Tea soup: week one
This week I tried a black tea made by ®evolution, Sweet Ginger Peach. The tea is packaged in this plastic container which allows you to see the tea. Besides smelling fantastic it looked good. The tea is in what looks to be a silken mesh infuser bag. Keith is a big fan of this tea and has been taking it every night to alleviate his cough. This tea might be a bit too much for my delicate palate though with a bit of honey I can see myself drinking it again. I am inclined to try one of their other blends.
So I did the tea now how about that soup. Earlier this week I made White Chili inspired by this kit but I had to add my own twist. My recipe is below based on the kit mostly with some additions. It was so good that it's gone now.
2 cups assorted dried beans: Great Northern, navy and yellow eyed
1 bay leaf
6 cups chicken broth
2 teaspoons ground cumin
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1 medium onion, divided and chopped
1 large stalk celery, chopped
1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1 15oz. can fire roasted tomatoes with juices
1 4oz. can chopped green chilies
salt to taste
Wash beans, cover with plenty of water and soak over night.* Drain the beans. In a large stock pot add the broth, beans, seasonings and bay leaf. Cover and simmer an hour and a half. After simmering for one hour begin cooking the chicken. Place chicken in a pan cover with water cook until tender. Drain liquid. This should yield 1 1/2 to 2 cups of chicken. While the chicken is cooking sauté over medium heat the onion and celery in some olive oil in a medium pan. Check the beans. If they are too firm simmer another 30 minutes, if the beans are tender add the cooked chicken, sautéed vegetables and canned tomatoes to the stock pot. Cover and simmer 30 minutes. Add the chopped green chilies and simmer for 30 minutes more.
This soup goes great with some cornbread. I like to garnish it with some chopped avocado and fresh chopped cilantro. This is a mild chili so if you want some more heat then add a chopped jalapeño to your sauté step. Not that bold but still want heat how about using some chopped jalapeño for garnish?
*Forgot to soak the beans then do this: Wash dried beans place in stock pot cover with 2 inches of water and bring to a boil. Boil 5 minutes and let stand covered about an hour. Drain beans.*
And for you low on time people here's how to make this soup fast. Remember the flavors will not be as rich but still this will be a good healthy meal.
1/2 cup chopped onion
1/2 cup chopped celery
3 cups chicken broth
1 bay leaf
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1 15oz. can fire roasted tomatoes with juices
2 cups pre-cooked chicken
1 4oz. can chopped green chilies
1-2 15 oz. can beans such as navy or great northern, rinsed and drained
salt to taste
In a large stock pot over medium heat sauté the onion and celery about 3 minutes. Slowly add the broth. Add bay leaf, dried spices and canned tomatoes. Simmer covered 30 minutes. Add the chicken and chilies simmer 30 more minutes. Right before serving add the beans.
So I did the tea now how about that soup. Earlier this week I made White Chili inspired by this kit but I had to add my own twist. My recipe is below based on the kit mostly with some additions. It was so good that it's gone now.
2 cups assorted dried beans: Great Northern, navy and yellow eyed
1 bay leaf
6 cups chicken broth
2 teaspoons ground cumin
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1 medium onion, divided and chopped
1 large stalk celery, chopped
1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1 15oz. can fire roasted tomatoes with juices
1 4oz. can chopped green chilies
salt to taste
Wash beans, cover with plenty of water and soak over night.* Drain the beans. In a large stock pot add the broth, beans, seasonings and bay leaf. Cover and simmer an hour and a half. After simmering for one hour begin cooking the chicken. Place chicken in a pan cover with water cook until tender. Drain liquid. This should yield 1 1/2 to 2 cups of chicken. While the chicken is cooking sauté over medium heat the onion and celery in some olive oil in a medium pan. Check the beans. If they are too firm simmer another 30 minutes, if the beans are tender add the cooked chicken, sautéed vegetables and canned tomatoes to the stock pot. Cover and simmer 30 minutes. Add the chopped green chilies and simmer for 30 minutes more.
This soup goes great with some cornbread. I like to garnish it with some chopped avocado and fresh chopped cilantro. This is a mild chili so if you want some more heat then add a chopped jalapeño to your sauté step. Not that bold but still want heat how about using some chopped jalapeño for garnish?
*Forgot to soak the beans then do this: Wash dried beans place in stock pot cover with 2 inches of water and bring to a boil. Boil 5 minutes and let stand covered about an hour. Drain beans.*
And for you low on time people here's how to make this soup fast. Remember the flavors will not be as rich but still this will be a good healthy meal.
1/2 cup chopped onion
1/2 cup chopped celery
3 cups chicken broth
1 bay leaf
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1 15oz. can fire roasted tomatoes with juices
2 cups pre-cooked chicken
1 4oz. can chopped green chilies
1-2 15 oz. can beans such as navy or great northern, rinsed and drained
salt to taste
In a large stock pot over medium heat sauté the onion and celery about 3 minutes. Slowly add the broth. Add bay leaf, dried spices and canned tomatoes. Simmer covered 30 minutes. Add the chicken and chilies simmer 30 more minutes. Right before serving add the beans.
Comments
Amy - Two Tea Girls at steepedinstyleteas.blogspot.com