So I made up a new soup today. It’s still cooking, so I will add pictures afterwards when it has cooked down to where I want it.
I had soaked some navy beans over night and was just going to make navy beans and bacon ends with some carrots, celery, and onion, and noticed that I was down to my last quart of chicken stock, so I ran to Aldis. I needed stuff anyway, so it wasn’t a wasted trip.
While I was there, I was picking up the chicken stock, and I noticed in the “specials” aisle that they had poblano chicken stock, and I said to myself “That’s interesting. Never seen that before.” And then it hit me and I knew what I had to do.
Ingredients:
1 lb chorizo
I also diced a raw chicken breast I had in the fridge.
2 lb’s soaked navy beans
1 can crushed tomatoes
2 cans diced tomatoes
2 red peppers minced
a couple garlic cloves
couple quarts chicken stock
one sweet one yellow onion
2 bunches cilantro
1 red onion
1 ripe but firm avocado
sour cream
salt
pepper
cumin
red pepper flakes
Pressure cooked the beans in the stock. I browned the chorizo and chicken, and removed the excess grease with a cheesecloth bag. Diced and minced up everything else except the red onion, one bunch of cilantro, and the avocado. Put it all in a pot to simmer. When it has cooked down to where I want it, I will check for a final seasoning, and top with the finely diced red onion and thin slices of avocado. May or may not add a scoop of sour cream.
I’m excited.
The total cost is around 10-12 bucks (chorizo was pricey- like 5 bucks. Everything else was cheap).
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TaMara
That sounds yummy. And $10-12 isn’t that much when you break it down by meal, which I’m assuming it’s a big batch!
Geminid
This is not neccesarily a suggestion, but I’ve found that adding crumbled corn chips to a bowl of soup, like I do with crackers, adds a good flavor.
The Moar You Know
Hell yes. I love chorizo.
Also, poblano chicken stock? Never heard of it but I know who will have it here. One of the benefits of living on the border, we get all the good food.
Ohio Mom
I am not usually a soup person but I would make an exception for this.
Salty Sam
If there is a flaw in this recipe, here’s where it lies.
ant
a soup like this needs some of that mexican dried chille pepper thing. you use dried red peppers, and soak em in water. then blend, and strain. i think you add garlic and tomato too, before you blend.
this soup need some spicy john.
Sure Lurkalot
Here a similar Tortilla Soup recipe. Mr. Cole’s soup sounds better (real beans! chorizo!), but for a good meal ready in less than an hour, it fills the bill.
Chicken Tortilla Soup
1 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 jalapeno pepper , seeded and diced
1 tsp ground cumin
1 tsp chilli powder
1 lb chicken breasts, (2 medium)
14 oz crushed tomatoes
32 oz chicken broth
14 oz black beans, drained and rinsed
14 oz corn, drained and rinsed
1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish) 1 lime, juiced
1 tsp salt, or to taste
Homemade Tortilla Strips
1/4 cup olive oil
8 corn tortillas , (6″ tortillas)
Toppings
1 large avocado, diced
1 lime, cut into wedges, to serve
Instructions
Tortilla Strips:
1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
Chicken Tortilla Soup:
1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
2. Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, 1⁄4 cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
3. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
lollipopguild
John needs his own u-tube cooking show.
Mike E
With food this good, I just might have to sing for my dinner!
bjacques
It’s no French Canadian Bean Soup…
jeffreyw
I would leave out the cilantro in favor of lemon scented Tide. Not too much! Just a dusting at table.
coin operated
Both the chorizo and chicken tortilla recipes have been shamelessly copied to my online cookbook. I’m jonesing for the chorizo…mrs coin the tortilla one.
Kristine
That soup sounds so good.
I have a small cottage ham in the freezer. Some ham and bean soup is in my future.
I know that cottage ham isn’t true ham. But it’s close enough.
I think I saw that stock at the local Aldi. Must get some.
wetzel
I was in the kitchen eating some grapes. I had the thought that when I’m feeling schizophrenic. I pray to God to help me keep my sanity. I felt that was a funny joke on God’s part, the thought, and started laughing. Next I was as close to choking as I have been in years!!!!!
wetzel
@wetzel: There’s something wrong with the pacing. I’m telling it different.
Miki
As much as I love my IP, tonight’s meal was a Umami Bomb. I served it over spaghetti with spinach stirred in and grated parmesan over top.
wetzel
I call it “God Told Me A Joke”
It’s a joke.
Betsy
Now you take that pork grease that you reserved from draining the sausage, and you take some turnip greens or arugula or most any kind of greens really and sauté them in that pork grease for a little bit till they’re wilted ( with some red pepper flakes) and then make some polenta, or its very nearly identical cousin grits, while the grits or polenta are just cooked and hot in the pot, pour some canned fire-roasted diced tomatoes into the grits/polenta and take the sausage grease and the turnip greens and swirl that into the grits or polenta too. And top each helping with some Parmesan or grated asiago cheese and serve it up.
rikyrah
Get some cornbread.and??
opiejeanne
@Betsy: Oh, you’re dangerous, you are. You know your way around food.
This doesn’t sound as adventurous or even as interesting, but I’m currently soaking some dried Rosso di Lucca beans we grew last year, to make Chef John’s minestrone tomorrow. I discovered the fire roasted diced tomatoes from Muir and thought they sounded better than plain plum tomatoes, and Bush’s Rustic Tuscany chickpeas (hard to find now) sounded better than plain chickpeas. I do believe that they improved the soup tremendously over what the original recipe would have been like. I couldn’t get pancetta (supply issues due to Covid the first time I made this) so I opted for prosciutto, and instead of adding Swiss chard to the pot, I put baby spinach in the bowls and poured the soup in over it. The heat of the soup cooks it perfectly and the next day’s bowl of soup won’t have overcooked chard, but more fresh spinach.
seaninclt
I love Aldi. My wife follows a facebook group that does nothing but catalogue items on the “Aisle of Shame” (lol). They (Aldi) really do find some pretty interesting items to sell en masse…