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

Recipe : Basil Pesto

A Family Favorite

Enjoy this delicious pesto recipe that’s great on pasta, ensalata caprese, bruschetta and just about anything your heart desires.

Foodie Tips:

❤  Never use a knife to cut your basil leaves; always hand tear basil to prevent it from browning.

❤  Don’t underestimate the power of basil; it thrives in the Texas sun and loves water. Our garden usually has 4-5 basil plants that keep our kitchen filled with its deliciously aromatic fragrance.

❤  Vitamin C is a preservative that will help retain the beautiful green color of this pesto. If you’re going to enjoy the pesto fresh without storing leftovers, you can omit this ingredient.

Ingredients: 

2 Cups  |  Firmly Packed Fresh Basil Leaves
⅓ Cup  |  Extra Virgin Olive Oil
3 Tablespoons  |  Pine Nuts, Toasted
½ Teaspoon  |  Garlic Cloves, Minced
To Taste  |  Gray Sea Salt
To Taste  |  Freshly Ground Black Pepper
Optional: Pinch  |  Powdered Ascorbic Acid (Vitamin C)
¼ Cup  |  Freshly Grated Parmesan Cheese

Directions: 

1. Bring a large pot of water to a boil. While it’s getting ready prepare an ice water bath in a large bowl.

2. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.

3. Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the Vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine.

The pesto will keep several days in a tightly sealed container in the refrigerator. Yields about ¾ cup, enough for 1 pound of pasta. Enjoy!

~ Joe Paul Reider

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

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

SXSWern Soup Recipe

A Texas Trifecta 

Since Austin is home to one of the largest conferences in the world, we pay tribute to SXSW with our favorite Southwestern-inspired soup.

Great Things Come In 3s

Interactive, Film and Music are to SXSW as food, design and landscape are to Home Style Austin. This recipe? Turkey gets spiced up with its 3 tastiest BFFs: Black beans, corn and roasted red pepper. The end result? It’ll have your tummy doin’ the Texas 2-step, er, 3-step!

Foodie Tips:

• Roast your red pepper on the grill or gas stove top by placing the pepper directly on grill or stovetop over medium-high heat. As the skin turns black, turn the pepper and continue blackening on all sides until the pepper is done. Place the pepper in a paper bag or Ziploc bag or bowl covered with cling wrap and let it steam for 15 minutes. Peel the skin off and discard, remove the seeds, then dice the pepper.
• If you want to enjoy this recipe on the SXSWern fast track, you can substitute the fresh corn, roasted pepper and black beans with 1-2 bags of Bird’s Eye frozen Southwest Blend Veggies. I like the roasted fresh track because of the smoky pepper flavor.

Ingredients: 

Dash  |  Extra Virgin Olive Oil
1 Pound  | Lean Ground Turkey
1  |  Roasted Red Pepper, Diced
1 Cup  | Frozen  Corn
1 Can (15 Ounces)  |  Ranch Style Black Beans
1 Can (15 Ounces)  |  Hunt’s® Tomato Sauce-No Salt Added
2 Cups  |  Low Sodium Chicken Broth
1 Can (10 Ounces)  | Original Flavor RO*TEL Diced Tomatoes and Green Chilies (undrained)
½ Teaspoon  |  Taco Seasoning Mix
To Garnish  |  A Squeeze Of Lime
To Garnish  |  Fritos Corn Chips Want In On The Party

Directions: 

1. If you’re preparing this recipe with fresh roasted peppers, prepare the red pepper (directions above). While the roasted pepper is resting…

2. Lightly pour some olive oil into the bottom of a large saucepan and warm the oil.

3. Add the turkey and cook about 5 minutes stirring occasionally until crumbled and no longer pink.

4. Add the roasted diced pepper and corn to the turkey; cook and stir 3-5 minutes until tender.

5. Add the next 5 ingredients and simmer 10 minutes.

Garnish and serve warm. Enjoy!

~ 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 family’s favorite recipes!

Trader Joe’s Bacon Cheese Bread Recipe

It’s totally by sheer fortune that I scored this recipe for Trader Joe’s Bacon Cheese Bread. You too – this recipe isn’t even on their own website (I was given the recipe verbally from a Trader Joe’s Crew Member).

During Trader Joe’s Grand Opening Day here in Austin (September 20, 2013), I tasted this bread and it was delicious! I was really impressed that Trader Joe’s cleverly had all the ingredients conveniently located in a small refrigerator next to the sampling kitchen. Literally 10 seconds later and everything was in my basket and I was on my way.

Let’s bake bread!

Food Tips: 

  This recipe makes two batches of Bacon Cheese Bread. You will most likely either eat both batches yourself or if you have the willpower, you will gift one away, making someone very, very happy. Either way, you win!

  Try this bread “Home Style Austin Style” by topping it with fresh finely chopped rosemary after you add the cheese and bacon. Delicious!

  At $1.19 for a bag for the pizza dough you might want to stock up on this time-saving dough; it can be frozen and later thawed.

  Let’s watch this 15 second video that shows how easy it is to make your own magic.

Ingredients:

12 Ounces  |  Trader Joe’s Uncured Apple Smoked Bacon, Cut Into 1/2″ Pieces
2 – 16 Ounce Bags  |  Fresh Pizza Dough (Plain or Garlic Herb)
A Sprinkle  |  Extra Virgin Olive Oil
12 Ounce Bag   |  “Trader Giotto’s Quattro Formaggi” Cheese (Four Cheese Blend)

What To Do:

1. Preheat oven to 450°F. While the oven is heating up, cook the bacon pieces until crispy and set aside.

2. Prepare the dough according to the package instructions. If hand kneading vs. rolling, make sure you have some olive oil on your fingertips to aid with kneading and readying the dough for the pan. Bake the dough in the oven for 8 minutes then remove the bread from the oven.

3. Sprinkle the bread with 1/2 of the bag of cheese and 1/2 of the bacon (the remaining ingredients you can use for the second batch).

4. Return bread to the oven for 3-4 minutes or until golden-bubbly.

5. Remove the bread from oven, cut and serve. Enjoy!

~ Joe Paul Reider

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

Want To Learn More About Trader Joe’s? Check out my post about my adventure Grand Opening Day … plus discover some of my favorite TJ products!