Summer Colds & Green Goddess Soup

12 09 2013

We have had an up and down summer. While I have still been ‘in the kitchen’, my drive for new recipes has been low. I felt over-taxed this summmer and Ken really stepped up to the plate when we got the new Weber BBQ and smoker. We smoked a lot of protein this summer, probably another reason why I haven’t been posting many recipes as I made a lot of salads and left all the dirty-meaty work to him. Thank God for my husband.

We have both been in a bit of a funk lately as our lovely cat Winnie has been diagnosed with renal failure. She had an infection that alerted us/vet to the slow decline of her kidneys. We have spent a rough week with her, fighting to get meds down her throat and getting loads of water into her to flush out the kidney infection. Trying to make a cat do anything is stressful, especially every two hours for four days. We are both pretty tired and of course that is when we got hit with a summer head cold. Nothing too major, but bad enough that all you wanted was some soup and a lay down on the couch.

im-gonna-eat-all-the-soup-in-the-world
Enter Green Goddess Soup…I wanted chicken soup, but not tortilla soup, but sort of like a Mexican inspired soup, but with avocado in it, and cilantro. So this green soup was born! It is a cross between a William Sonoma lime chicken soup and tortilla soup with loads more protein, some good vitamins from the green veggie, garlic for kicking the cold out and a whole lotta lime for vitamin C.

Green Goddess Soup
Adaptation by moi!

1 lb of chicken, boneless-skinless
1 onion, chopped
1 large clove of garlic, chopped
1 tbsp FOC (I used EVOO because I was keeping it green)
1 can of diced green chiles
8 jalapeno peppers, chopped without seeds
1 tbsp cumin
2 tsp oregano
2 tsp chipolte spice (optional)
1 tsp liquid smoke (optional)
3 or 4 limes, juiced
4 cups of chicken stock
1 large handful of chopped cilantro (~ 1 cup)
2 large avocados

Get a large pot or your dutch oven out and throw in your FOC to get it warm. Add chopped onions and garlic and saute for 5 minutes until they are tender. Add chopped jalapenos and let them saute until they are just starting to get tender then add uncooked chicken and saute until almost cooked, leaving all that wonderful chicken juice in the pot as it will add more flavour to the stock.

At this point I throw in all the spices as I like them to cook off some of the raw flavour. I think cumin especially is a spice than needs a bit of cooking so it gives off a mellow flavour. Cook spices maybe 2 minutes before adding all the liquids; stock, limes and green chiles. Add the cilantro and ONE of the avocados, chopped up, give it a huge stir, pop on the lid to allow a simmer and walk away.
DONE.. but I always like soup to really simmer, with the lid slightly off, to come into it’s own.

This soup makes 12 cups and serve with some more avocado diced on top if you so choose. The serving is one cup, but maybe 1.5 if you are really feeling awful. Nuts are based on one cup:
calories 118, carbs 4 (NET 3), Fat 6g, Protein 13g, Sugar 1g

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2 responses

19 09 2013
http://www.tarponfisher.com/inshore-fishing-in-key-west/

I don’t even know how I ended up here, but I thought this post was great.
I don’t know who you are but certainly you are going
to a famous blogger if you aren’t already 😉 Cheers!

20 09 2013
geokatgirl

Thanks!! Maybe I should do more fish recipes? Amazing pics on your blog!

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