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Healthy Mexican Chicken Soup for Two

August 28, 2014

Healthy Mexican Chicken Soup 1 | Espresso and CreamI know it’s August, and I’m supposed to be posting all about summer produce and salads and using up the last of what summer has to give us. But here in Minnesota, we’re experiencing a bit of a cool down that has me convinced fall weather is just around the corner, which means we’ve got football and sweaters and comfort food to look forward to, along with about 10,000 different ways to eat pumpkin. Believe me, I’m excited.

Today, in honor of cooler temps and the start of college football season I’m kicking things off with a soup recipe that’s healthy, easy and incredibly filling. Every time I make soup, I wonder why I don’t make soup more often. I think somewhere deep down inside I have this idea that soup has to be difficult, when in reality it’s just a matter of throwing whatever you have on hand together into a single dish.

One of my biggest requirements when it comes to soup is that it has to be thick, not watery. I don’t mind the flavor of broth-based soups, but when it comes to eating soup for dinner, I believe soup has to be thick and hearty in order to really satisfy. Instead of adding cream to this soup, I blended up a can of white beans into the base to give the soup thickness and body without adding a lot of fat. An added bonus? The beans provide fiber and extra protein, in addition to the chicken.

I hope you all have a wonderful Labor Day weekend and watch more football than humanly possible! Also, don’t forget to enter the Food Should Taste Good giveaway before time runs out!

Healthy Mexican Chicken Soup | Espresso and Cream


Healthy Mexican Chicken Soup for Two
Recipe type: Entree
Cuisine: Mexican
Serves: 2
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground cayenne pepper
  • 2 cups chicken broth
  • 1 can (15 oz) cannellini beans, drained but not rinsed
  • 2 cooked boneless, skinless chicken breasts, chopped
  • 1 tablespoon chopped cilantro
  • Juice from ½ of a lime
  • Additional fresh cilantro, shredded Mexican blend cheese and tortilla chips, if desired
  1. In a medium stockpot over medium high heat, heat olive oil. Add onion to pot and cook 4 to 5 minutes or until onions are tender and translucent. Add garlic and cook 1 to 2 minutes more. Add the cumin, salt, pepper and cayenne to the soup and cook 1 minute more, stirring frequently.
  2. Pour chicken broth into pot along with the beans. Use an immersion blender to blend the mixture until nearly smooth but some texture still remains. (Alternately, you could use a blender, just make sure the liquid isn't hot.)
  3. Add the chicken, cilantro and lime juice to the soup and bring mixture to a simmer. Spoon into bowls. Top with additional cilantro, shredded cheese and tortilla chips, if desired.



Super Simple Carrot Soup

March 12, 2010

This post is going to have to be short and sweet. You see, I’m going away for the weekend. Flying away to be exact. To Colorado for a long weekend of skiing with family and friends. I’ve been skiing since I was very little, but my last ski trip (to Vermont) was more than memorable. It involved a family road trip, a lost driver’s license, and three days of skiing with four Floridians (my sisters, step-mom, and dad) – two of which hadn’t ever seen snow before the trip.

I spent a lot of time skiing alone. Which is why I’m so excited to get to Colorado for some great skiing with some even better people.

But you’re here for the food, not my family vacation stories. So…..

Do not, for one second, think that I can’t see the irony in following up a sinfully-rich chocolate tart with a bowl of carrot soup. But people, myself included, seem increasingly concerned with balance, which for me means I can fill your minds with sugar-coma-inducing desserts as long as I intersperse a few vegetables in between posts, right?

I have made this carrot soup for more events than I can even name, most recently for the first course of my extended family Thanksgiving. It’s so easy, and it never ceases to amaze me how many people ask me for the recipe. The carrots give great texture to the soup, and the spices and bacon bring plenty of salty, savory goodness. A few months back, I posted this recipe on my website. And now I’m bringing it to Espresso and Cream. For the ‘Super Easy Carrot Soup’ recipe, click here.

Enjoy your weekend!


Spiced Black Bean and Turkey Soup

January 8, 2010

Winter is here in, in a BIG way, and based on the weather forecast for the rest of the country, chances are temperatures have been lingering well below average no mater where you are. It’s so terribly cold here that even making a trip to the grocery store (which for me is less than a half a mile) takes an extra kick in the pants, usually from my stomach growling ‘feed me!’

Not all too long ago, I used to be intimidated by the idea of making soup. Something about soup, in all its deliciousness, seemed intimidating. But truth be told, soup is one of the easiest meals to make. Of course I’m going to give you the recipe of this Spiced Black Bean and Turkey Soup, but don’t get frustrated thinking you need all the ingredients listed; make do with ingredients in your pantry.

This soup recipe makes enough for 4-6 people. Since there’s no way I will be able to eat that much soup before it goes bad, I’m freezing half in case friends drop by and I need a homemade meal quick. Anyone else out there have a great soup recipe or family favorite they go to when the temperatures drop?


*1 (32 oz.) container reduced-sodium chicken broth
*1 can white beans or butter beans
*1 cup milk
*1/2 tsp. ground marjoram or oregano
*1 tsp. salt
*1/2 tsp. cracked black pepper
*1/2 tsp. paprika
*1/2 tsp. rubbed sage
*1/2 tsp. dried thyme
*1 tsp. dried parsley
*1 lb. ground turkey or ground chicken, browned
*1 can black beans
*1/2 cup sliced black olives
Extra parsley and paprika for garnishing (optional)


*In a blender, combine half of the broth and the white beans. Blend until smooth. In large pot, combine broth/bean mixture, remaining broth, milk, and spices. Whisk until well-combined.
*Heat mixture over medium-high heat until hot but not boiling. Add in ground turkey, black beans, and olives.
*Garnish with additional parsley and paprika, if desired.