Broccoli Cheddar Soup

A good recipe for broccoli cheddar soup feels like something everyone should have in their recipe box. This doubles easily if you're cooking for a crowd. I generally serve it with fresh artisan bread and a salad. I served this exact menu just this week for book club and it was a crowd-pleaser and worked well for my gluten-free and vegetarian friends.

BROCCOLI CHEDDAR SOUP

• 4 tablespoons unsalted butter
• 1 small onion, chopped small
• 1 garlic clove, minced 
• 1/4 cup flour
• 1 cup half-and-half (or 1/2 cup milk + 1/2 cup heavy cream)
• 4 cups low-sodium chicken broth 
• 1 bay leaf
• Kosher salt and freshly ground pepper 
• 4 cups broccoli florets, chopped small 
• 1 cup carrot, chopped small (1 large or 2 small)
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Swiss cheese, grated 

Melt butter in a large pot over medium heat. Add onion and garlic and cook until tender, about 3-5 minutes.  

Stir in flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add broccoli and carrots to the broth mixture and simmer until tender, about 15 to 20 minutes. 

Discard the bay leaf and adjust seasoning if needed. 

Note: Err on the cautious side with the salt because the cheese will add a bit. Be sure to check the flavor a few times throughout the cooking process.  

Puree soup to desired texture with an immersion blender. (Or you can transfer small batches of the soup to a standard blender.)  

Back on the stove, add cheese and stir until melted, about 1 minute.  

Source: Smitten Kitchen 

White Chicken Chili

I've been making this yummy soup for a long time.  I came across a very similar version online which reminded me that I need to document its goodness.

This time I added cream.  I've always made it without and it's still really delicious, but I really liked the creamy version.  You can go either way.

As always with soup, make it ahead of time, if possible, and let the flavors blend.  

WHITE CHICKEN CHILI

• olive oil
• 1 medium onion, chopped
• 3 cloves garlic
• 1 teaspoon Kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne (optional)
• 2 cups chicken broth
• 2 cans (16 ounce) white beans
• 2 cans (4 ounce) green chilies 
• 2 cups chicken, cooked and shredded 
• 1 cup cream (optional)
• 1 cup chopped cilantro
• additional chopped cilantro, for garnish
• shredded jack cheese, for garnish
• paprika, for garnish

In a medium-sized saucepan, heat olive oil and cook onions, stirring occasionally, until softened, about 3-5 minutes.  

Add garlic and cook for a minute.  

Add salt, cumin, oregano, pepper and cayenne (if using).  Saute for another minute, until fragrant.  

Add chicken broth, white beans, and green chilies.  

Bring to a boil, then reduce to a simmer and cook for 30 minutes.  

NOTE: Be sure to bring the soup to a boil, otherwise the beans will not be sufficiently cooked.  

Add chicken, cream, and cilantro.  Cook until warmed through.  

Serve topped with cilantro, shredded jack cheese, and paprika, if desired.  

Source:  Annie's Eats

Corn Chowder

I really only like soup when it is hearty and filling. I'm not a fan of watery, brothy soups. This one is chunky and cozy. You can't go wrong with roasted corn, potatoes, BACON, and (optionally) chicken. Oh, and cilantro, one of my all time favorite ingredients. 

CORN CHOWDER

• 4 ears fresh corn OR 2 cans corn (15 ounces), see note below
• 1/2 pound bacon (about 8 slices), diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 Yukon gold potatoes, peeled and diced (about 2 cups)
• 4 cups chicken stock
• 6 tablespoons butter
• 6 tablespoons flour
• 1 cup heavy cream
• 2-3 cups shredded chicken meat (optional)
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• Tobasco sauce, to taste
• 1/2 cup cilantro, chopped

For Garnish:

• crumbled bacon
• chopped cilantro

Roast corn.  Put whole ears of corn, in their husks, into a 350 degree oven for 25 minutes.  Cool briefly, then peel back the husks and cut the kernels off the cobs.  Set aside.


NOTE:  I used canned corn.  To roast the corn, heat 1-2 tablespoons of olive oil on medium heat and add the drained corn.  Stir corn occasionally and cook until browned, about 5 minutes.


Saute bacon.


Transfer 1 tablespoon of bacon fat to a soup pot and cook onions and garlic until transparent. 


Add the corn, bacon, potatoes, and chicken stock and bring to a simmer. 


In a separate pan, melt butter over medium heat. 


Add flour, incorporating with a wire whisk until the mixture is smooth.  Cook 3-4 minutes, stirring.  Let cool slightly. 


Add the butter/flour mixture to the simmering pot.  Stir occasionally to keep from sticking to the bottom of the pan.  Simmer for 20-30 minutes.


Add the cream, chicken, salt, pepper, hot sauce (to taste) and cilantro and simmer for another 10 minutes. 


Garnish with crumbled bacon and chopped cilantro. 


Source:  Modified from Disneyland Resort cookbook

Chicken Tortilla Soup

Soup season is here!  I make this soup a lot around this time of year.  It is super easy and is especially tasty when served with lots of toppings. 

This soup makes frequent appearances at soup and Scrabble night.  Some friends and I like to get together, especially during the winter months, and eat soup and nerd out playing Scrabble.  Even nerdier?  I own the deluxe edition of Scrabble; the game board swivels on wheels and has convenient recessed game spaces.  Try not to be jealous. 

Tip for Soup:  When making soup, make it the night before and let it sit so the flavors can blend.  It always tastes better the next day.

TORTILLA CHICKEN SOUP

• olive oil
• 2-3 cloves of garlic
• 1 medium onion, chopped
• 1 can chicken broth (14 ounces)
• 1 cup water
• 1 can diced tomatoes (14.5 ounces)
• 1 can green enchilada sauce (19 ounces)
• 1 can pinto beans, drained and rinsed (15 ounces)
• 1 can corn, drained (15 ounces)
• 1 can diced green chilies (7 ounces)
• 1 1/2 teaspoons chili powder (use only 1 teaspoon for less spice)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons pepper
• 3 chicken breasts, cooked and shredded (or the meat from 1 rotisserie chicken)
• cilantro, chopped

GARNISH:

• sour cream
• cilantro
• avocado
• shredded cheese
• chopped tomatoes
• tortilla chips

Heat olive oil in a large pot.

Cook garlic and onions on medium heat.

Add chicken broth and water.

Add tomatoes, enchilada sauce, pinto beans, corn, and green chilies and stir well. 


Add spices and stir well.


Add chicken and cilantro.


Bring to a boil and cook for about 20 minutes or until beans are cooked. 


Source:  Megan Porter