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Fall means soup

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By Ciara Hyatt, Cooking Columnist

Fall is on its way and with it come some of my favorite things: leaves of every color calling all around us, football, cool nights around a campfire, the sweet comforting aroma of warm breads and pies straight from the oven, and hot soup simmering on the stove all day. Ahh, I can’t wait!

I love to get up on a Saturday morning and get a pot of soup going for lunch or dinner on a cool day and one of the best parts is that they are usually very good for you.

Here are some of my favorite soup recipes:

Southwestern Chicken Tortilla

Ingredients:

1 tbsp vegetable oil

2-32 oz boxes of chicken broth

2 lbs of chicken (diced) or get a rotisserie chicken

1- small can of rotel (original)

1 small bag frozen corn

1 tbsp corn starch

2 tsp cumin powder

2 tsp garlic powder

Salt (if necessary)

Toppings:

Cilantro

Light sour cream

Baked tortilla chips

Reduced fat sharp cheddar cheese

Directions:

Season the chicken with garlic, salt, and cumin and sauté in a tbsp of vegetable oil until cooked.

Add broth, rotel, corn, cumin, garlic, and salt (if desired)

In a separate bowl, mix a tbsp of cornstarch with 3 tbsp of broth to make a paste and add to the pot (to

thicken the soup) add more if desired.

Bring to a boil. Then turn heat to low to simmer for 20 minutes.

Top with baked corn chips, sour cream, cheese, and cilantro.

I love to serve this with cheese quesadillas on the side to make a complete meal.

Minestrone Soup

2 tbsp extra virgin olive oil

1 large onion, diced

1 large zucchini, chopped

1 28 oz can of petite diced tomatoes

1 14 oz can of crushed tomatoes

1 15 oz can of kidney beans

1 large carrot diced

1 bunch of kale, chopped

1 28 oz can of Italian green beans, drained

1 cup elbow pasta

2 tsp dried oregano

2 tsp dried basil

2 1/2 tsp garlic powder

6 cups of low sodium chicken broth

1/3 grated Parmesan cheese

2 tbsp chopped fresh basil

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and cook until tender. Add carrots and zucchini and cook until they start to become tender (about 5 minutes).

Add dried basil, oregano and garlic. Add the tomatoes and chicken broth and bring to a boil. Reduce the heat to medium-low and add the rest of the ingredients. Stirring occasionally, Cook until the pasta is tender (about 10-12 minutes.

Top with Parmesan cheese and fresh basil.

Ciara Hyatt is owner/chef of Homemade Takeout in Lawrenceburg. Follow her on Facebook or call her at 502-680-0575.