Chicken Chili Taco Soup

Do you ever see a recipe and know you will like it? Not just think it looks good, but know, from the picture, title, recipe, whatever, that it will undoubtedly be something you will like? That’s what happened to me with this recipe for Chicken Chili Taco Soup. I’m sure it had something to do with the name of the recipe. I like chili. I like tacos. I like soup. It was kind of a no-brainer. I also think I knew the recipe would be a winner because of its similarity to the Taco Soup recipe I told you about way back in the beginning of this blog. (If you click to check out the recipe, please don’t judge me on the photo quality.  I hadn’t figured out the whole lighting thing yet.)

After having tried the recipe, I can tell you that what I like best about it (besides being quick and easy) is its adaptability. The original recipe calls for ground turkey. I substituted ground chicken breast, and I’m sure ground beef would be great too (though I’d drain the beef before adding the soup ingredients to avoid having greasy soup). The recipe also calls for kidney beans, which add to the chili-ness of it. Kidney beans worked great, but black or pinto beans would work just as well. If you want to heft up the veggie content, you could easily add in some chopped zucchini, carrots or spinach. If you don’t have the can of Ro-tel, you can substitute salsa or regular diced tomatoes. You get where I’m going with this.  This recipe is flexible.

It’s also really good.  And ridiculously easy.  All you have to do is brown up the meat, add the veggies and then add everything else.  A 15 minute simmer is all you need to bring all the flavors together.  What you end up with is a chunky, meaty, protein-packed soup full of sweet corn, tender-crisp peppers, creamy beans, and zesty spices (how zesty is up to you).  You can serve it topped with any number of things – basically whatever you like on your chili and/or tacos.  We went for the fairly straight forward combo of shredded cheese and Greek yogurt (subbed for sour cream).  Stan also added enough tortilla chips to his to make it more like chip soup.  I was aiming for something a little healthier, but he assured me his version was delicious.  

Tex-Mex Chicken and Rice Casserole

I don’t know about you, but after a rough day, I crave comfort food. And when it comes to comfort food, I like it as carb-y and cheesy as possible. Not exactly healthy, I know. But that’s why it’s comfort food, right? I mean come on, who ever wanted carrot sticks and bean sprouts after a hard day? Unless maybe they were tossed in an Asian-inspired dish and smothered in peanut sauce. In which case, sign me up.

But what if comfort food could be healthy(ish) and comforting at the same time? What if you could still satisfy the craving for carbs and cheese and stick-to-your-ribs casseroles without completely destroying your waistline? That would be a good thing right?

I thought so. And so I tried today’s recipe. One, because it looked ridiculously good. And two, because it wasn’t nearly as unhealthy as it would appear at first glance. This casserole is full of good things. Chicken and brown rice and chiles and black beans and corn and salsa. All healthy. Sour cream (I used reduced-fat) makes it a little creamy, and just a little cheese makes it gooey. All you have to do is stir everything together and bake until bubbly.

One bite and I was in love. This Tex-Mex Chicken and Rice Casserole is complete comfort food, but it doesn’t have to be a guilty pleasure. Serve it up with a salad on the side and you’ve got a meal that will comfort your belly… and your conscience.

Tex-Mex Chicken Sausage, Black Bean, and Hominy Soup

Spring may be on the way, but we’re still experiencing crazy temperature swings here in Nashville – 70 degrees one day, 40 degrees the next. I’m sure many of you can relate.  That being said, I’m still in full-on soup mode.  The other day it was gray and drizzling, and I was in the mood for a warm and cozy lunch. Cue the soup – my go-to cold weather lunch.

Today’s recipe was put together from things I already had in my fridge and pantry. Stan and I really like Tex-Mex flavors so things like canned black beans, hominy, taco seasoning mix, and peppers are staples.  Thrown together with some chicken sausage for protein and some lime juice and cilantro to brighten things up, this soup packs a lot of flavor.  It’s also healthy, quick and easy to make, and cheap to boot – all good things in my book.

Another great thing about this recipe is that it’s flexible. Don’t have a poblano pepper on hand? Use a red or green bell pepper.  Out of black beans?  Try pinto or kidney beans.  Can’t find hominy at your store?  Look in the Mexican food section – or just use a can of corn instead.  You can also adjust the spice level up or down to match your preference – just use more or less taco seasoning.  However you make it, this soup is sure to be a warm, hearty way to beat back the chill while you wait for spring.

"Best" Beans and Rice

As I’ve told you before, I have a terrible habit of throwing quick meals together without bothering to write down what I’m doing or taking pictures along the way. Sometimes that’s for the best. I get cranky when I’m hungry and can’t always be bothered with taking pictures, lest I become a crazy, hungry beast. And no, I am not pregnant. Just hungry.

Sometimes, however, my spur of the moment recipe creations are so drool-inducingly good that I kick myself for not taking the extra few minutes to capture what I was doing. For some reason, I seem to do this most often with last-minute pasta dinners and thrown-together-with-odds-and-ends weekend lunches. The latter was the case with this recipe, pulled together with random leftovers from the fridge and pantry staples. And man, oh man, was it good. So good I wished I had taken pictures along the way. Since I didn’t, I immediately typed up a post and the recipe before I could forget it. And then I forgot to make it again… for an entire year.

And let me tell you how stupid I feel about that. I could have (and would have) been eating this regularly for the past year. I don’t often repeat recipes, but I will be making an exception for this one all year long. I call this recipe “Best” Beans and Rice, not necessarily because it’s the best beans and rice I’ve ever had (though it is certainly up there), but rather because it’s the best version of beans and rice I’ve ever made. We always have canned beans and rice hanging out in the pantry, perfect for throwing together meals in a hurry. Over the years, I’ve tried many different variations to spice up those basic ingredients, and while they were always good, they were never really worth sharing with you. This time, however, I think I nailed the recipe on the head.

The combination of whole and ground cumin seeds adds smokiness and spice without heat. The diced green chilies add a slight kick of heat without overpowering the flavor of the other ingredients. Black and pinto beans add body and creaminess, while the rice sort of ties everything together. This dish makes for a savory, flavor-packed meatless entrée, side dish, or burrito filling. Plus it’s simple and inexpensive to make. In my book, it really is the “Best”.

Healthy Recipes to Kick Off the New Year

Happy New Year! I hope you all had a wonderful New Year’s Eve with friends and family and have kicked off 2011 with a bang. We stayed in to ring in the New Year this year, and celebrated with friends, an enormous meal, and a whole lot of celebratory libations. After all of that revelry, Stan and I are feeling the need for some healthier meals and a little more exercise in our lives. While neither of us are big on New Year’s resolutions, eating better and moving more are certainly tops on many people’s lists for this time of year. So, in honor of those, like us, who need some holiday detox, or are trying to make good on healthy resolutions, today’s post features recipes that can help you cook your way to a healthier new year.

Soups and stews are always good in January, heating you up without filling you out. Here are some delicious, belly-warming options... (Just click on the recipe titles to link to the original posts!)

Coconut Curry Noodle Soup

Island Kale and Sweet Potato Soup

Curried Butternut Squash Soup

 Moroccan Spiced Chickpea Soup

Tortellini Soup

Shrimp and Corn Chowder

Chickpea and Kale Stew

Chicken Posole

Three Bean and Beef Chili

The days are still nice and warm here in Nashville. We’re talking 70 to 80 degrees most days. But the nights? Oh, the nights are wonderfully, finally, cool. You know the kind of nights I’m talking about. The kind that make you want to be outside sitting around a campfire roasting marshmallows. Or cozy in bed under a pile of blankets with the windows open. Or sitting at the dinner table (or in front of the television) eating a bowl of something warm and hearty. Ah fall… how I’ve missed you.

And folks, let me tell you, I’ve missed this chili too. However, before I tell you about it, let me start off by saying that I know this is not a true, Texas-style, meat-and-nothing-else chili. But I’m okay with that. So chili-purists, please keep your objections to yourself – and forward me your recipes, because I’d love to try them.

Now about this chili... It’s got beans – pinto, black, and kidney. It’s also got lean ground beef and some carrots and red bell pepper to make it a little healthier. To top it off, it’s a little smoky because it gets its heat from chipotle peppers in adobo sauce. (Chipotle peppers are actually just smoked jalapenos.) Basically, this chili is ridiculously delicious. It’s also versatile. We eat it as is, tuck it inside tortillas to make chili burritos, serve it over brown rice, and always top it with sour cream and cheese. It’s one of the few recipes I make repeatedly throughout the fall and winter. Give it a try for your next family dinner or football watching party. It might just become your new go-to chili. Beans and all.

Peppery Monterey Jack Pasta Salad

I don’t know what the weather’s like where you live, but down here in Nashville, it is beautiful outside. Gone are the days of 100 degree weather and extreme humidity. In their place are clear blue skies and lovely 80 degree days and 60 degree nights. Basically, the weather right now is perfect. And perfect weather demands spending lots of time outside. We’ve been hiking, playing tennis, and selecting restaurants based on their patios. (If you live in the area, the patio at Rosepepper Cantina in East Nashville is one of our warm weather favorites!)

Weather like this is also perfect for cookouts and picnics. Today’s recipe for Peppery Monterey Jack Pasta Salad would be a great addition to any outdoor meal. It’s colorful, flavorful, and easy to put together. You can use any small pasta shape you happen to have in your pantry. I used Israeli couscous because it’s what I had on hand. The little pearls were a fun change from the more commonly used salad pastas. Juicy fresh tomatoes, tangy banana peppers, creamy Monterey Jack cheese, and salty salami and capers round out the dish and make it a fun, different on traditional pasta salad.

Creamy Black Bean Salsa Chicken

So, I had this whole witty, anecdotal introduction all planned out for this post. Well, scrap that, because I just can’t wait. I need to tell you about this recipe now. Today’s recipe for creamy black bean salsa chicken might just be the easiest dinner recipe EVER. (You know, if we don’t include cereal or pbj.) Made in a slow cooker, this dinner requires 5 minutes of prep… and that’s it. It is fast, it really could not be easier, and it is delicious. The only down side? It won’t be winning any beauty pageants any time soon. But if you can look past appearances, you are in for a treat. Stan actually said I could give our beloved Chipotle a run for their money with this creamy mix of succulent shredded chicken, plump black beans, and juicy corn.

Now you might be wondering why I’m using a slow cooker, known for producing cold weather comfort foods, in the middle of summer grilling season. Well let me tell you. Yesterday was my first day back at work post-mono, and I didn’t think I’d have it in me to cook dinner when I got home. I wanted dinner to be done and waiting for me. Thank goodness I did, because I was beat! And while it’s true that this dish doesn’t exactly make the most of summer produce, sprinkling some fresh cilantro on top and serving a chunky chopped salad alongside brightens things up nicely.

Moroccan Spiced Chickpea Soup

I know what you are thinking. Katie – are you insane? It’s 98 degrees outside, and you are telling us about soup?! Well, yes, I am. But before you close your browser, hear me out. This soup is so good. It’s been one of my favorites for years, and I’ve been meaning to tell you about it for ages. And really, while it may be scorching outside, how many of you spend your days in over-air conditioned homes and offices? I know I was wearing long sleeves at two different times yesterday. A bowl of this soup would have been a welcome treat.

Now about the soup. The broth is warm and spicy without being spicy hot. Stan always comments about how good the kitchen smells when the broth is bubbling away. In addition to being fragrant and flavorful, the soup is incredibly filling from its hearty helping of chickpeas. It is also colorful and nutritious thanks to fresh spinach stirred in just before serving. Whatever the season, this is the perfect soup to take the chill off.

Grilled Chicken Salad with Chipotle Lime Vinaigrette

Summer is definitely the season for salads, whether at home or at restaurants. And while I love a good salad, for some reason or another, I rarely order entrée salads when I go out to eat. I tend to veer more towards the hearty fare (hello, pasta) or something more exotic than your average restaurant salad. (Salads with fancy/funky ingredients are another story. They capture my interest big time – as do most things with fancy/funky ingredients.)

I think the main reason I tend to avoid entrée salads at restaurants is because I often feel they are something I could make at home. Problem is, I never actually make them. When planning my weekly menus, it almost never crosses my mind to include a main dish salad. While we do eat salad all the time, it’s never the star of the show.

The other day, however, I came across this recipe for Grilled Chicken Salad with Chipotle Lime Vinaigrette. It got me to thinking. First thought? This looks good! Second thought? I already have almost all of these ingredients. Third thought? It is ridiculously hot outside, and it would be nice to make a dinner that won’t get the house hot. All that thinking ended up with us having salad on the dinner menu this week.

What can I tell you? I may be a dinner salad convert. This salad was a winner. I tweaked the original recipe bit, and the result was refreshing, flavorful, and – important for a salad dinner – filling. Spicy grilled chicken, smoky grilled corn, creamy black beans, fresh cheese, and rich avocado dress up romaine lettuce and make it shine. This is one dinner salad I will be making all summer long.

Southwest Egg Rolls with Avocado Creme

I love fun finger food as much as the next girl, but for some reason or another, I don’t make too much of it at home. Maybe it’s because it seems like party food. Maybe it’s because I equate finger food with bar food. Whatever the reason, I’ve come to realize that finger food is fun food, and I should make more of it at home.

These southwest egg rolls are an excellent option for a fun meal you can eat with your hands. Egg roll wrappers are stuffed with of a flavorful and spicy mixture of chicken, black beans, corn, roasted peppers, and spinach. They are baked instead of fried, so they are less heavy and greasy than your typical egg rolls, while still delivering a nice crispy, crunchy exterior. Served along side a cool, creamy avocado crème dip, these egg rolls would be perfect to serve at a party. Throw in a salad and some rice, and they also make for unique, filling dinner.

Creamy Green Chile Chicken Enchiladas

Mexican food is a frequent guest at our dinner table. As I’ve told you before, we are big fans of the flavors, textures, and colors of Mexican cuisine. I think Stan likes Mexican food even more than I do, which is ironic because he is Russian and did not grow up eating anything resembling the Mexican food he is so fond of today. Since I like making food that makes Stan happy, I’m always keeping an eye out for new Mexican recipes. Or at least Mexican-style … not everything is that authentic.

Last week I came across this recipe for chicken enchiladas. The recipe was posted on the same blog where I found the fantastic creamy shrimp enchiladas recipe I made several months ago, so I suspected these enchiladas would be similarly delicious. Happily, I was right. The filling for these enchiladas is made up of chicken and black beans mixed together with cream cheese and diced green chiles. I was afraid the chiles would make the filling too spicy, but the heat was nicely tempered by the cream cheese. At the same time, the chiles keep the cream cheese from making the filling too tangy. The creamy green chile sauce that tops the enchiladas is, in a word, awesome. Rich, creamy, and nicely spiced without being spicy. I might have licked the spoon.

These enchiladas have a few steps to them, but they are all easy ones. If you have a little time, they make a special weeknight dinner. They also would be excellent for entertaining. I suspect you could make them ahead of time and just pop them in the oven before your guests arrive. If you try making them in advance, let me know how they turn out. I’m always looking recipes that won’t leave me sweating in the kitchen when my guests arrive!

Chickpea and Kale Stew

I love kale. Love it. Maybe it’s weird to be so attached to a vegetable, but I’m okay with it. Oddly enough, I’d never tried kale before moving to Nashville a couple of years ago. I’m sure they sell it at grocery stores in Ohio, but I never noticed it. I’ve never seen it on restaurant menus there either. Here in Nashville, however, kale is everywhere. It’s at every grocery store and farmers market and on restaurant menus all over town. It’s also in my kitchen almost every week.

I really just can’t get enough of the stuff. Besides being incredibly good for you, kale has great texture and doesn’t wilt away to nothing when it’s cooked. That makes it great for adding to soups and stews. In this recipe, kale is combined with chickpeas, tomatoes, onions, and garlic to make a hearty vegetarian stew. A few savory herbs and spices are added in to give layers of flavor to the otherwise simple dish.

I served this stew in a bowl with some bread alongside for dipping. It would also be delicious ladled over brown rice, couscous, or bulgur. To jazz it up a little, you can top the stew with a drizzle of extra virgin olive oil, a dollop of garlicky aioli, or some crumbled feta cheese.

Cincinnati Chili

This post is dedicated to all of my readers who have ever lived in Ohio. You know what this stuff is, and I bet you are drooling. For the rest of you, I suspect you are scratching your heads and saying something along the lines of, “Cincinnati chili? What the heck is that?!”

We’ve all heard of Texas chili, white chicken chili, chili with beans, chili without beans… But what is Cincinnati chili? The short answer? It’s unlike any chili you’ve likely ever had, and you should try it right away. The longer answer is, well, a little bit longer. Cincinnati chili is thinner than your average chili with a unique flavor profile. True Cincinnati chili includes seasonings such as cinnamon, allspice, and chocolate or cocoa powder. These additions don’t make it sweet, they just give the chili its distinctive aroma and flavor.

Cincinnati chili is typically served over spaghetti. Prepared as such, it’s known as a Two-Way. Pile a mound of bright orange shredded cheese on top, and you have a Three-Way. Adding either diced raw onions or beans makes it a Four-Way, and adding both gives you the ultimate Five-Way. You can also serve your Cincinnati chili on top of a hot dog with cheese, onions, and mustard. That particular culinary masterpiece is known as the Cheese Coney. And for some reason or another, Cincinnati chili always comes with oyster crackers on the side.

This particular recipe is pretty close to the authentic taste I was looking for. I don’t think it’s 100 percent spot-on, but one of my Cincy chili-loving friends thought it was close to perfect. For those of you who grew up (or learned to love) eating this stuff, let me know how you like it. And if you have another recipe, please share it with us. I’d be more than willing to stage a Cincinnati chili taste test and post the results.

Taco Soup

Every home cook needs an arsenal of good, easy recipes that can be put together quickly with ingredients that are likely always on hand. These are the throw-together recipes for when you are in a hurry, have unexpected company, or are just tired and don’t want to spend a lot of time making (and cleaning up) dinner.

This is the perfect recipe to add to your arsenal. (If I use the word arsenal much more, you’re going to think I watch a lot of police shows… You would be right.) It’s quick, easy, and only uses one pot, which makes my dirty dish-hating husband a happy camper. Basically it’s taco night in a bowl. And who doesn’t love taco night?

Perhaps the best thing about this recipe though, is that it is incredibly versatile. Don’t like zucchini? Substitute some green pepper. Out of corn? Stir in some cooked rice. You get the idea. So go fill up your bowl with hot soup, top it off with some cheese, sour cream, or chips, and dig in. It’ll be like a fiesta in your mouth.