Ingredient: Chicken

Comforting 15-Bean Soup (Non-vegetarian)

Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter, Kitchen Manager and Chef at one of our partner agencies –Loaves and Fishes Contra Costa. We are tremendously thankful he volunteers to make this crowd favorite at our sell-out events.

This is a hearty and flexible soup which is great for filling bellies on a budget. The quantities listed below feed 15-20 people!

Ingredients:

Bag of 15-bean soup (or other available beans)
2 Cups diced ham
2 Cups diced mild sausage links
2 Cups diced chicken
2 Cups diced onions
2 Cups diced bell peppers
2 teaspoons chilli powder
2 teaspoons basil
2 teaspoons garlic powder
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon black pepper

Directions

Cook beans until tender according to directions. Save the liquid the beans were cooked in.
Combine rest of ingredients-saute until ham, chicken, and mild links are done and veggies are tender
Combine meat/veggies with beans
Warm together and enjoy!

Chicken Cabbage Salad (Ensalada de Pollo con Repollo)

Ingredients:
• 4 cups cabbage, shredded
• 1 pound carrots, thinly sliced
• 2 cups chicken, cooked shredded
• 1 cup low fat mayo or salad dressing
• 2 apples or pears, chopped
• Salt and pepper to taste

Directions:
Mix all ingredients in a large bowl.

Ingredientes:
• 4 tazas de repollo, rallado
• 1 libra de zanahorias, en rodajas finas
• 2 tazas de pollo, cocido y rallado
• 1 taza de mayonesa baja en grasa o aderezo
• 2 manzanas o peras, picada
• Sal y pimienta al gusto

Direcciones:
Mezcla todos los ingredientes en un recipiente grande.

Chicken Waldorf Salad

Ingredients:
• 3 cup chopped cooked chicken
• 1 medium apple diced
• 1 cup halved grapes
• 1/3 cup low fat mayonnaise
• 1/3 cup low fat plain yogurt
• 1 cup sliced celery
• 2 tsp lemon juice
• 1/4 tsp salt
• 1/2 chopped walnuts, optional

Directions:
Combine beans, celery, onion, and tomatoes in a bowl. Add dressing and stir until well combined. Chill 30 minutes for a cold salad or enjoy at room temperature!

Spicy Chicken Chili (Chili de Pollo Picante)

Ingredients:
• 2 tablespoons cooking oil (vegetable, olive, etc.)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound skinless chicken breast (about 4), cut into thin strips (or add already cooked or canned chicken when you add the beans)
• 4 Tb. Mexican seasoning (premade or make-your-own blend: see box to the right)
• 2 jalapeño peppers, seeds and ribs removed, chopped (optional)
• 1 1/2 cups canned crushed tomatoes with their juice
• 2 1/2 cups canned low-sodium chicken broth
• 2 cans (15oz. each) drained and rinsed black or pinto beans (3 1/3 cups)
• 1/2 teaspoon pepper
• 1/3 cup chopped cilantro (optional)

Directions:
In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the Mexican seasoning. Add the jalapeños (if using), the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro (if using).

Serving suggestion: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

MAKE YOUR OWN MEXICAN SEASONING BLEND:
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt

Ingredientes:
• 2 cucharadas de aceite (vegetal, oliva, etc.)
• 1 cebolla, cortada
• 2 dientes de ajo, cortados
• 1 libra de pechuga de pollo sin piel (4 pechugas, más o menos), ralladas (o se puede poner pollo enlatada cuando pone los frijoles)
• 4 cucharadas de especias mexicanas (se puede comprarlas o hacer su propia mezcla: fíjese en la receta al lado)
• 2 chiles jalapeños, con las semillas quitadas, cortados (opcional)
• 1 1/2 tazas de tomates enlatados con su jugo
• 2 1/2 tazas de caldo de pollo de bajo sodio
• 2 latas (de 15 onzas) de frijoles negros o pintos, desaguados y lavados (3 1/3 tazas)
• 1/2 cucharadita de pimienta
• 1/3 taza de cilantro cortado (opcional)

Direcciones:
En una olla grande, caliente el aceite a fuego lento. Ponga la cebolla y ajo; cocínelos hasta que estén tiernos, casi 3 minutos.

Subir el fuego a nivel regular y ponga el pollo. Cocínelo hasta que ya no esté rosado, 2-3 minutos. Ponga las especias mexicanas. Ponga los chiles jalapeños (si los está usando), los tomates con su jugo y el caldo de pollo. Hierva el chili, cubra la olla y reduzca el fuego a nivel lento y déjelo hervir por 15 minutos.

Descubra la olla y ponga los frijoles y pimienta. Déjelo hervir hasta que el chili esté más denso, 15 minutos más. Sirva con el cilantro encima (opcional).

Sirva con: Pan de elote siempre es un buen complemento para el chili. O sirva el chili sobre pasta macaroni o arroz.

HAGA SU PROPIA MEZCLA DE ESPECIAS MEXICANAS:
• 4 cucharaditas de chile en polvo
• 1 cucharada comino molido
• 2 cucharaditas orégano seco
• 1 cucharadita de sal

Ingredient: Chicken

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