Creamy Roasted Tomatillo Soup Wturkey And Bacon Recipes

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

TOMATILLO SOUP

Steps:

• Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
• Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
• Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
• When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

BACON AND ROASTED VEGGIE SOUP

Steps:

• 1. Cut all peppers in half and remove seeds. Cut carrots in half (I left skin on). Leave skin on garlic as well. Place all veggies on oiled baking sheet. Bake 300° for 1- 1/12 hrs.
• 2. Once your remove veggies, place bacon on baking sheet and cook at 400° for 20-30 min.
• 3. Place all veggies except carrots in food processor (remove skin from garlic). Add a little chicken broth, about 1/2-1 c and puree. Remove and place in soup pot.
• 4. Place carrots in processor with another 1/2 c of broth and puree. Also add to soup pot along with crushed tomatoes and remaining chicken stock. Add salt, sugar, pepper, paprika, thyme and lemon juice. Simmer on low heat while bacon cooks.
• 5. Once bacon is cool, chop it up and put in soup and simmer 15 min. longer. Serve with grilled cheese sammies, YUM
• 6. Some of my other soups you may enjoy: https://www.justapinch.com/recipes/soup/vegetable-soup/smokey-roasted-tomato-and-pepper-soup.html https://www.justapinch.com/recipes/soup/beef-soup/roasted-vegetable-soup-with-andouille-sausage.html https://www.justapinch.com/recipes/soup/vegetable-soup/roasted-tomato-soup.html https://www.justapinch.com/recipes/soup/vegetable-soup/rustic-italian-soup.html https://www.justapinch.com/recipes/main-course/chicken/chicken-tomatillo-chowder.html https://www.justapinch.com/recipes/soup/chicken-soup/tomatillo-bacon-ham-corn-chowder.html https://www.justapinch.com/recipes/soup/chicken-soup/creamy-roasted-tomatillo-soup-w-turkey-and-bacon.html https://www.justapinch.com/recipes/soup/chicken-soup/chicken-pot-pie-soup-4.html https://www.justapinch.com/recipes/soup/vegetable-soup/good-ole-creamy-ham-and-veggie-soup.html