COCONUT CURRY CHICKEN

this is great as a soup, or served thicker over rice (adjust ingredients and quantities to taste)

1 med. onion

5 whole carrots

1 red pepper

1-2 C. sugar snap or snow peas

2-3 chicken breasts

chicken broth

1 can coconut milk (lite or regular)

1 T. red curry paste

1-2 tsp. curry powder (I like to use some of the hot curry)

Chop onion into bite-sized pieces. Place in large dutch-oven type pan and start to saute on medium-high heat (I use butter or coconut oil). As onions are cooking, clean and chop carrots then add to pan. (cook for about 2 minutes) Cut raw chicken breasts into bite-sized pieces and set aside. Add chicken broth to pan (about 1 cup, but more if using as a soup). Stir in curry paste and curry powder. You could also add some fish sauce if desired. Then stir in coconut milk. When spices have blended into milk and broth, place raw chicken pieces spread out in pan and stir lightly to cover them with liquid. Add chopped red pepper and snow peas on top (don't stir). Place lid on pan and simmer over medium heat for about 5 minutes (until chicken is cooked through). Pepper and peas should be slightly steamed, but still have some crunch.

inspired by Chelsea Yankie and Rachel Crawford

TORTILLA SOUP

Ingredients:

3-4 chicken breasts, cooked (grilled or boiled) & cubed
3-14 oz. cans chicken broth
1-14 oz. can beef broth
1-8 oz. can tomato sauce
1-10 oz. can Rotel tomatoes and green chilies
2 cloves garlic, crushed
½ tsp. cumin
½ tsp. thyme
½ tsp. pepper
½ tsp. celery seed (opt.)
1 tsp. cilantro (or 1 T. fresh chopped cilantro)
1 bunch green onions, chopped

Directions:

Mix chicken with broths, tomatoes, sauce, garlic, cumin, thyme, pepper and celery seed. Simmer and add cilantro and green onions. Serve topped with grated Monterey Jack cheese and tortilla chips. Diced avocado is also great on top of soup.

Variation: can add 1-14 oz. can of Hatch green enchilada sauce instead of tomato sauce (but will make it spicier.)

WHITE CHICKEN CHILI

Ingredients:
1 med. onion, chopped
3 T. butter
1 tsp. garlic
6 chicken breasts
3-4 C. chicken broth
2 cans chicken broth
1 T. basil
2 tsp. cumin
1 ½ tsp. jalapeño, minced (or to taste)
2-3 (15.8 oz.) cans Great Northern beans, drained (or any kind of white bean)

Directions:
Boil chicken and dice. Add all ingredients and simmer. Take 1 C. of the broth and mix with 1 C. sour cream and add to soup just before serving along with 1-2 C. Monterrey Jack (or pepper jack) grated cheese.

Serve as is or top with more cheese, tortilla chips and diced avocado.

from Lori Stutler

TACO SOUP

Who doesn't love this one?

Ingredients:
1 lb. ground beef
1 med. onion, chopped
1 or 2 (15 oz.) can Ranch style or pinto beans
1-15 oz. can black beans
1-15 oz. can kidney beans
1-10 oz. can mild Rotel tomatoes with green chiles
1-4 oz. can diced green chiles, opt.
1-15 oz. can corn
1 pkg. taco seasoning
1 pkg. Ranch dressing mix

Directions:
Brown beef and onion in large stock pot. Drain any grease off. Add seasoning and dressing mix. Add beans, Rotel, chiles and corn (undrained). Simmer for at least 30 minutes or place in crockpot for 3-6 hours. Serve with shredded Mexican blend or Monterrey Jack cheese, chopped avocados and corn chips. (Sometimes I'll add a can of Hatch green enchilada sauce and omit the Ranch dressing mix...it's hard to find Ranch without MSG and the green sauce gives it the tang similar to the dressing mix).

CLAM CHOWDER

This clam chowder is amazing...you'd never know it had all these great veggies in it. We like it better than plain chowder! (even if you're not a big veggie eater...give it a try!)

Ingredients:
1 lb. bacon
1 lg. green bell pepper, diced
½ C. leek, diced (about 2, white parts only)
1 med. red onion, diced
1 C. celery, diced
1 C. cauliflower, diced
4 med. potatoes, peeled and diced
1 carrot, cleaned and grated
1 tsp. rosemary
1 tsp. thyme
1 tsp. basil
¼ tsp. garlic, minced
¼ tsp. cayenne and red pepper
3 bay leaves, crumbled
3-(6 ½ oz.) cans chopped clams (with juice)
½ C. white wine
1 pint half-and-half or whole milk*
¼ C. butter*
¼ C. flour*

Directions:
In large stock-pot, brown and crumble bacon; remove and set aside. Leave a little grease in pan and add vegetables (except potatoes) and sauté. Add potatoes and enough water (or chicken broth) to just cover them. Add spices, clams and wine and cook on low-med. heat until potatoes are tender (about 1 hour). Make thickening roux with melted butter and flour. Cook roux a couple of minutes until mixture turns slightly darker. Add cream / milk to roux and stir well. Pour mixture into chowder and warm until thickened (do not boil after cream is added). Serve with crumbled bacon on top.

*original recipe calls for 1 C. butter and 1 C. flour and heavy cream. I most often use a little half-and-half with mostly whole milk.

from Martha Bramlett