Easy, healthy recipes with a southwestern flare
hot and cold soups and stews
This Chicken and Vegetable Soup was made using the week’s leftovers – the last of a roasted chicken, some leftover green beans, and fingerling potatoes, and few other fresh vegetables I had in the fridge.
Not a traditional New Mexican posole, but a posole none the less. Posole with Italian sausage, chile (of course), tomatoes and kale. Hearty and delicious.
This Indian inspired Fish and Clam Bisque is seasoned with fenugreek and garam masala, yielding a scrumptious broth that requires a loaf of French bread so that you don’t miss a drop!
A healthy and hearty green chile chicken and mushroom soup made with a tasty chicken stock, just the right mix of herbs and spices and a touch of cream.
Posole is used throughout New Mexico in a traditional holiday stew. However, I love using it other ways like this hearty soup made with Mexican chorizo, posole, mushrooms and Swiss chard.
A Corn Chowder with Smoked Ham, potatoes, corn and stock. A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor.
This Butternut Squash Soup with Apples and Red Chile screams FALL and cooler nights. It’s hot, spicy, a touch sweet, savory, and hearty. A great soup to serve in a cup and sit by a warm fire.
Definitely an autumn soup. This soup is made with fresh, roasted red peppers – a mix of sweet red peppers and spicy red chile peppers, A large, ripe, meaty tomato is added for bulk and another layer for flavor. Serve with a grilled cheese for the perfect meal.
A calabacitas chowder that uses cooked and pureed summer squash as the base, cooked with leeks, corn, and green chile. A delightful way to enjoy fall produce.
A cold curry soup made with a variety of vegetables (mostly green and white). I usually use leftovers or those small pieces in the crisper with an unknown purpose. Avocado is used as a flavorful thickener.
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