Anytime either of us gets a cold or allergies I make soup. I put so much garlic, onion, ginger and chili in it that it it is not only good for you but it will make you sweat out whatever is making you feel crappy.
We normally eat all of our food ridiculously spicy, which is why you see so many different chilies listed below. Remember this is what works for us. This recipe is just as good without the all the crazy spice so don't let it scare you.
This is my own made up recipe. I do not measure and I usually just go from memory when I make soup, which means it never tastes the same twice (you can tell by all the pictures). I also don't know how to make soup for just 2 people so be prepared to eat a lot of soup or have some company. Use this as a foundation and play with the ingredients so that it suits your tastes and make it your own.
Cooking & Prep time: 1-3 hours (I work slowly so it takes me at least 2 hours)
Servings: 10-12 (we literally eat soup 2x a day for 4-5 days).
Tools:
- Chopping board
- Chopping knife
- Food processor
- Bowl to hold chopped ingredients
- Large soup pot
- Small pot
- Ladle
- Tasting spoon
- 8-16oz Boneless/Skinless Chicken breast
- 1 pound Ground turkey
- 1 can green enchilada or other green chili sauce
- 1 can Italian Stewed Tomatoes
- 1 can Hernandez Salsa Casera
- 2-4 large jalapenos
- 3-4 large seranos
- Any other chilies you can find in the store if you like spice
- 1 large red or white onion - or both (half chopped for the soup and the other half goes in the food processor)
- 8 cloves of garlic
- Lots of fresh ginger (put in the food processor)
- 4 green onions
- 1 Shallot
- 3-4 medium zucchini chopped
- Green beans
- A few handfuls of Spinach
- Any other veggies you like
- Approximately 1/2 C Quinoa
- Approximately 1/4-1/2 C Barley
- Approximately 48oz Reduced Sodium Chicken Broth
- Spicy Indian cayenne powder
- Ground habanero powder
- Cayenne powder
- Lawyr's seasoning salt
- Organic No Salt Seasoning
- Poultry seasoning
- Trader Joe's 21 Salute Seasoning
- Turmeric
- Fresh Cilantro
- Fresh Thyme
- Dried Oregano
- Dried Fenugreek
*Put half the onion, garlic cloves, chillies, ginger and whole tomatoes from the Stewed tomatoes into the food processor. Pulse or chop until it looks like a thick salsa.
*Cook the Quinoa and Barley in a separate pot with Chicken broth using a 2 to 1 ratio. Once fully cooked set aside to add to soup later.
*Chop all the veggies either before starting the soup or while the chicken is cooking.
Chop the chicken breast into strips or small pieces to make it easier to shred later. Put chicken into large pot with enchilada sauce and some seasonings and let cook for about 20 minutes or until tender. I do this on Med/Hi on a gas stove, do what works for you.
Once it is tender enough to shred, remove chicken and shred by hand or in a gently pulse in a food processor (or any other way that works for you). While you are shredding the chicken put the ground turkey in the enchilada sauce, break up and let cook for about 10 minutes or until it looks fully cooked. Add shredded chicken back into the pot and add 32oz Chicken Broth.
At this point I start adding more seasoning, dried herbs, the chopped onion, salsa and juice from the stewed tomatoes. Mix and let simmer for about 5-7 minutes, then add the mixture from the food processor and more Chicken Broth. Stir and cover while you prepare the fresh herbs.
Add the fresh Cilantro and Thyme - as much as you want. Just keep tasting it until you are happy with the flavor. Cover and let simmer on low for another 20-30 minutes.
**I try and use as many fresh herbs as possible but sometimes it's just easier to use dried. I do however always make sure that I use fresh Cilantro and Fresh Thyme because of their healing properties, and Thyme is amazing when you are sick or have bad allergies.
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*Cook the Quinoa and Barley in a separate pot with Chicken broth using a 2 to 1 ratio. Once fully cooked set aside to add to soup later.
*Chop all the veggies either before starting the soup or while the chicken is cooking.
Chop the chicken breast into strips or small pieces to make it easier to shred later. Put chicken into large pot with enchilada sauce and some seasonings and let cook for about 20 minutes or until tender. I do this on Med/Hi on a gas stove, do what works for you.
Once it is tender enough to shred, remove chicken and shred by hand or in a gently pulse in a food processor (or any other way that works for you). While you are shredding the chicken put the ground turkey in the enchilada sauce, break up and let cook for about 10 minutes or until it looks fully cooked. Add shredded chicken back into the pot and add 32oz Chicken Broth.
At this point I start adding more seasoning, dried herbs, the chopped onion, salsa and juice from the stewed tomatoes. Mix and let simmer for about 5-7 minutes, then add the mixture from the food processor and more Chicken Broth. Stir and cover while you prepare the fresh herbs.
Add the fresh Cilantro and Thyme - as much as you want. Just keep tasting it until you are happy with the flavor. Cover and let simmer on low for another 20-30 minutes.
**I try and use as many fresh herbs as possible but sometimes it's just easier to use dried. I do however always make sure that I use fresh Cilantro and Fresh Thyme because of their healing properties, and Thyme is amazing when you are sick or have bad allergies.
Post any questions in the comments or if you try this recipe let me know how it worked for you and what adjustments you made.
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