We are changing our Butel’s Bytes to Blogs to keep in better and more frequent touch.  I am planning to include recipes almost always and the latest news, tips and specials.

Here in Albuquerque, it is State Fair Time and for the past three years, our Cooking School has sponsored the International Cuisine Contest at the State Fair.  Monday was the judging for the contest and there were a number of delicious and very attractively created dishes from various countries—mostly from Europe—no Asian ones this time.  The Grand Prize winner and the Reserve Grand Prize winner were both entered by Mark Ladd who was also the winner of the Grand Prize last year, which is a free class of a weekend.  Mark’s entries were a Dobosch Torte and a multi-layered confection of poppy seeds, apple and a luscious pastry.   The Reserve Champion prize was a gift box of my “Quick and Easy Southwestern”  cookbook.

With a bit of chill coming in the evenings and mornings, I thought a couple of quick and easy to make soups would be of great interest.  Each of these recipes can be made in 20 minutes or less with an average of 5 ingredients.  Enjoy their yummy flavor!

 CHICKEN TORTILLA CHOWDER

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock. 

Cooking Time: 10-12 minutes

Yield: 2 servings 

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 pound chicken breasts, trimmed and cut into 1-inch cubes

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice 

Optional Garnishes:

Cilantro leaves

Crushed red caribe chiles

Lime wedges 

1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes. 

1. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder. 

Per Serving:

Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.

CHILE SPARKED SWEET POTATO SOUP 

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner. 

Yield:  4 servings 

2 medium sweet potatoes, peeled and cut into ½” dice

4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)

1 cup evaporated skim milk

1 Tablespoon ground pure hot red chile, or to taste

Few grates of fresh nutmeg

Baked tortilla shoestrings for garnish (optional) 

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender. 

2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion. 

PER SERVING:  Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.

Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.