Soup’s on and this week, it’s all about chicken! With temperature highs only predicted in the fifties this week, it’s the perfect time to break out the soup pot with this week’s satisfying recipes. Cheesy Chicken Chowder is rich and hearty. You’ll also enjoy two varieties with a little south of the border flavor – Spicy Chicken Soup and Enchilada Soup. Next week – where’s the beef? Happy eating!

Chowder

3 C. chicken broth 2 C. diced and peeled potatoes 1 C. diced carrots 1 C. diced celery 1 med. onion, diced 1 1/2 tsp. salt 1/4 tsp. pepper 1/4 C. butter, cubed 1/3 C. all-purpose flour 2 C. milk 2 C. shredded cheddar 2 C. cooked chicken diced

In a large stockpot, bring broth to a gentle boil over medium heat, then reduce heat to low. Stir in vegetables, salt and pepper. Cover and simmer until veggies are tender – about 15 minutes. In a small saucepan, melt butter over medium heat. Whisk flour into butter until smooth. Slowly stir in milk. Bring to a gentle boil, stirring until thickened. Reduce heat to low and stir in cheese until melted. Pour cheese mixture into soup pot and stir until well-blended. Add cooked chicken and heat through.

Spicy Mexican Soup

2 T. vegetable oil 1 large onion, finely chopped 1 large garlic clove, minced 4 whole, fresh jalepenos 1 1/2 tsp. chili powder 1 14.5-oz. can diced tomatoes 1 15-oz. cans pinto beans, drained and rinsed 6 C. chicken broth 4 large boneless, skinless chicken breasts 2 T. freshly chopped cilantro 1 C. tortilla chips 1 C. shredded cheddar 1/2 C. sour cream

Boil chicken breasts until tender. Remove from water, cool, chop and set aside. Add oil to large soup pot with heat set on medium high. Remove stem and seeds from jalepeno, then finely chop. Saute in oil with onion and garlic until onion is soft. Stir in chili powder. Add tomatoes, beans, chicken broth, chicken and cilantro. Simmer for 10 minutes. Divide cheese among four individual soup bowls or crocks. Ladle soup over cheese. Top with crushed tortilla chips. Serve with a dollop of sour cream.

Enchilada Soup

2 T. olive oil 1 medium onion, chopped 1 garlic clove, minced 1 14-oz. can beef broth 1 14-oz. can chicken broth 1 10-oz. can cream of chicken soup 1 4-oz. can green chiles 2 C. cooked and shredded chicken breast 1 1/2 C. cold water 1 T. Worcestershire sauce 1 tsp. ground cumin 1 tsp. chili powder 1/2 tsp. black pepper 3 C. shredded Monterey Jack cheese 1 C. tortilla chips, broken

Add olive oil to a large stockpot. Saute onion and garlic until soft. Stir in broths, soup, chiles, chicken, water, Worcestershire sauce and spices. Bring to a boil, reduce heat and simmer for at least 1 hour. Stir in chips. Serve in bowls and top with