Chicken Fiesta Soup

Perfect soup weather.  It is a simple, flavorful, and healthy treat!   I made it for the staff at the Wellness Center.  It pleased everyone and their various therapeutic wellness plans....AKA...diets;-)

1/2 cup chopped onion
3 chicken breasts (about 12 oz)
2 garlic cloves, pressed
1/2 tsp chili powder
1/2 t ground cumin
30 oz chicken stock
1 can diced tomatoes with juice
4 oz can green chilies with juice
4 tsp. fresh cilantro, chopped
15 oz. can of white northern beans with juices (I cook beans in the crockpot and freeze them for using in soups)

Chop onion very finely...a little food chopper works great or a knife:-) Cut chicken into 1/2 inch pieces.

Heat skillet med high...pour in about a TBS of oil and cook chicken and stir 3minutes.  Add onion, garlic, cili powder and cumin.  Cook and stir 2 minutes. 

At this point the chicken and seasonings can be transferred to a slowcooker or this can be completed in a 4-qt pan.

Stir in chicken broth, tomatoes, white northern beans and chilies.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Add cilantro right before serving.


This recipe has been revised from Pampered Chef's Chicken Tortilla Soup recipe.  I leave out the tortillas, cheddar cheese, sour cream and lime. 

Tom Ka Kai ( Chicken, Coconut and Mushroom Soup)

2 Chicken Breasts, Cut in Chunks
1 Whole Onion, Chopped
6 Cups Water
1 cup Chopped Mushrooms (regular mushrooms work too)
1 can coconut milk (14 oz)
1 TBS Red, Green, or Yellow Curry Paste
2 TBS Fish Sauce or Soy Sauce
¼ cups Sugar
1 piece Lime wedges
½ tsp red chili flakes
2 whole Tomatoes, cut in wedges
¼ cups fresh Basil, Chopped

In a lg sauce pan, cook the chicken in a little bit of oil until done, abt 5-7 min.
Add the onion and cook until translucent.  Add the remaining ingredients except for te tomatoes and basil.  Bring to a boil and then let simmer for 10 minutes.

Add the tomatoes and basil and cook until warmed through.  Taste and adjust seasoning,  Add sugar.  If it needs more salt, add a little more fish sauce.  This is a strong ingredient so be gentle with it.  If you like it a bit more spicy, add  little more red chili flakes.


(Tonight's revisions were that I used smoked chicken breast that I had already cooked, and I used canned tomatoes instead of the fresh tomato wedges.)

We served this with a good portion of brown basmati rice!  Truth be known this would be yummy over any rice!

Adrenal Recovery Soup

Adrenal Recovery Soup

The following vegetable soup recipe has proved helpful in adrenal support. This high-energy soup, called “Taz,” comes from Dolores S. Downey's “Balancing body chemistry with nutrition” seminars.

16 oz. green beans

1 cup chopped celery

1 zucchini, sliced

1 medium onion, chopped

1 cup tomato juice

1 cup spring water

2 tbsp. raw honey

1 tsp. paprika

1 cup chicken broth

Combine ingredients and simmer for one hour until vegetables are tender. Pepper to taste.  I have not tried this yet...will post reviews once I do!

 http://www.adrenalfatigue.org/health-tips/diet-for-adrenal-fatigue.html

Tomato Soup

2 TBS Olive oil
1 med onion, chopped
1 carrot, peeled and chopped
1 bay leaf
1 garlic clove
2 pkts stevia  (2 tsp sugar)
1 TBS parsley
1 tsp salt
½ tsp pepper
¼ tsp onion salt
2 tsp soda
3 cups  chicken stock
56 oz (two 28 oz cans) crushed tomatoes (approx 4  cups)

Milk or half and half  (to taste) It is optional.

Heat olive oil in a large saucepan.  Add onion , carrot, and bay leaf; cook over med heat.  Cook about 5 minutes until vegetables are soft.    Add garlic and cook 2 more minutes.  Add broth and tomatoes.  Puree in blender.  Add  stevia, parsley,salt, pepper, onion salt, and 2 tsp soda.  If serving immediately, can add either milk or half and half  at this phase.  This soup  is also very good without the milk or cream.  Do not allow the soup to boil with the milk in it or else it may curdle.

The tomato base (without the milk) freezes very well.
taste  I add the cream or milk as I prepare each bowl or mug of soup.  I keep the base recipe and add the dairy or chicken stock for a lower fat option.

Spicy Cabbage Soup

The original recipe came from the wonderful Tasty Kitchen it can be found here . 


See the * for the revisions to make this "adrenal" healthy.
 

• Olive Oil
• 1 whole Onion, Chopped
• 2 whole Celery Stalks, Chopped
• 1 whole Green Pepper, Chopped
• 1 pound Lean (around 93/7) Ground Beef  *(I used ground turkey instead)
• 4 cloves Garlic, Minced
• 1 whole Jalapeno, Diced
• ½ heads Cabbage (1/2 Large Or 1 Small, About 4 Cups) Chopped
• 1 teaspoon Spicy Paprika
• 1 cup Raw Long Grain Rice *(I used cooked brown rice)
• 4 cups Water
• 3 dashes Worcestershire *(omitted)
• 1 can Crushed Tomatoes (15 Ounces) *(home canned or low sodium)
• Salt and Pepper, to taste

Directions:
Heat iron skillet over medium heat and add a light coating of olive oil.
Sautee onions, celery, and bell pepper until soft, but not cooked through.
Add ground turkey, garlic and jalapeño. Cook until ground turkey is done, stirring and breaking up ground beef pretty much constantly.

(At this point, I transferred everything to the crockpot added the remaining ingredients.  It was ready for our dining pleasure within 4-5 hours.)   

Add cabbage. Mix everything up. Put the lid on the pan and let the cabbage steam in the pan for a few minutes.
Remove lid, add paprika, rice, water, and crushed tomatoes. Reduce heat. Simmer covered for about 25 to 30 minutes or until everything is cooked through. (Or if your family is late getting home, this can simmer for a long time without ruining the soup.)
Salt and pepper to taste, and dig in.

This was the first cabbage soup recipe that pleased my non-picky eaters. Certainly a keeper!