Sick of staring out the window and waiting for spring? McGonigle’s Market is giving you a reason to embrace the cold with some of our favorite savory soup recipes. Now, if these can’t cure your cold-weather blues, then it may be time to move to Mexico.
1. Mexican Chicken Corn Chowder
If you’re looking for a soup you don’t have to spend hours on, but will taste like you did, this one’s for you! Stock your pantry with these go-to ingredients for a quick and satisfying meal any night of the week.
- 1 ½ lb. boneless skinless chicken breast
- 2 cloves garlic, minced
- 2 chicken bouillon cubes
- 1 tsp. ground cumin
- 2 C. (8 oz.) shredded Monterey Jack cheese or mexican style cheese
- 1 can (4 oz.) chopped green chilies, undrained.
- 1 small white onion, chopped (½ Cup)
- 3 Tbsp. butter or margarine
- 1 C. hot water
- 2 C. half-and-half (for a healthier option use no-fat half-and-half)
- 1 medium tomato, chopped
- 1 can (16 oz.) cream style corn
- 1 tsp. hot pepper sauce or to taste (suggested: original tabasco)
- Fresh cilantro for garnish
Season chicken breast with salt & pepper and cut into bite-sized pieces. Sauté chicken, onion, and garlic in butter in a stock/soup pot until chicken is no longer pink. Next, add hot water to pan and dissolve bouillon cubes and add cumin.
Add the rest of the ingredients (green chiles, tomato, cream style corn, hot pepper sauce, shredded cheese, and half-and-half) and stir over low heat until cheese is melted. Lastly, give it a taste and add salt and pepper if needed. Before serving, garnish with fresh cilantro and crushed tortilla chips (optional).
Related Read: 4 Easy Healthy Cooking Tips for a Flavorful New Year
2. Classic Chicken Noodle Soup
While there are plenty of versions to this cold-weather classic, we think we’ve got it down just right:
- 1 (3 1/2-pound) whole chicken
- 3 quarts low-sodium chicken broth
- 6 carrots, peeled
- 4 stalks celery, ends trimmed
- 3 medium onions, peeled
- 5 black peppercorns
- 1 clove garlic, crushed
- 10 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 2 Tbsp. unsalted butter
- 4 leeks, tops and root ends removed
- 1 tsp. salt
- 1 tsp. fresh-ground pepper
- 3 C. (5 oz.) medium egg noodles
First, start by preparing the stock for the soup. Place the chicken and chicken broth in a large stockpot and set it over medium heat. Chop up 2 carrots, 2 stalks of celery, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, and then reduce heat to a simmer. Cook until the chicken is tender (roughly about 1 1/4 hours). Remove the chicken and place in a large bowl. Strain the broth with a fine sieve into a large bowl. Discard the vegetables.
Next, start making the soup itself. Skim any fat off the top of the broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the chicken skin and bones and cut the meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent. Add the chicken, broth, salt, and pepper. Simmer the mixture until the vegetables are tender (roughly 1 hour). Add in the noodles and parsley and cook until the noodles are tender. Serve hot with fresh bread for dipping.
Stop by McGonigle’s and stock up on all your fresh ingredients. For more cooking tips and fun recipes all year long, check out our blog!