Green Chile Enchilada Soup

One Delicious Soup

In what may be the last “super cold” blast of early 2020 for Central Texas we’ve already made 4 batches of this soup! #ThatGood

Not only is this soup easy to make, it’s a lower carb keto-friendly soup that’s wonderfully creamy with just the right amount of heat, thanks to our ol’ friend the hatch green chili — perfect for warming up cold days and nights!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  You can dial up or dial down the heat of this soup by using your tried and true ingredients. To get you started I’ve included suggested items below that I found at my neighborhood H-E-B.

❤  You can enjoy this soup served from a bowl but I also enjoy it from a mug where I can consume it faster.

❤  Lover of the chilis? Don’t miss out on our Hatch-Chicken Mac n’ Cheese recipe that will have you weak in the knees.

Ingredients:

1-2 Tablespoons  |  Olive Oil (Or Avocado Oil)
2-3 Pounds  |  Boneless Chicken Breast, Sautéd Then Cubed
2 Cans (15 Ounces Each)  |  Hatch Green Chile Enchilada Sauce With Roasted Garlic (or without roasted garlic)
2 Cans (14.5 Ounces Each)  |  Low Sodium Chicken Broth
1 Cup  |  Half & Half
2-3 Cups  |  White Cheese, Shredded (Monterey Jack, Pepper Jack)
½ Cup |  Philadelphia Cream Cheese, Room Temperature, Cubed
½ – 1 Cup |  Green Salsa (Central Market Hatch Green Chile Salsa Verde works great)
To Taste  |  Kosher Salt And Fresh Cracked Black Pepper
To Garnish  |  Your Favorites: More Shredded Cheese, Cubed Avocado, Chopped Cilantro, Green Onion Tops, Chopped Tomatoes,

What To Do:

1. Prepare The Chicken: In a large pot over medium-high heat, warm the oil. Add the chicken and sauté the chicken until done (about 3-4 minutes on each side). Turn off the heat, remove the chicken from the pot, cool, cube and set aside

2. Back In The Pot We Go: Add the cubed chicken back to the pot and add the enchilada sauce, chicken broth, half & half, shredded cheese, the cubed cream cheese, salsa verde. Warm everything up until things are melty good (about 10 minutes).

3. The Finishing Touch: Salt and pepper to your liking. Spoon into bowls (or mugs) and garnish with your favorite ingredients (ideas shown above).

Enjoy this green chili enchilada soup – it’s a family favorite!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Creamy Jalapeño Dip

Austin’s Favorite Dip

For those who enjoy creamy jalapeño dip from Chuy’s, here’s an easy way to make your own batch at home. It’s creamy, fresh and has the perfect amount of “kick”. Perfect for game days or any day you want to enjoy Austin’s favorite dipping sauce!

Time To Prepare:

About 10 minutes.

Foodie Tips:

❤  You can use a blender to mix things together but I find that an immersion blender is more convenient and easier to clean. The instructions below are for using an immersion blender.

❤  If you’re going to serve this immediately after making it, try to use chilled sour cream and mayo – the dip tastes great cold!

❤  I used Trappey’s Hot Jalapeño Peppers, sliced them, and removed the seeds.

Ingredients:

½ Cup  |  Fresh Cilantro
1 Cup  |  Sour Cream
1 Cup  |  Mayonnaise
5 Tablespoons (2 1-ounce packages)  |  Hidden Valley Ranch Seasoning
½ Cup  |  Pickled Jalapeño Peppers
2 Tablespoons  |  Fresh Lime Juice
To Serve  |  Tortilla Chips, Cauliflower Florets, French Fries, a Hamburger Topping, As a Salad Dressing (the list goes on and on…)

What To Do:

1. Wash and dry the cilantro. Remove the tops of the cilantro, discarding the stems. Finger tear the cilantro and place it in a medium-sized bowl.

2. Add the remaining dip ingredients and give them a few immersion pulses until the desired consistency is reached.

3. You can serve this fresh by transferring the dip into a bowl or you can store it in the fridge for a few days until you’re ready to dive in! Serving ideas are above!

Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Spicy Thai Chicken And Zoodles

Oodles and Oodles of Zoodles

As a true lover of pasta I wasn’t convinced that a zucchini noodle or “zoodle” would be a satisfying substitute. Turns out I was surprised! Zucchini noodles are fun to make, gluten free, and they will likely leave you feeling as if you had a pasta experience without the guilt. Go on, we’re having seconds!

To spiralize your zucchini you’ll want to give it a little practice. There are many spiral slicers available and I recently upgraded from a hand-held spiralizer to a fancy one from KitchenAid that transformed me into a Zoodler Pro!

It’s because of this recipe that I was inspired by spiralizing, so I hope you enjoy this dish as much as I do!

Foodie Tips:

❤ I once made the peanut sauce a couple of days in advance and was convinced it tasted even better once things were able to mingle. The sauce is so good I usually double it.

❤ If you’re shy about spicy foods you can omit the red pepper flakes. I often sneak in a little extra.

❤ This dish pairs well with spring or egg rolls (shown).

Time To Prepare:

About 25 minutes.

For The Spicy Peanut Sauce:

1  |  Garlic Clove, Peeled & Smashed
½ Cup  |  Peanut Butter
1 Tablespoon  |  Lime Juice
1 Inch  |  Fresh Ginger, Diced
½ Teaspoon  |  Red Pepper Flakes
2 Tablespoons  |  Soy Sauce
1 Teaspoon  |  Light Brown Sugar
⅓ Cup  |  Water

For The Main Dish:

3-4 Tablespoons  |  Olive Oil
1 Pound  |  Chicken Tenders, Diced
2  |  Zucchini, Spiralized
1 Large  |  Carrot, Spiralized
1  |  Red Bell Pepper, Julienned
¼ Cup  |  Fresh Cilantro, Diced
¼ Cup  |  Green Onions, Diced
To Garnish  |  Toasted Sesame Seeds
To Garnish  |  Peanuts, Chopped
To Garnish  |  Juice of Lime

What To Do:

1. In a food processor or blender combine the eight spicy peanut sauce ingredients and set aside.

2. Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of olive oil and the chicken tenders. Sauté each side for 3-4 minutes. Remove the chicken from the heat and let it rest until cooled. Then dice the chicken.

3. In the same large skillet over medium-high heat add 2 tablespoons of olive oil, the zucchini and carrot noodles. Flash fry for 2 minutes, stirring constantly.

4. Remove the noodles and place them in a large bowl along with the chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until the noodles are well coated.

5. Serve garnished with toasted sesame seeds, more chopped peanuts, and a squeeze of lime juice.

Enjoy this dish!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Spicy Pumpkin Soup Recipe

Pumpkin + Sausage + Avocado = Our New Fall Flavorite

The taste of fall. The warmth of Texas.

Thanks to a memorable Texas tasty trio of pumpkin, avocado and smoked sausage, this new fall flavor “flavorite” marries sweet and savory in a most delicious way.

Foodie Tips:

❤  Use your favorite smoked sausage in this soup – we found the more savory sausage, the merrier. We discovered this pecan smoked pepper jack sausage at HEB and we found it the perfect smokey complement to the bowl of orange.

❤  If you don’t have an immersion blender, no worries – you can transfer the soup in batches into a blender and purée away. We have a Cuisinart SmartStick Hand Blender that has brought quite a few years of good dishes.

❤  Love fall soups and stews? Visit this blog post for some of our absolute favorites! This one just made the cut!

Ingredients: 

1 ½ Cups  |  Yellow Onion, Diced
2 Tablespoons  |  Avocado or Olive Oil
1 ½ Teaspoon  |  Kosher Salt
4  |  Garlic Cloves, Chopped
1-2 Tablespoons  |  Ground Cumin
30 Ounces  |  Pumpkin
6 Cups  |  Chicken Broth
2  |  Chipotle Peppers In Adobo Sauce
1 – 2 Tablespoons  |  Adobo Sauce
1 Tablespoon  |  More Avocado or Olive Oil
About 12 Ounces  |  Smoked Sausage, Cooked Then Sliced Or Chopped
1 Can  |  Black Beans
1 Teaspoon  |  Hot Paprika
To Garnish  |  Fresh Avocado, ½” Cubed
To Garnish  |  Italian Parsley Or Cilantro

Directions: 

1. In a medium-sized pot or Dutch oven, cook the onion, oil and salt over medium heat, covered, until the onions are translucent (about 5 minutes).

2. Add the garlic and cumin and cook 2 minutes. Whisk in the pumpkin and the chicken broth. Add the chipotle peppers and the adobo sauce. Bring to a simmer and stir here and there for about 10 minutes. While the soup is simmering …

3. In medium-sized skillet over medium heat cook the sausage in 1 tablespoon of the remaining oil until there’s just little bit of char on the sides. Add the black beans and paprika and cook about 2 minutes then turn off heat and let rest.

4. Using your immersion blender, process the soup until it’s creamy and smooth. Transfer soup into serving bowls and top with some of the fresh avocado and garnish with your chosen green.

A perfect bowl to ring-in the best of fall!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!

Avocado and Chicken Enchiladas

Avocado Creamy Good!

When our friend Penny shared this recipe we knew we had to make this dish.

Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.

Foodie Tips:

❤  I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.

❤  We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.

❤  Great sidekicks for this dish can include my spicy stuffed cornbread, chicken tortilla soup or a fresh garden salad.

Ingredients: 

For The Sauce:

1 Tablespoon  |  Unsalted Butter (I suggest Falfurrias)
1  |  Jalapeño, Chopped With Or Without Seeds (optional)
1 Clove  |  Garlic, Minced
1 Tablespoon  |  Flour
1 Cup  |  Chicken Stock
2 Teaspoons  |  Cumin
¼ Teaspoon  |  Salt
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Cup  |  Cilantro, Chopped
1 Cup  |  Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde)
½ Cup  |  Sour Cream

For The Enchiladas:

4 Cups  |  Rotisserie Chicken Breast, Shredded
4 Cups  |  Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3  |  Avocados, Peeled And Chopped
8  |  Flour Tortillas

Directions:

1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.

2.  Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.

3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.

4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.

Hope you enjoy this dish!

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!