Soups from Picky Palate

Jenny from Picky Palate has five brothy chicken soup recipes up right now. They all sound delicious and easy.  I often use a rotisserie chicken for soups to make them quick.  These are on sale on Sundays at our local Harris Teeter grocery.  Alternately, if I plan ahead, we cook an extra chicken breast or two when making chicken during the week.  Heating the oven once to make several meals…how energy-efficient of me!

Since there are just two of us at my house, I like to make a big batch of soup. Half of it gets frozen and the other half gets eaten, usually for dinner one night and lunch the next day. From my experience, I recommend freezing soup separate from the rice or pasta. The starchy ingredients tend to soak up all the liquid leaving a mushy brothless mess. Also, I double bag my soup and lay it flat to freeze. It makes it easy to stack in the freezer that way.

Turkey & White Bean Chili

We tried this last night and it was awesome!

Turkey & White Bean Chili  (adapted from Cooking Light)

1 cup choppped red onion

1 teaspoon minced garlic

1 1/4 pound lean ground turkey

1 tbsp chili powder

2 tbsp tomato paste

2 tsp oregano

1 tsp cumin

1/4 tsp salt & pepper

1 can rinsed cannellini beans

1 large can diced tomatoes

1 can Rotel

1 cup fat free chicken broth

 

Heat a large saucepan over medium heat.  Add the onion and saute until soft.  Add the garlic and turkey and cook for 6 minutes or until turkey is done.  Add chili powder, tomato paste, oregano, cumin, salt & pepper and stir.  Cook for 2-3 minutes until flavors are incoprorated.  Add beans, tomatoes, Rotel and chicken broth.  Simmer on low until chili cooks down. 

 

Serving size:  1 cup chili

Calories:  211

Fat:  6.5 grams