Something Like Chicken Chili

On the first cool night of fall, I wanted either Chicken Chili or Chicken Tortilla Soup. Soups and stews are not in my usual repertoire so I kinda made it up with the help of The Joy of Cooking cookbook and a few online recipes. At first I didn't think I had a winner, but when I served it over blue corn tortilla chips topped with sour cream, grated cheese and fresh cilantro - magnifico!

Mexican Chicken Soup

Mexican Chicken Soup

1 lb. chicken breasts
4 cups chicken stock
2 Tbs. olive oil
1 cup chopped onions
1/4 cup chopped celery
1 Tbs. finely chopped garlic
2-3 jalapeños, seeded and chopped
3 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup canned diced tomatoes, drained
1 can cannellini beans, drained
1 bunch cilantro, stems and leaves separated
3 Tbs. lime juice
optional: corn chips, sour cream, shredded cheese

In a pot, combine chicken and broth, bring to a boil then lower heat, partially cover, and simmer 15-20 minutes until chicken is just cooked through. Remove chicken to a cutting board to cool and reserve broth, skimming fat.

Meanwhile to prepare cilantro, finely chop the stems and set aside.  Coarsely chop most of the leaves and set aside. Reserve some leaves for final presentation.  To prepare chicken, shred the chicken breasts in bite size pieces when cool enough to handle.

In a Dutch oven, heat oil over medium heat then add onions and celery. Cook 4 minutes then add garlic and jalapeños and cook one additional minute. Add chili powder, cumin, oregano, and salt to vegetables and cook, stirring, 1 minute. Add tomatoes, chopped cilantro stems, and reserved broth. Bring to a simmer and cook uncovered for 10 minutes. Add the chicken, beans, chopped cilantro leaves and lime juice. Simmer 5 minutes. Salt to taste. If serving over salted tortilla chips, don't add additional salt.

To serve:  add blue corn chips (Xochitl) to a bowl, spoon soup over chips, add a dollop of sour cream, shredded cheese, and top with cilantro leaves.  Yummy!

Summer Squash Replaces Potatoes?

I love zucchini and could eat it sautéed every night but the fam demands new ways to enjoy it. Tonight I cooked up summer squash gratin which was quite tasty. I really liked the garlic infused white sauce. I don't think I got a photo but the link to the original recipe is below.

Squash Gratin

(from Good Housekeeping)

2 lbs zucchini squash, trimmed and halved lengthwise
2 lbs yellow squash, trimmed and halved lengthwise
2 Tbs. olive oil
salt & pepper
2 Tbs. butter
2 garlic cloves, crushed with press
3 Tbs. flour
1 cup milk
1 tsp. fresh thyme leaves
1 cup grated Gruyere cheese (I substituted Swiss)

Salt and pepper the squash and toss in olive oil. Place cut side down on a parchment lined cookie sheet. Broil for 7 minutes then turn over and broil 8 minutes longer. Remove from oven and set aside. Reduce oven temperature to 425 degrees.

Meanwhile, heat butter and garlic in a saucepan over medium heat until butter melts and garlic becomes fragrant. Add flour and whisk for one minute. Slowly stir in milk until smooth. Add thyme, 1/4 tsp. salt and 1/4 tsp. pepper. Cook until thick. Remove from heat.

Grease a 3 qt. baking dish. Thinly slice the squash. Layer half of the squash in the prepared dish and top with white sauce. Repeat with remaining squash and white sauce. Sprinkle top with cheese. Bake 15 minutes and then broil 2-4 minutes to brown the top. Remove from oven and allow to stand for 5 minutes.