Recipe Tag: Soups with Meat

Chicken and Sweet Potato Stew (IBD-Friendly) – Virtual

Place 2 tsp olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.

Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, zucchini, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the spinach and chicken and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

Chicken and Sweet Potato Stew – HmF – Virtual

Gather all ingredients and equipment.

Heat up a large saucepot on medium-high heat. Once warm, add 1 tsp of olive oil.

Once heated add cubed chicken breast.

Once chicken is cooked thoroughly, remove from pot and set aside until later. Add the rest of the olive oil (1 tsp), minced garlic, and onion. Cook on medium heat until onion is translucent and softened. Stir often to ensure garlic does not brown.

Add kale, sweet potato, bell pepper, tomatoes, tomato paste, and stock.

Season with chili powder, cumin, oregano, cinnamon, red pepper flakes, and salt. Turn to medium-high heat and bring to a boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally to prevent sticking.

Once potatoes are done, stir in kidney beans, corn, and chicken breast. Cook for a couple more minutes. Remove from heat.

Top with cilantro and serve with lime wedges.

Chicken and Sweet Potato Stew – Large Batch

Gather all ingredients and equipment.

Place the olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned.

Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the zucchini and cook for 5 minutes.

Add the spinach and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

One Pot Beef and Bean Chili – Virtual

Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remaining ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

One Pot Beef and Bean Chili

Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remaining ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

Chicken and Sweet Potato Stew (IBD-Friendly)

Place 2 tsp olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.

Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, zucchini, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the spinach and chicken and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

GERD-Friendly White Chili

Place the oil in a large stock pot over medium heat.

Add the onion and garlic and cook for about 5 minutes. Stir frequently and don’t let the onions brown.

Add the chicken and cook for about 5 minutes. Stir frequently.

When the chicken has browned lightly add the beans with the liquid from the can, potatoes, stock and white wine.

Add the chili powder, cumin, cayenne and oregano.

Stir and cook over low heat simmering for 60 minutes. Stir occasionally.

Add 4 ounces of the grated cheese, stir and heat through. Do not allow the chili to boil.

Serve with 2 teaspoons reduced fat sour cream, 1/4 ounce grated white cheddar, green onions, and 1/4 avocado per serving as garnish.

Low Sodium Creamy Poblano and Chicken Stew

Preheat the oven to 325°F.

Place the poblanos inside and roast, turning occasionally, for about 20 minutes.

Remove from the oven and place in a paper bag to cool.

While the peppers are roasting place the olive oil in a medium sauce pan over medium heat.

Add the garlic and cook for about two minutes. Stir frequently.

Add the onion and celery.

Cook for about 5 minutes until the onions begin to soften. Stir frequently.

Add the stock, water, jalapeno, cumin, chili powder, salt, and pepper.

Remove the poblanos from the bag and the skins should slip off easily.

Peel the peppers and remove the seeds.

Chop and add to the soup.

Reduce the heat to medium-low and simmer for about 20 minutes.

Using a blender or stick blender, puree the soup.

Add the milk, potatoes and corn.

Cook for about 8 minutes until the potatoes begin to soften.

Add the chicken and cook for about 8 to 10 minutes until the chicken is just cooked. Stir occasionally.

When the chicken is cooked through, add the shredded jack cheese.

Serve topped with cilantro leaves and crumbled taco shells.

Cream of Chicken Soup

Place the olive oil in a large sauce pan over medium heat.

Add the onion and cook for about three minutes, stirring frequently.

Add the stock, reduce the heat to low, and simmer for 20 minutes.

Using a blender or stick blender, puree the soup until smooth. Return the pureed soup to the pan.

Add the chicken, salt, pepper, thyme, potatoes, and carrots.

Simmer for 20 minutes, stirring occasionally.

Add the peas and stir.

Place the milk in a small bowl.

Add the cornstarch to the milk and stir until smooth.

Slowly add the milk mixture to the soup while stirring. Heat for about 5 to 10 minutes to bring the soup back to a simmer. Do not allow the soup to boil.

Serve.

Low Sodium Crawfish Chowder

Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.

Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 – 3 minutes, reducing the heat to medium-low if necessary.

Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.

Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.

Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.

Add the unsalted butter and stir well until melted. Serve.