Warm up with Spicy Chicken Soup

The weather outside is frightful, and it’s likely to stay that way all weekend.

Warming up with a big bowl of chicken soup is great on frigid days, but why not turn the heat up even more? A little bit of spice will get your tongue tingling and may even help that stuffy nose.

Here are two tasty options that will help you get through the cold weather ahead.

White Bean Chicken Chili

Courtesy of Kristy Pickurel, Cary

Yield: 6 servings

2 tablespoons olive oil

1 cup onion, chopped

2 cloves garlic, minced

2 pounds cooked chicken or turkey

32 ounces navy beans, or two 15.8-ounce cans, rinsed and drained

28 ounces chicken broth, or 2 cans

9 ounces green chilies, or 2 cans, chopped

1 bay leaf

1 teaspoon ground cumin

1/8 teaspoon ground red pepper (optional)

Salt and pepper to taste

Toppings: Fresh cilantro, shredded Monterey Jack cheese, sliced scallions, and sour cream

 

Heat oil in a large Dutch oven. Add onion and cook until soft; add garlic and sauté 30 seconds more. Add turkey or chicken and next six ingredients. Once chili is almost at a boil, reduce heat and simmer, stirring occasionally, 30 to 45 minutes. If you like your chili thicker, mash some of the beans and return to the pot.

Remove and discard bay leaf, season with salt and pepper to taste, and serve with desired toppings.

This recipe originally appeared in November 2013.

 

Chicken Tortilla Soup

Courtesy of Los Tres Magueyes, Morrisville

Yield:  6 servings

3 teaspoons vegetable oil, divided

2 garlic cloves, minced

1 cup diced tomatoes with liquid

4 teaspoons chili powder

10 cups chicken broth

Salt and pepper to taste

3 corn tortillas, cut into thin strips

4 cups shredded chicken

1 avocado, thinly sliced

2 ounces Monterey Jack cheese

1/4 cup fresh cilantro leaves

1 scallion, thinly sliced

Lime wedges, for serving

 

In a large pot, heat 1 teaspoon oil over medium-high heat. Add garlic and cook for 30 seconds. Add diced tomatoes, including liquid, and chili powder. Cook until virtually all liquid evaporates. Add broth and bring to a boil. Season with salt and pepper to taste.

Preheat oven to 400 degrees F. On a baking sheet, mix tortilla strips with 2 teaspoons oil. Bake for about 8 minutes until crisp and golden, flipping halfway through.

Distribute chicken, avocado, cilantro, cheese and scallion into six bowls. Top with broth and tortilla strips. Serve with lime wedges and enjoy.

This recipe originally appeared in the January 2015 issue.

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