SOUP TEXTURE RECIPES

Name: Chicken and Vegetable Soup with Chipotle Chilies (Caldo Tlalpeño)
Total time: 1 h
Yield: 6 Servings
Ingredients: 1 pound ripe tomatoes, cored and quartered; 1 large white onion, quartered; 2 chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce; 6 medium garlic cloves, smashed and peeled; 1 bunch cilantro, stems roughly chopped, leaves chopped, reserved separately; 2 tablespoons grapeseed or other neutral oil; 2 pounds bone-in, skin-on chicken thighs, trimmed and patted dry; 2 quarts low-sodium chicken broth; 1 1/2 cups long-grain white rice, rinsed and drained; 2 medium zucchini, quartered lengthwise and sliced about ¼ inch thick; 12 ounces green beans, trimmed and cut on the diagonal into ½-inch pieces; Kosher salt and ground black pepper; 1 ripe avocado, halved, pitted, peeled and chopped; 2 ounces (½ cup) queso fresco cheese, crumbled, or queso Oaxaca cheese, shredded; Charred habanero salsa, to serve; Lime wedges, to serve

CHICKEN AND VEGETABLE SOUP WITH CHIPOTLE CHILIES (CALDO ...

Chicken and Vegetable Soup with Chipotle Chilies (Caldo ... image

In Mexico City, Josefina López Méndez, chef at Chapulín restaurant, taught us to make a chicken and vegetable soup brimming with texture, colors and layers of...

Provided by 177MILKSTREET.COM

Total Time 1 hours

Yield 6 Servings

Number Of Ingredients 16

Ingredients

CREAMY POTATO SOUP 2 | JUST A PINCH RECIPES

Creamy Potato Soup 2 | Just A Pinch Recipes image

This creamy, warm-your-soul, soup is perfect for a cold winter day. Easy to prepare with easy to obtain ingredients that are probably in your kitchen pantry now.

Provided by Elaine Douglas @BreadandSoupLady

Categories Chowders

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 clove(s) garlic, minced
1 cup(s) celery, chopped (250 ml)
2 tablespoon(s) butter (30 ml)
4 cup(s) chopped potatoes (1l)
2 cup(s) chicken broth (500 ml)
1 can(s) evaporated milk (354 ml) add after cooking potatoes
1 tablespoon(s) dried parsley flakes (15 ml)
salt and pepper to taste
0ptional - chives to garnish

Steps:

In a large saucepan, saute onions, celery and garlic in butter until soft and lightly browned.
Add potatoes and chicken broth, bring to a boil. Cover, reduce heat and simmer for 20 minutes (stirring occasionally) or until potatoes are done.
Mash to desired texture or puree if preferred.
Stir in evaporated milk, parsley, and salt and pepper to taste. Heat, but do not allow to boil. and serve garnished with chopped chives.

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