This recipe is safe for Coumadin (warfarin) users.
This recipe contains goat cheese and may be safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Good manners: The noise you don't make when you're eating soup." -Bennett Cerf
I have a great recipe for a tortilla soup, but I had a creamy version recently and loved it. I think that you will like this version - creamy and spicy. Instead of the crunch from corn tortillas I use toasted pumpkin seeds in this recipe.
Servings = 4 | Serving size = 2 1/2 cups soup
Cooking time = 60 minutes
This recipe can easily be multiplied and makes very good leftovers.
|2 tsp.||olive oil|
|12 ounces||boneless skinless chicken thighs (cut into 1/2 inch cubes)|
|1 large||onion (diced)|
|2 cloves||garlic (minced)|
|2 medium||poblano peppers (seeded and diced)|
|4 cups||no salt added vegetable or chicken stock|
|2 – 15 ounce cans||no salt added white beans (drained and rinsed)|
|to taste||fresh ground black pepper|
|1 tsp.||ground cumin|
|1 tsp.||chili powder|
|4 Tbsp.||pumpkin seeds (pepitas)|
|2 ounces||semi-soft goat cheese|
Preheat the oven to 225°F.
Place the olive oil in a medium sauce pan over medium high heat.
Add the chicken thighs and cook, stirring frequently, for about 5 minutes or until browned.
Remove to a plate and place in the warm oven.
Add the onions and garlic to the pan and cook for about 5 minutes. Stir frequently.
Add the peppers, stock, white beans, pepper, cumin, chili powder, and salt.
Simmer for about 30 minutes until the beans are soft, then remove from heat to cool slightly.
While the soup is simmering, place a small skillet over high heat.
Add the pumpkin seeds and toast for about 7 to 10 minutes. Toss frequently so that the seeds don't burn. Remove to a paper towel.
Add the goat cheese to the slightly cooled soup and puree until smooth.
Add the chicken and stir.
Heat the soup through and serve topped with 1 Tablespoon per serving of the toasted pumpkin seeds.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 474||Calories from Fat 198|
|% Daily Value|
|Total Fat 22g|
|Saturated Fat 6g||27%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 43g||33%|
|Dietary Fiber 11g||46%|
|Vitamin A 12%||Vitamin C 85%|
|Calcium 27%||Iron 35%|
|Vitamin K 17 mcg||Potassium 1170 mg|
|Magnesium 189 mg|