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Spicy Soups and Stews

© Judy Howle

The recent cold weather, even in Mississippi where I live, gives us a chance to enjoy some hot soups and stews before the warm temperatures of Spring and Summer settle in. I have collected some recipes for you to enjoy, including one chilled soup too.. Feel free to add your favorite hot chile peppers to up the heat!

Sopa De Lima (Lime Soup)
Chile Pepper Magazine - Oct. 1992
Servings 4

• 3 corn tortillas -- cut in strips
• vegetable oil -- for frying
• 2 chicken breasts
• 1 small onion -- chopped
• 2 cloves garlic -- chopped
• 6 black peppercorns
• 1 2 in stick cinnamon
• 8 whole allspice
• 1 tablespoon fresh oregano -- chopped
• 4 cups chicken broth
• 1 tomato -- peeled and chopped
• 2 tablespoons lime juice
• 1 green New Mexican chile -- roast, peel, chop
• 4 lime slices
• chopped cilantro -- for garnish

This delicate soup from the Yucatan is popular throughout all over Mexico. Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted.

Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm.

Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid.

Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot. To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve.

NOTES : Heat Scale: Hot

Jalapeno Cheese Soup
Santa Fe Recipes, Guadalupe Cafe, Santa Fe, NM

• 6 c Chicken broth
• 8 Celery stalks
• 2 c Diced onion
• 3/4 tsp Garlic salt
• 1/4 tsp White pepper
• 2 lb Velveeta cheese
• 1 c Diced jalapeno peppers
• Sour cream
• Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes.

Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.

Corn, Bean and Pumpkin Stew

"A delicious and heathful combination of ingredients make up this homey autumnal stew. Make it hotter, if you like, with ground ancho chilies or chile powder."

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