Thai Chicken and Rice Soup
- One 4.4-ounce cup instant cilantro and lime jasmine rice
- 1/2 cup cooked rotisserie chicken, chopped
- 1/2 cup chicken broth
- 1/2 cup coconut milk
- 1 tablespoon Thai green curry paste
- 3 small shiitake mushrooms, thinly sliced
- 1 scallion, thinly sliced
Heat rice according to package directions.
In medium, microwave-safe bowl, combine chicken, broth, coconut milk, curry paste and mushrooms.
Microwave on high 3 minutes. Stir in rice and garnish with scallion.
recipe courtesy Minute Rice
Tomato-Tortellini Soup
- Two 14-ounce cans reduced-sodium chicken broth
- One 9-ounce package of refrigerated tortellini
- One 8-ounce tub cream cheese spread with chive and onion
- One 11-ounce can tomato soup
- Fresh chives, chopped, optional
In a medium saucepan, bring broth to a boil. Add tortellini then reduce heat to simmer uncovered for 5 minutes.
In a bowl, whisk 1/3 cup of hot broth into the cream cheese spread. Whisk until smooth. Pour contents into saucepan.
Stir in tomato soup and heat through.
Serve with fresh chives, if desired.
recipe adapted from Better Homes and Gardens
Orange Juice and Coconut Chickpea Soup
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups carrots, diced
- 1 1/2 teaspoons kosher salt
- 3 cloves garlic, finely grated
- 1/2 teaspoon cardamom, ground
- 1 quart vegetable broth
- 1 14-ounce can light coconut milk
- 1 14-ounce can chickpeas, drained and rinsed
- 1/2 cup orange juice
- Cilantro, chopped, optional
In medium saucepan over medium-high heat, heat olive oil until it shimmers.
Add onion, bell pepper, carrots and salt; cook until onions are translucent, 5 to 7 minutes.
Add garlic and cardamom; cook 1 to 2 minutes, or until garlic is fragrant. Do not brown.
Add vegetable broth, coconut milk and chickpeas; bring to simmer.
Decrease heat to low and cook until carrots are tender, about 10 minutes.
Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
Serve garnished with cilantro, if desired.
recipe courtesy Florida Department of Citrus
Chipotle Veggie Chili
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 5/8 teaspoon sea salt, divided
- 1/4 teaspoon pepper, divided
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- One 14-ounce can fire-roasted tomatoes, diced
- One 14-ounce can red beans, drained and rinsed
- One 14-ounce can pinto beans, drained and rinsed
- 1 cup vegetable broth
- One 7-ounce can chipotles in adobo sauce, chopped
- Two 15-ounce cans sweet corn with liquid
- Two limes, juiced
- Guacamole, optional
- Sour cream, optional
- Jalapeno slices, optional
- Cilantro, optional
In large Dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.
recipe courtesy Culinary.net
