Mesa Verde Soup Recipes

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Steps:

• Saute pork and onion in a large skillet over medium high heat until onion is tender and pork is cooked through.
• Add salsa verde, chicken broth, beans and cumin and mix.
• Cover and simmer 15 minutes.

Steps:

• Bring zucchini, broth, garlic and curry powder to a boil in a 2 quart saucepan.
• Reduce heat, simmer 10min or until zucchini is tender.
• Remove zucchini from saucepan, reserving broth in saucepan.
• Place zucchini and cream cheese in blender or food processor, and process until well blended.
• Add cream cheese mixture to reserved broth in saucepan, and heat thoroughly .
• Garnish with zucchini slices, chives and curry powder.
• Variation (less recommended): Omit garnish and top with salsa and sour cream (soy for kosher).
• Enjoy!

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.