Hearty Winter Soup

Chris rides his bike to Google everyday to work which is wonderful because I get full use of our car.  Lately it has been chilly at night so I wanted to make a hearty hot meal that he could enjoy after riding home.  Tonight I made turkey, chorizo, and chipotle “stoup,” a recipe I found in my Rachael Ray cookbook a few nights ago.  It was really delicious and an easy one-pot-meal. Chris gave it a thumbs up.  (Gotta love that he is always up for a photo opportunity.)

You could easily put this in your crock pot in the morning and have dinner ready when you get home.  I would have done that myself but my movers broke my crock pot, among many other things, (a whole blog post in itself), and I am still working out a settlement with them.

If you don’t like cornbread, pair this soup with Ina’s cheesy homemade biscuits featured in my simple supper post.

Rachael Ray’s Stoup

Ingredients
  • 2 Tbsp. extra virgin olive oil (EVOO), corn oil or vegetable oil (twice around the pan)
  • 1/2-lb. chorizo (Mexican sausage), chopped
  • 2-lbs. ground turkey breast
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 rounded Tbsp. chili powder (a palmful)
  • 1/2 cup hot chipotle salsa
  • Salt to taste
  • 1 cup Mexican beer
  • 2 cups chicken broth
  • 1 28-oz. can chopped stewed tomatoes
  • 1 15-oz. can red kidney beans, drained
  • 1 5-oz. package corn muffin mix, prepared
  • 8-oz. pepper-jack cheese, shredded (1 1/2 cups)
Instructions
  1. Heat a 5-qt. Sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onion, garlic, chili powder and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add broth, tomatoes and beans. Bring to a boil. Reduce heat and simmer 10 minutes.
  2. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Butter the griddle. Ladle batter onto griddle in 3″ cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm.
  3. Pour “stoup” into bowls and top with cheese corn cakes—like a spicy, corn-topped chili pot pie.
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3,552 Responses

  1. I made this soup yesterday, and it was SOOOO good. It will be added to my recipes on hand! YUM-O, thanks for posting!!! I do have a closet delimma to share with you sometime too Haha!

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