Extra virgin olive oil
1 canned chipotle chile in adobo sauce, minced with 1 teaspoon of the adobo sauce *(you may be tempted to use more than one chili. DON'T!)
1 large onion, chopped
1 cup carrot, chopped
1 teaspoon ground cumin
2 teaspoon ground oregano
6 garlic cloves, minced
6 cups chicken broth
2 small chicken breasts, cut into bite size cubes
1 cup beans (I used pinto)
15 oz. can of tomato sauce
1/2 cup chopped fresh cilantro
1 teaspoon salt
Heat a some olive oil in a pot over medium heat. Add
the chile, adobo sauce, onion, carrot, cumin, oregano, and garlic. Cook
until the onion is tender, approximately 5 minutes, stirring frequently.
Add the broth, and bring to a boil. Add chicken, beans, and tomato sauce. Cover and simmer for 20 minutes, until the carrots are tender, and chicken is done. Stir in cilantro. Simmer for 5 minutes, and
then season with the salt, adding more to taste, if necessary.
YAY! It's soup season! I absolutely love soups. And I love these biscuits. Is there anything better than warm soup and biscuits on a cold night? I think not! These biscuits are yummy, and hit the spot. Every time.
Garlic Cheddar Biscuits
2 cups biscuit mix. (Use store bought, or make your own)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
a large bowl, mix together biscuit mix, cheese and garlic powder. Add
in milk, and stir until well mixed. (Heads up - the dough will get very
a spoon or with your fingers, shape the dough into biscuit-sized
clumps, and drop onto the baking sheet. (Note that the dough will pretty
much hold its shape when baked, so feel free to pat down random peaks
in the dough if you'd like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
the biscuits bake, prepare the warm butter mixture by mixing together
the melted butter, oregano and garlic salt in a small bowl. As soon as
the biscuits are removed from the oven, brush the biscuits (while they
are still on the baking sheet) with the mixture until they are
This soup is super yummy, super clean, and super easy. Enjoy!
Coconut Lentil Soup
2 cups red split lentils 1 onion, finely chopped 1 red bell pepper cut into 1/2 inch dice 1 fresh jalapeno or serrano chili, finely chopped, including seeds 1 tablespoon fresh peeled and minced ginger 2 garlic cloves, finely chopped 1 tablespoon curry powder 1/2 teaspoon cinnamon 2 teaspoons salt 1/3 cup tomato paste 7 cups water 1 can unsweetened light coconut milk 1 15-ounce can of chickpeas 1 tablespoon freshly squeezed lime juice fresh cilantro and lime wedges for serving
Heat the tablespoon of olive oil in a dutch oven or large soup pan and
add the onions, bell pepper and jalapeno and cook for 5-7 minutes until
the vegetables have softened and start to take on some color. Add the
garlic, ginger, spices and tomato paste and continue to cook for 2-3
more minutes until the mixture is toasty and fragrant. Add the water,
coconut milk, lentils and chickpeas and cook uncovered for 20 to 25
minutes adding the lime juice at the end of cooking. Taste and adjust
with more salt or more lime juice if desired. Serve the soup topped
with a sprinkling of fresh cilantro and some extra limes on the side.
OR (the easiest method) Throw it all in the crockpot! I don't notice a difference in taste, and it is definitely easier.