!) to provide both taste and texture upgrades. Next, it definitely needs more broth and probably had too much chicken. So, looking at the original recipe, I'd likely double the amount of broth (to 3 cups) and reduce the amount of chicken by 1/4-to-1/2 a pound overall. Finally, I'd probably increase the amount of spinach by at least another cup.

Polling the Fam: I thought it was tasty and that it had good potential, but if I make it again I'll make all the changes noted above. Becky thought it needed more broth, less chicken, and more spice, but she also thought it was a good base. Jayson echoed that it was tasty but needed more broth and spice. And, Lisa thought more broth, less chicken, less bacon (heresy!), more spinach, and adding some onions would be the winning combo.

Verdict: It was okay. (3 stars)

Sunday Soup #82: (Copycat) Chili's Southwestern Chicken Soup

Hear that...? That's the sound of me doing a happy dance, as this past weekend I made my first new soup in three months, and I get to blog again! I am out of practice, so I forgot to take pictures of my finished product, but c'est la vie!!

I have always liked Chili's [restaurant] Southwestern Chicken Soup... It is yummy, (fairly) healthy, and seemed like it would be easy to make, so I went looking for a copycat recipe. I found this one, but only on Pinterest, and it seemed both a little vague and hokey ("Put on some mood lighting and jazz music..." *eye roll*). So, I've posted the Pinterest version below, but I am also going to give you my version of the recipe, so (if you so choose) you can make it too!

This recipe came from: https://www.pinterest.com/pin/56295064075665441/

*Pic 1 - https://www.pinterest.com/pin/56295064075665441/

My Version of the Recipe: (made about 20 cups)

2.7 pounds of roasted chicken, shredded
2 tsp crushed garlic
2 white onions, diced
2 tbsp olive oil
4 stalks celery, diced
2 tbsp tomato paste
2/3 cup Better Than Bouillon chicken base
10 cups water
2 tsp chipotle chili powder
24 oz can of Mexican hominy
4 oz can of mild diced green chiles
15 oz can of diced fire roasted tomatoes
2 tsp lime juice
handful of cilantro leaves

1. Sauté onion and garlic in olive oil until onions turn translucent. Add diced celery and cook for two more minutes.

2. Add tomato paste and mix until combined.

3.  Add chicken base, water, chipotle powder, hominy, green chiles, diced tomatoes, and shredded chicken to the pot. Bring to a boil.

4. Add lime juice and cilantro, and stir. Serve immediately. Garnish as desired.


General Thoughts: My friend, Lisa, helped with prepping this one and handled all the chopping (thank you, Lisa!), but the prep wasn't too onerous, overall. I used pre-roasted, shredded chicken available at my local Safeway (Albertsons), which saved a lot of work. And, once the prep was finished, the actual cooking was a snap!

The texture of the soup was a great surprise and very interesting... There was some mild crunch provided by the celery, some firmness from the onions and chiles, some sponginess from the hominy, and considerable heartiness provided by the chicken. And, the broth... oh, the broth! You know I like a good brothy soup, and the broth in this one was heavenly!! The soup was perfectly spiced and terrifically flavorful... The only bummer was that the soup was SO chock full of yummy ingredients that the broth felt like it couldn't be the proper star it wanted to be. LOL A good problem to have, I suppose...

But, did this soup deliver on its promise of being a copy of the Chili's restaurant version? Nope... In my opinion, this soup hardly resembled the Chili's version in anything but name. But, that is not necessarily a bad thing, as my version was very tasty in its own right. If you are looking for the Chili's restaurant version, go to Chili's... But, if you are looking for an easy, delicious, filling southwestern chicken soup to make at home, this recipe is for you!

Potential Improvements? I would cut the celery by about 1/3 and the fire roasted tomatoes by about 1/2 (to cater a bit more to my family's tastes). And, I would cut back to about 1.5 pounds of roasted chicken. That's it!

Polling the Fam: I loved this one and will definitely make it again, particularly with the improvements above. Becky said it was solid, but thought it had too many celery and tomatoes, and she suggested puréeing the veggies. Hunter said he thoroughly enjoyed it but doesn't care for celery. Jayson really liked it, thought it was great, and loved the broth. Lisa also thought it was great, with the perfect heat and flavor.

Verdict: Loved it! (5 stars)

Sunday Soup #76: Mulligatawny Soup

I love making soups that have some history! Mulligatawny soups (aka, Mulligatawny stews) originated in India and became popular in English cuisine as a result of the British Empire's occupation of the Subcontinent. According to Wikipedia, the earliest references to Mulligatawny in English go back to 1784, and it became fashionable in Britain in the early-1800s. There are a lot of different varieties, but this one looked tasty, and I've wanted to try one for some time. Tonight, I had the privilege of cooking for our good friends, Matt and Nicole (as they are moving out of town), as well as the usual suspects. And now, I am excited to share this recipe with you...

This recipe came from: https://soupaddict.com/2009/12/mulligatawny-soup/

*Pic 1 - https://soupaddict.com/2009/12/mulligatawny-soup/

Variations from Recipe as Written: I tripled the recipe. That's it!

General Thoughts: Lisa blessed me by being my prep cook again tonight, doing the necessary chopping and grating on the produce (especially the onions, which always make me cry!), while I cut up and prepped the chicken and did the cooking. This one definitely required a fair amount of prep and was one of the more labor intensive recipes I've made in a while. It was not as over-the-top as some of the soups I've made in this project, but it did take us about an hour before everything made it in to the pot together. Maybe not bad, considering we tripled the recipe (which means triple the prep), but worth mentioning.

*Pics 2 & 3 - Pictures from when I made it

The. Smells. Were. Amazing! As soon as I put the chicken (tossed with flour and spices) into the pot to brown, all of the rich aromas became intoxicating. Garam masala, cumin, coriander, and cayenne combined to promise that this dish could be something special and, as soon as the chicken was finished, I certainly wouldn't have minded sitting right down and eating it over rice.

The taste was very solid! The soup had a rich, Indian flavor, full of the tastes of garam marsala and curry powder, in particular. One of our guests said it initially reminded him of a good chicken tikka masala. The coconut milk gave it a smooth, creamy broth that complimented the hearty texture of the soup, and the grated honey crisp apples imparted a little bit of tang, which was nice. But, the real star was the chicken, perfectly browned and spiced, each piece I got in my bowl was terrific.

There were some small things that could have been a little better... Several of the guests mentioned they thought it could use some more salt, and it did taste even better when I sprinkled some additional salt over my bowl. Also, while the flavors were rich and deep, it was not very (heat) spicy. As a result, several of our guests thought it could have used a bit more heat.

Lisa bought some naan bread, so I also made some fry bread to accompany the soup. It was my first time making it, and I am sorry to say I burned a good bit of it. Ooops! But, despite the fact that I overcooked it, it still turned out quite tasty and was a good companion for the Mulligatawny.

Potential Improvements? I think I'd definitely add more salt next time, seeing that was something several of my guests mentioned. Also, particularly if the crowd I am making for likes things on the spicier side (which I certainly do), I'd kick the spice up a notch by using spicy curry powder (instead of mild), a little more cayenne, and maybe even a bit of chili powder. If I'm feeling really froggy, I might even dice up a single serrano pepper (which have grown in popularity in southern Asian cuisine) to add to the veggie mix. 

Polling the Fam: I certainly enjoyed this one (including its history and exotic origins) and would certainly make it again (particularly with the changes above). Becky and Jayson, who both do not normally like Indian food or curry, thought it was just okay, but said that the chicken was good. Fox and Hunter both said they liked it okay, but that it needed more spice. Lisa said she really liked it, but mentioned that it needed more salt, and she suggested using at least some spicy curry powder in the mix. Matt said he loved it and that it was great, but (like Lisa) recommended more salt and spice. Nicole said it was "perfect," with just the right amount of curry, and said the fry bread added the extra salt she wanted.

Verdict: Liked it. (4 stars)

Sunday Soup #68: Chicken Chimichurri Soup with White Beans

This weekend, I was visiting my sister, Rachel (who is a really good cook!), and we really enjoy cooking together, so we decided to make not one but TWO soups! We picked recipes that looked interesting and yummy, and my sister is gluten-free, so these selections might even be a bit healthy too (shhhh! don't tell anyone). This soup was the first of our selections...

This recipe came from: https://www.afarmgirlsdabbles.com/chicken-chimichurri-soup-with-white-beans-recipe/

*Pic 1 - https://www.afarmgirlsdabbles.com/chicken-chimichurri-soup-with-white-beans-recipe/

Variations from Recipe as Written: We used bottled lemon juice, rather than fresh-squeezed in the chimichurri (because convenience). We used just a little more chicken than called for (about 2 pounds instead of just 1.75 pounds). We used a serrano pepper rather than a red chile. And, we used regular chicken broth rather than low-sodium.

General Thoughts: Although the recipe looks like it has a lot of ingredients (because, it kinda does), the prep was not as heavy as I thought it would be. Another set of hands made for lighter work (a particular thanks to Rachel for chopping the onions so I didn't have to cry!), but it really did not take very long overall. The chimichurri was a particular piece of cake, as all the ingredients went directly into the food processor.

*Pics 2 & 3 - Pictures from when my sister and I made it

One of the most wonderful things about this one was the smell! Once the chimichurri ingredients were puréed and blended, the mixture smelled flavorful, "grassy," and fresh, promising a spicy and delicious condiment to go with our chicken soup. And, the soup itself filled the kitchen with a delightfully savory aroma that mixed cumin, thyme, vinegar, and chicken in a wonderful mélange that made us impatient to taste it. So, how did it taste? Really, really good!

Each bite was perfectly balanced, not only in how it felt in the mouth (brothy vs. chunky), but in how the spices and salt and vinegar all managed to simultaneously shine through in perfect proportion. The chicken was also moist and succulent, likely owing to the use of often-more-flavorful thighs, rather than breasts) and had clearly absorbed the savory flavor of the broth. Finally, the chimichurri was spectacular, offering a nice acidic bite, a decent spice level (from the chopped red chile and crushed red pepper flakes), and overtones of the fresh parsley and cilantro greens. Overall, it was the perfect topping and compliment to the soup! 

Potential Improvements? When I make this next time for myself, I'd probably up the heat in the chimichurri just a touch, likely by adding an additional chopped red chile. And, if you are very sensitive to salt or sodium in your food, you might want to switch back to the low-sodium chicken broth.

Polling the Fam: I liked this one a whole lot and can't wait to make it again! Rachel really liked it and said it grew on her with every bite. She added that the chimichurri was a must, as well as commenting that she thought it tasted kind of "limey" (which she liked). Joe thought it was good overall (if maybe a little salty for him) and commented that he doesn't usually like brothy soups, but this one was good. My 8-year old nephew (Joseph) opined that he thought it was good, a little acidic, but maybe too hot (prompting a suggestion from Rachel that he blow on the spoon before putting it in his mouth next time). And, finally, my 6-year old niece (Hannah), not to be outdone, wanted to try it and said it was good. ;-)

Verdict: Loved it! (5 stars)

Sunday Soup #66: Slow Cooker Chicken and Green Chile Soup

Happy National Hot & Spicy Food Day! This week, in honor of this auspicious occasion, I figured I'd make a recipe that promised to put a touch of fire on the tongue... I found this one a few months ago, and today was the perfect excuse to give it a whirl!!

This recipe came from: http://www.eatyourselfskinny.com/slow-cooker-chicken-and-green-chile-soup/

*Pic 1 - http://www.eatyourselfskinny.com/slow-cooker-chicken-and-green-chile-soup/

Variations from Recipe as Written: Other than making a few garnishes/sides (like cotija cheese and tortillas) available that weren't strictly called for by the recipe, I didn't depart from the recipe at all.

General Thoughts: If you've been a reader of my soup posts for any length of time, you may know that I often avoid soups like this one because I feel like they all come out tasting the same. I feel like all the taco soups, chicken tortilla soups, etc. I've tried have all had a very similar taste profile, and it is not a taste I particularly enjoy. I chose this soup because I was hoping for some good spice, and I was crossing my fingers that it would bring something new to my bowl.

*Pics 2 & 3 - Pictures from when I made it

I'll get to the taste in a moment, but first the prep... Super duper easy! This one was even easier than the last soup I made (Sunday Soup #65), and even less expensive, so definitely a win-win there. There was basically just one step: put all the ingredients in the Crock Pot. LOL A very little bit of chopping (on the onions and celery) would be required, unless you are like me and buy the pre-chopped veggies. I am a big baby, and chopping onions make me cry, so I just bought the pre-chopped celery and onion mix at Safeway. :-)

The taste of this soup was just good... It was unlike most of the other Mexican soups I've ever had in that it had a terrific balance of vinegar and spice (due to the jar of green salsa) and was otherwise well-flavored (e.g., salt, oregano, cumin). Left to my own devices, particularly in honor of Hot & Spicy Food Day, I would have gone full-throttle on the heat. But, I used mild diced chiles instead of hot, and then chose a "hot" green salsa we normally enjoy (Mrs. Renfro's Jalapeño Green Salsa) to give it more "kick." The result was a heat level that Hunter and I both found to be just mild-to-medium, but it was still spicy enough that non-fire eaters should find it deliciously piquant.

Potential Improvements? Hard to improve this one but, as I said, if I was making it again for an audience that liked things fiery, I'd use the hot diced green chiles in addition to the hot green salsa.

Polling the Fam: I liked this one very much and would eat this as a "tortilla soup" any day of the week! Becky had to take some to go, as she was headed to work, but texted me and said, "The soup was super good!" I asked her to be more descriptive, but she never texted back, so I am going to assume she was rendered speechless by the yumminess. Hunter had two bowls, said it was good, and felt the cotija cheese greatly contributed to the soup's taste. Even Fox had multiple bowls, saying it was good and that he enjoyed the "medium" spice level.

Verdict: Loved it! (5 stars)

Sunday Soup #61: Slow Cooker Buffalo Chicken Chili (aka, Soup)

The last two weeks have been SO busy! Kids activities, tons of overtime for my wife, and an uptick in my work travel have made for a hectic start to Summer... So, this weekend I was looking for something easy to prepare that promised to please a hungry family. Enter this slow cooker recipe... "But, wait," you might be saying, "the name says 'chili,' not soup!" You can call it "chili" if you want, but it is definitely a soup... S-O-U-P.

(*created with the meme creator at https://imgflip.com/memegenerator/129242436/Change-My-Mind)

But, was it any good?

This recipe came from: https://slowcookergourmet.net/slow-cooker-buffalo-chicken-chili/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-buffalo-chicken-chili/

Variations from Recipe as Written: I used canned corn instead of frozen (because I could buy a can that contained almost exactly one cup, rather than having to buy a whole bag of frozen corn and have some left over). That's it!

General Thoughts: Browning the the ground chicken was a snap, and then everything just went into the slow cooker. That. Was. It! Really... This one was extremely easy to prepare. The recipe gives you the option of cooking it on High for four hours or Low for eight hours, but neither method really affects how difficult it is to prepare. I chose to cook it for eight hours on Low, btw...

One thing that did make me skeptical was the size of the diced tomatoes. Maybe it was a matter of brand, but the diced fire-roasted tomatoes I chose were very large chunks. For someone like me, who equates cooked chunks of tomato with gag-worthy cuisine (I usually purée my tomatoes when I cook), it was fairly distressing. But, my fears were unfounded... Once the soup was cooked, I found that the tomatoes not only favorably contributed to the overall taste of the soup, but they were texturally unobtrusive.

*Pics 2 & 3 - Pictures from when I made it

Since I brought it up already, the texture of the soup overall was good. It was consistently chunky and felt hearty and satisfying. The cream cheese also gave it a creaminess that was important. Becky did say that she felt the way the cream cheese was combined in the soup (i.e., heated in the soup as a block and then mixed in right before serving) led to a feeling of some grittiness/graininess, but that was minor.

The taste was terrific! Whether you want to call it a "chili" or a "soup," it was brothy and flavorful, filling and satisfying. It had just enough spice, and the creaminess of the cheese was cut by the vinegary tang of the wing sauce. It was also perfectly spiced and, when eaten with some sliced sourdough bread, really hit the spot.

Potential Improvements? Next time, I'll double the recipe... It says it makes "8 servings," but it wound up only feeding three of us, so you'll need more to feed a crowd. And, I'd like to try Becky's suggestion to cube the cream cheese to see if it would make it a little smoother. Other than that, it is great the way it is!

Polling the Fam: The taste of this soup alone was worth a solid 4 or 4.5, but when I consider how simple and inexpensive it was to prepare, it is easy to give this one top marks. Becky really liked it, as well, and said she'd definitely eat it again. And, Fox (aka, Picky McPickerson) said it might just be his favorite soup he's ever eaten. He loved it and said he'd be eager to have it again.

Verdict: Loved it! (5 stars)

Sunday Soup #60: (Low-Carb) Creamy Garlic Chicken Soup

I've recently changed up my diet to be more low-carb, but I'll likely end up making my Sunday soup my one cheat meal per week, so have no fear that there is about to be a non-stop parade of diet soups. However, this week I thought I'd try a low-carb soup that sounded yummy. Let's see how it went...

This recipe came from: https://ketogasm.com/creamy-garlic-chicken-soup-recipe/

*Pic 1 - https://ketogasm.com/creamy-garlic-chicken-soup-recipe/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This could have been the easiest to prepare soup that I've made in this project. I bought the pre-pulled chicken at Costco, so the only prep work was leaving the butter and cream cheese out of the fridge to soften. :-) After that, it only took 20 minutes from start to finish! So, if you are eating low-carb (keto, paleo, etc.), and you're looking for a good, quick soup option on a weeknight, this might be a good one for you.

 

*Pics 2 & 3 - Pictures from when I made it

There was no question, from my first bite, that the base of this soup was heavy, fatty dairy (i.e., butter, cream cheese, heavy cream). That was not necessarily a bad thing, and quite the opposite if your tastes run that way. People eating a keto diet, in particular, get the biggest part of their calories from fat, so this would be a good fit for them. Despite all of the fat, though, the soup was not quite as thick as I expected it to be. It also felt a little light on bulk (as chicken was really the only "solid" ingredient).

I felt the flavor was a bit bland and one-dimensional. The original recipe only called for the addition of "Stacey Hawkins Garlic Gusto Seasoning" (which was kind of pricey, ordered online) and some salt, which did not really create an interesting flavor profile. I understand that this soup is meant to be simple and healthy (for the right diet), but you can't do those things at the expense of flavor if you want me to crave it.

Potential Improvements? Next time, I'd definitely look to "kick it up a notch" with some cayenne pepper or other dried chiles. Also, garnishes are a must! I set out shredded cheese, bacon bits, and croutons (I used chile pork rinds, which were a great addition), which all helped give the soup some additional bulk, structure, and flavor. A good bread (sourdough recommended) would also be a good accompaniment for those who are okay with carbs.

Polling the Fam: Meh... This soup wasn't bad, and it certainly has appeal to those eating a low-carb diet, but I was uninspired. I might be persuaded to give it another star if I upped the spice level or found a way to make it more interesting to my palate. Becky thought it was good but very rich, saying that bread was important to her enjoyment of it. Jayson also liked it, and said it had good a good volume of chicken, but it was "heavy," so a single bowl with garnishes was enough for him. Hunter said it was only okay and he wasn't a "super fan," opining that it tasted too much like butter. And, finally, Fox's only input was, "The meat was well cooked." So, there's that... LOL

Verdict: It was okay. (3 stars)

Sunday Soup #53: Thai Coconut Peanut Soup

I know, I know... I hit 52 soups last week, which was the mark I was trying to reach with this project. But, I've enjoyed it more than I thought I would. So, if you are willing to indulge me, I'll keep going... At least until you tell me you're tired of seeing new posts. :-)

This recipe came from: https://www.thebewitchinkitchen.com/thai-coconut-peanut-soup/

*Pic 1 - https://www.thebewitchinkitchen.com/thai-coconut-peanut-soup/

Variations from Recipe as Written: None. I followed the recipe exactly as written.

General Thoughts: I was very excited to try this one... I've had it pinned for months now, and I am always interested in trying new Asian recipes. Particularly, soups like this one, which promise a great deal of flavor (coconut... peanut... peppers... what's not to like?!), will always have a place in my kitchen. But, despite good reviews on its site, this one just didn't really deliver...

*Pics 2 & 3 - Pictures from when I made it

When I reached the stage where I added the peanut butter (I should have taken a pic then), I was very hopefully. The mixture was warm and gooey and fragrant, promising that a culinary treat awaited. But, by the end, after adding the amount of liquid called for in the recipe (coconut milk, soy sauce, lime juice, rendered/melted peanut butter, and chicken broth), the ratio of bulky ingredients to broth seemed way off; I mean, WAY off. I like brothy soups, but this one was extreme. Taking normal ladlefuls, I wound up with bowls that were 3/4 broth and 1/4 chicken and veggies. This effect can be offset if a broth is thick and hearty in and of itself (as a nice hearty coconut broth-based Thai soup should be), but that was not the case here. The broth was thin and, while it had decent flavor, "drowned" the other ingredients.

As for the flavor, it was okay, but nothing to write home about. Based on the ingredient list, I had high hopes but, in the end, this was not a soup whose flavor would make me order it again in a restaurant. The spice from the bird's eye (Thai) chiles I used to garnish it helped, but I did not get a particularly strong punch of coconut or (surprisingly) peanut from each bite. All in all, it just kind of fell flat...

Potential Improvements? I'd definitely cut the amount of chicken broth by at least 1/3 and up the chicken by at least 1/2 again as much as called for, if I were to make this again. I might like to try a different brand of coconut milk (maybe Thai Kitchen instead of the Chaokoh I used). I think I'd also add some curry paste to help kick the flavor up a little bit.

Polling the Fam: There was a small audience for this one, since it was a busy week. You have my impressions above, so I won't belabor the point there. Hunter was the only other one to try it, and he did not comment on it to me, but I did notice that half the bowl he took wound up in the sink, so that's not a great sign.

Verdict: Not a fan. (2 stars)

Sunday Soup #44: 30-Minute Chicken Posole

This was a very busy week, just super hectic... Earlier in the weekend, I told my friends Debbie and Chris that I was going to make my family pork pozole recipe (comfort food!). Well... This one is not it! LOL  Instead, I let my son (Hunter) talk me into making a new recipe, although it was still a pozole (aka, posole). It is no secret that pozole is my favorite soup, I don't typically like chicken pozoles, and I am most definitely a pozole snob, so how did this one work out? Let's see...

This recipe came from: http://www.thekitchn.com/recipe-30-minute-chicken-posole-weeknight-dinner-recipes-from-the-kitchn-58823

*Pic 1 - http://www.thekitchn.com/recipe-30-minute-chicken-posole-weeknight-dinner-recipes-from-the-kitchn-58823

Variations from Recipe as Written: I made 1.5x the printed recipe. I also used my own pozole meat marinade (combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice), tossed the chicken breasts in it, and refrigerated for approximately 1 hour before cooking it up according to the recipe instructions. Other than that, I followed this one pretty closely.

General Thoughts: I firmly believe that the success or failure of any pozole can depend, in large part, on the garnishes you use to punch up each bowl. And, I certainly had plenty of tasty garnishes on hand (see pic below).  But, the base and the foundation (i.e., the protein, the hominy, and the broth) have to be super solid, else even the best garnishes won't be able to save it. That is why I am often not crazy about chicken pozoles, as they typically do not deliver the flavor punch you can get from a properly cooked pork shoulder.

(*A small aside about cooking the chicken... I am usually hell on chicken breasts. I overcook them, seemingly every time, leaving them tough and dry. So, I decided to view a link on the Kitchn site [where this pozole recipe resides], which promised perfectly cooked chicken breasts every time: http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891. I have to tell you, as a guy who is normally chicken-impaired, I was VERY happy with the results; tender, juicy, and tasty! If you often struggle with chicken breasts, give it a try...)

*Pics 2, 3, & 4 - Pictures from when I made it

Surprisingly, this one actually did a pretty good job... It turned out to be hearty (albeit, not quite as hearty as a hefty pork version) and filling, had some decent flavor (helped by the garnishes), and had a great texture profile in each bite. The cumin, coriander, and smoked paprika all came through, but were not overly strong; just enough to give me that "yum, pozole!" feeling. This soup imparted a distinct Mexican flavor and was far superior to any chicken tortilla soup I've ever made at home.

And, the garnishes... oh, the garnishes! SO good... Try some of the garnishes you see in my pic above, try some of the ones listed in the recipe, or choose your own. Get creative! You'll be happier for it...

Finally, this soup was very tasty right off the stove, but it was even better as leftovers the next day. I don't know if it was that the flavors blended better, if the chicken was more tender, or if the hominy was softer, but whatever the combo was, it was a hit.

Potential Improvements? I am not sure much more could have been done to this one, as it stands... Next time, I'd likely kick it up a bit with some additional crushed red pepper or cayenne, and Becky suggested that shredding the chicken could be an improvement, but it was pretty solid as-is.

Polling the Fam: Nothing beats the slow-cooked flavor of my traditional pork pozole recipe, and this one didn't quite measure up to the Crock Pot Pork Pozole that I tried earlier in this project (Sunday Soup #10; http://soupersleuth.blogspot.com/2016/05/sunday-soup-10-crock-pot-pork-pozole.html), but that is far from grounds to tell you to avoid it. If I was looking for a quick(-ish) pozole fix, and I was trying to stay a little healthier than pork, I would definitely give this one a go again! Becky liked it (she went for seconds), as did Hunter, but both agreed that it could have been a bit more flavorful on its own (the garnishes notwithstanding). And, like me, Hunter loved the leftovers, saying he thought the flavors melded much better overnight.

Verdict: Liked it. (4 stars)