Tex-Mex Chicken Soup

I love the Tex-Mex Chicken Soup because it’s so versatile and has many variations – great for any diet!

·      You can use whatever veggies you have from your garden or, if you’re so lucky, the neighbor’s excess.

·      Make it vegetarian by leaving out the chicken and using vegetable broth instead of chicken broth.  

·      Add black beans and brown rice for a complete protein.  

·      Serve it hot or cold.  

·      Omit the chicken broth and serve it as a side dish or do not cook the vegetables and serve it as a salad with a lovely balsamic vinaigrette.

This recipe can be adjusted to be low-carb, vegetarian, vegan or gluten-free.

 ~ Charmane

Tex-Mex Chicken Soup

2 tablespoons extra virgin olive oil

1 large onion, coarsely chopped

1 large bell pepper, coarsely chopped

3 large celery stalks, coarsely chopped

4 large button mushrooms, thinly sliced

2 large carrots, coarsely chopped

3 large cloves of garlic, finely chopped

1-32 oz. can of diced tomatoes, in their juice

1 medium-sized Cubanelle pepper, finely chopped

8 cups chicken stock, low sodium

2 tablespoons s.a.l.t.sisters Tex-Mex Rub

1 cup corn kernels, fresh or frozen

3 oz.  black olives, chopped

Juice of one lemon juice

½ cup cilantro, chopped

4 cups cooked chicken, coarsely chopped

Sea salt, to taste

Black pepper, freshly ground, to taste

Sour cream

Cheddar cheese, shredded

Heat the olive oil in a large, heavy-bottomed stockpot over medium heat.  Add onion, bell pepper, celery, mushrooms, carrots and a pinch of sea salt.  Let the vegetables sweat until they begin to soften, approximately 8 minutes,  stirring occasionally.  Add garlic; continue cooking for 2 more minutes.

Add the diced tomatoes and deglaze the pan.  Add the pepper, chicken stock and Tex-Mex rub.  Increase the heat to high and bring to a simmer.  Once simmering, reduce heat to low, cover and cook until the vegetables are fork-tender, approximately 20 minutes.  Remove from heat and add the corn, black olives, lemon juice, cilantro and chicken. Taste for seasoning; add sea salt and pepper, if needed.  Serve with sour cream, cheddar cheese and extra cilantro leaves.  Serves 8-10

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Tomato and Okra Gumbo

Serves 8

8 medium tomatoes, chopped, or 1 (28-ounce) can diced tomatoes
2 pound fresh or frozen baby okra, cut into 1/2 –inch pieces
½ teaspoon sea salt Suggestion: Sun-dried tomato, Murray River or Toasted Onion
1 tablespoon butter (tradition would say to use bacon fat)

Combine the tomatoes, okra, sea salt, and butter in a saucepan. Cook, covered, over medium-low heat for 20 minutes, or until tender.

3 strips bacon, fried to a crisp and crumbled

Sprinkle the bacon on top.

Turnip Greens

Serves 4-6

1 bunch fresh turnip greens, collard greens or mustard greens

Strip the stems from the greens and wash thoroughly. I mean really thoroughly!

1 medium piece salt pork or 1 smoked pork chop
2 cups water

1-teaspoon sea salt (go ahead try a smoked salt)

Place the greens in a saucepan and add the pork, water, and sea salt. Bring to a boil.  Reduce heat and simmer covered, for 45 minutes or until tender.

Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. If using the pork chop, cut into small pieces and add to the greens.

2 tablespoons bacon dripping or butter (optional)
Pinch of sugar (optional)

Add the bacon drippings and a pinch of sugar.

Cheese Grits

Serves 6 to 8

Preheat the oven to 350 degrees.

1 cup grits (regular or quick-cooking grits)
4 cups water

Cook the grits in the water according to the package’s directions.

¼ cup butter
6 ounces sharp Cheddar cheese
1 teaspoon sea salt, any fine grain
¼ teaspoon cayenne pepper

Slowly add the butter, cheese, salt and cayenne pepper to the grits.  Constantly stirring.

2 egg yolks, beaten well
2 egg whites, beaten stiff

Then add the egg yolks and fold in the egg whites.

Cracker or dry bread crumbs (I like homemade bread crumbs or Panko)

Pour into a greased 1 ½ -quart casserole. Sprinkle cracker crumbs on top. Bake for 40 minutes.

Low Country Boil

Serves 6

In an extra large stockpot, pour enough water that will cover all the ingredients.

1 lemon, cut into quarters
½ cup Savannah Low Country Boil Seasoning
3 tablespoons Tuscan Farmhouse Blend
6 slices of bacon or ½ cup bacon fat (you could also use ham hocks but you need fat)

Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add all of the above ingredients to the pot and bring the water to a boil.

12 baby red potatoes
1 medium-size white onion, quartered
1-1 lb. bag baby carrots

Add the potatoes, onions and carrots. Reduce the heat and simmer for 15 minutes or until the potatoes and carrots are almost fork tender.

1 ½ lb. smoked sausage, cut into-inch pieces

Add the smoked sausage. Cook about 5 minutes more.

4-6 ears corn, shucked and silk removed cut into 11/2 inch sections

Add the corn and cook an additional 5-7 minutes.

1-2 pounds any size raw shrimp, in the shell

Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Check the potatoes and carrots to make sure they are done.  Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra Savannah Low Country Boil Seasoning.

This is some good eating!!!