Buffalo Chicken Soup

Since I started writing this blog right before I became a vegetarian for a little while, I haven't yet discussed my love for all things buffalo. I've always liked buffalo sauce, but the real love affair started in high school with the buffalo shrimp at Hooter's and the temporarily available buffalo chicken pizza from Pizza Hut. Since then I've tried all kinds of things with buffalo sauce and I've loved them all! Last year I was lucky enough to travel to Buffalo, NY, for a wedding and had a chance to eat at Anchor Bar, home of the original buffalo wing. It was amazing!

This recipe for buffalo chicken soup was easy and had tons of buffalo flavor! Major win!

Buffalo Chicken Soup

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
2 T olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 T flour
32 oz low-sodium chicken stock
1/2 c buffalo wing sauce (I think I actually used closer to a cup)
1/3 c freshly grated cheddar cheese
1/4 c freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese (the pita bread I had was a good substitute)
sliced green onions, crumbled gorgonzola and cilantro for topping

Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

Ladle out soup and top with toasted baguettes, cilantro, green onions, and gorgonzola.

Black Bean, Sweet Potato, and Quinoa Chili

We've been having some amazing, Spring weather here in Chicago.   And fortunately, the forecast for the next seven days looks like more of the same!  Yay!

I planned to make this recipe from the Kitchn when we were still feeling the cold chill of winter, but will probably start lightening up our meals for the Spring and Summer.


Black Bean, Sweet Potato, and Quinoa Chili
Adapted from Bon Appétit

1 T olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 T chili powder
1 T ground coriander
1 14.5-oz can fire-roasted tomatoes
1/2 lb dried black beans, rinsed well
3 chipotle chiles from canned chipotle chiles in adobo, minced
1 t dried oregano
2 t kosher salt + more to taste
3 c sweet potatoes (2 medium), cut into 1/2-inch cubes
1/2 c quinoa, rinsed and drained
sour cream
green onions, chopped
fresh cilantro, chopped
shredded cheddar cheese

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans*, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil (I subbed in about 2 cups of chicken broth). Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, cheese and green onion.

*For better results, quick-soak the beans prior to adding to the chili. To quick soak the beans, place the beans in a saucepan, cover with water, bring to a boil, turn off the heat, and let soak, covered, for 1-2 hours.

I threw in about 1/3 c of butternut squash that I had leftover too. This was a little more soup-like than traditional chili, but it was very hearty and filling. I think I'm going to try it with the original bulgur next time. I usually prefer that to quinoa.

Thai Butternut Squash Soup

Sorry for the lack of posts recently, but this weekend was super busy! But I'm back with what I hope will be delicious recipes this week and some special St. Patrick's Day fare this weekend!

I made this soup last week, it was really tasty. I got the recipe out of the Moosewood Restaurant's Simple Suppers cookbook. This cookbook is fantastic for weeknight meals, and especially great for our current vegetarian diet.

Thai Butternut Squash Soup (adapted from Moosewood recipe)
1 c coconut milk
1/2 t Thai red curry paste (I used Thai Kitchen brand)
4 t sugar
1/2 t salt
2 c chicken broth
3 c cooked butternut squash
1 lime
2 c fresh baby spinach
Sriracha
Chopped fresh cilantro

Pan-fried Tofu
8 oz firm tofu
1 T soy sauce
1/2 t Thai red curry paste
1 t vegetable oil

In a soup pot, whisk together coconut milk, curry paste, sugar, salt, and broth. Add the squash, cover, and bring to a simmer. Cook, covered until the squash is warmed through, about 15 minutes.

Meanwhile, prepare the tofu*. Cut the tofu into small cubes and put them in a bowl. Toss with soy sauce and curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occassionally, for about 5 minutes. Set aside

Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar, salt,and Sriracha to taste. Garnish with cilantro.

This soup was really thick, I think next time I would add and additional 1-2 cups of broth. And while the tofu smelled delicious while I was cooking it, it didn't add a lot to the taste. Next time I'm going to try it with shrimp instead.


*Press the tofu prior to cutting for crispier results.

The original recipe calls for frozen winter squash, but I roasted a fresh butternut squash myself. To roast: cut the squash in half, length-wise, remove pulp and seeds. Place facedown on a baking sheet and roast in a pre-heated oven for about 45 minutes at 375, or until soft. Once cooled, scoop out the cooked squash and set aside.