Katie's Musings

A blog about cooking, knitting, books, and parenting

Black Bean Chicken Chili

Today is a chilly, rainy day, so it felt like the perfect day for having chili for lunch. I threw this together with what I had in the pantry/fridge, and it was delicious! I used leftover chicken from a roast chicken I made the other day, but you could use leftover rotisserie chicken, or cook some chicken before adding it to the soup.

Black Bean Chicken Chili

  • 1 can black beans, drained
  • 1 can diced tomatoes with green chiles, not drained
  • about 1/2 to 3/4 cup leftover chicken, broken into bite-sized pieces or shredded
  • 1/2 tsp. cumin
  • salt and pepper to taste
  • 1/2 cup water
  • 1/4 cup cilantro leaves (use more or less, to taste)
  • sour cream and cheddar cheese for garnishing

Heat the beans and the tomatoes in a medium pan, and add the chicken, salt, pepper, cumin, and water. Right before it boils, turn it off and remove from heat. Stir in the cilantro, and some cheese and sour cream. Enjoy!

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October 17, 2010 Posted by | food, recipes | , , , | Leave a comment

Cream of Asparagus Soup

Tonight for dinner I made a cream of asparagus soup. It seems like I’ve read a recipe for an asparagus soup somewhere recently, which is why I’d been wanting to make one, but I can’t remember where I saw that recipe! Anyways, I made up my own soup, based on what I had.

I sauteed one whole chopped sweet onion, 1 large bunch of chopped asparagus, about 1/8 cup chopped sage, and two peeled/chopped potatoes, in several tablespoons of olive oil. I added 1/2 tsp. sea salt. When the vegetables were soft, I added some chicken broth and water, boiled it for a few minutes until the vegetables were done, and then pureed the soup. Then, I stirred in about 1 cup of heavy whipping cream, and added about 1 tsp. of dried dill. I probably could have used less cream, since the soup was already thick from the potatoes. But, it tasted great!

July 13, 2010 Posted by | food, recipes | , , | Leave a comment

Tortellini Soup

tortellini soup

Last night when I cooked the butternut squash and the spinach for the gratin, I reserved the cooking water, and I used it tonight to make a tortellini soup! I used onion and garlic sauteed in olive oil, spinach, collards, store-bought spinach-mushroom tortellini, cannellini beans, oregano, and the reserved broth. I served it with cheddar-garlic biscuits. It turned out pretty good!

January 28, 2010 Posted by | food, recipes | , , , | Leave a comment

Slow Cooker Adzuki Bean Soup

Adzuki Bean Soup

It’s really rainy and stormy in California this week; there was even some hail coming down here a while ago! It’s cold, and yucky. Poor Emmett doesn’t enjoy this weather. Although the sound of the rain is kind of soothing, it also prevents us from going outside for walks.

On such a rainy day, I felt like eating a good, simple bean soup. This is a very simple recipe, so feel free to fancy it up to your taste. You could add carrots, peas, cilantro, red pepper, sausage (if you eat meat), etc. I served it with biscuits (yes, the premade refrigerated kind… parents with fussy babies are allowed to cheat and use shortcuts!).

Slow Cooker Adzuki Bean Soup

  • 1 1/2 — 2 cups dried adzuki beans
  • 1 can Italian herb stewed tomatoes
  • 1 can corn
  • 1 cup elbow pasta
  • dried garlic granules, paprika, cumin, ground cayenne pepper, red pepper flakes, salt, and pepper

The night before you make this, rinse the beans and cover with water to soak overnight (use about twice as much water as beans). The next day, drain the beans, rinse them again (and pick out any broken pieces). Put the beans in the slow cooker, and cover with about twice as much water as beans. Cook on high for about three hours.

After the beans are already partially (or mostly) cooked, add the can of tomatoes (with juices) and can of corn (drained). Season with generous dashes of garlic granules, paprika, cumin, ground cayenne pepper, salt and pepper. (Don’t use as much as you would in a stovetop soup, though, because the flavors really intensify in the slow cooker.) I added red pepper flakes– two of the small packages that come with take-out pizza. (It turned out pretty spicy!) Put the slow cooker on the low setting, and cook for another hour or two.

Once the soup is ready, cook the elbow pasta on the stove, drain, and add to the soup. (I do it this way because I don’t like my pasta to get overcooked in the slow cooker.) Adjust the seasonings and serve with biscuits.

January 19, 2010 Posted by | food, recipes | , , , , , | Leave a comment