This is the perfect meal for a big group whether it’s a summer house in the Hamptons, or a healthy après ski dinner. Its filling but healthy and easy to keep on the stove stop for guests that come and go.
• 1 lb. ground chicken (turkey works too.)
• 2 boneless skinless chicken breasts
• Mirepoix (1/2 diced onion, 1 diced stalk celery, 1 diced carrot.) – Good stores sell this prepared!
• 1 large can diced tomatoes
• 2 fresh diced tomatoes (IF YOU HAVE TIME – optional)
• 1 can dark kidney beans (strained)
• 1 can red kidney beans (strained)
• 1 can white kidney/cannellini beans (strained)
• 1 can black beans (strained)
• 1 can corn (strained)
• 1 large carton (or 2 cans) of chicken broth
• 1 jar tomato sauce or pasta sauce
• Chili Pepper
• Salt and Pepper
• Hot Sauce (optional)
• Sliced Avocado (2)
• Sour Cream (small container)
• Shredded Mexican Cheese (small package)
In a large frying pan, place the chicken breasts in a little olive oil and brown lightly on both sides. Then add enough chicken broth to cover and lower to simmer and cover. Let cook until still very pink the in the middle, then turn off until cool enough to handle.
Meanwhile, Sauté the Mirepoix in a little olive oil in a large Chili pot. When it starts to become translucent, add the ground chicken and start to cook/stir until lightly browned. Add a teaspoon or so of Cumin and Chili Powder. Add the tomatoes, beans and corn and stir. Add the chicken broth (as needed to desired consistency) and bring to a boil.
Pull apart the chicken in the pan and add the shreds to the big pot. Reduce to simmer and cook 30 minutes to an hour (or longer) on simmer. After chicken is cooked through add more Cumin, Chili Power and Salt and Pepper to taste. Stir in hot sauce if you like it spicy.
When flavors are melded, serve with sliced avocado, sour cream and shredded cheddar. Add tortilla chips or serve over rice or macaroni for a heartier version.
I love this soup recipe because it is hearty enough for a meal or perfect as a course at a dinner party and you it takes less than 2 hours – 1 hour with a helper. It can be kept warm or stored in the refrigerator so it is a perfect for pre-prep. It is basically entirely made of mushrooms so if your friends don’t like mushrooms, this is not the soup for them. And why would you want them as friends anyway?
1 pound of shiitake mushrooms
2 pounds button mushrooms
3 ounces of dried porcini mushrooms
One large box of chicken broth 16 oz
One small container of vegetable stock
One yellow onion, diced
1 pint heavy whipping cream
Salt and pepper
Crushed red pepper (optional)
Soak the dried mushrooms in 4 cups of boiling water for 20 to 30 minutes. Strain the mushrooms and save the liquid. Dice all the fresh mushrooms and set aside. Sautéed the diced onion in olive oil until they start to soften. Add the fresh mushroom and stir. Sprinkle with a little flour and keep stirring until lightly coated. Add the reconstituted mushrooms. Start adding the broth, stock, and mushroom liquid slowly, tasting for desired earthliness. Add the white wine to taste. Bring to a boil and then let simmer until mushrooms are cooked and soup is starting to reduce. Add the Sherry to taste. When ready remove about one cup of the mushrooms with a slotted spoon and set aside. Blend the soup mixture small portions at a time – or it will explode all over the kitchen. Blend until smooth but still with texture. Return the soup purée to a pot and keep warm. Add salt, pepper, and red pepper flakes to taste. Whip the whipping cream with a little salt and truffle oil until firm like whipped cream. Ladle the soup into bowls, top with the whipped cream, top with diced parsley and the remaining mushrooms. Serves eight hungry friends with enough left over for lunch at the office the next day.