Friday, December 3, 2010

Winter Soups

I know I shouldn't whine about San Francisco winters. It doesn't snow, it doesn't go below zero... that said, it's rainy, muddy, windy, and downright depressing. And for a girl who has spent practically her whole life in warmer parts of California, the SF winter is particularly unbearable!

Soup is my favorite winter food. Remember those Campbell's commercials where the snowman comes in for a bowl of chicken noodle, and melts into a cute, freckly little boy? That's exactly how I feel... it's so warm and comforting!

Sometimes I have the kind that comes in a can or box for convenience reasons. However, I honestly haven't found one that met my standards. So I've started making soup in big batches, so I can freeze individual portions for later on. My favorites are corn chowder, tomato basil, butternut squash... and lately, turkey chili!

Here's my recipe for a fast turkey chili. I know it's not authentic... I actually just used a black bean soup recipe, but added corn and ground turkey and random seasonings on a whim. Even though it was a random experiment, it turned out really well for some reason. It's not prize-winning, but it definitely beats the can. With salsa and canned black beans, you can make it in less than 30 minutes. I love serving it with shredded cheese, sour cream, and diced onions. (Random note: I used to detest sour cream, but I think sour cream on chili has finally converted me. Not sure if I can stand it outside of this soup.)

Fast Turkey Chili

  • 1 can black beans
  • 1 jar Southwestern salsa
  • 1/4 cup chicken stock
  • 1/4 cup diced onions
  • 1/2 lb ground turkey
  • 1 tsp cumin
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
1. In a saucepan, combine black beans, salsa and chicken stock. Bring to a boil, then simmer.
2. In a pan, saute onions in a little bit of oil. After the onions have caramelized, add ground turkey and bay leaf. Add salt and pepper and brown the turkey.
3. Add turkey, chili pepper, cumin to the saucepan. Simmer for 15 minutes or until thickened. Serve with cheddar, dollop of sour cream, and green onion.

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