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Old 10-19-2008, 10:31 AM   #11
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Oh that is brilliant, GF. Very creative, and I'll file it away for future reference. Have you thought about giving this marvelous concoction a name????
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Old 10-19-2008, 10:39 AM   #12
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I did name it: DINNER!

hahahahahahahhahahaah I made a funny...

Chili cheese chorizo 'chiladas?

How's that for some alliteration!

Heck, I'd never get hired to name recipes.
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Old 10-19-2008, 12:53 PM   #13
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Quote:
Originally Posted by JohnL View Post
Sounds like a great start for a southwestern omelette!

Drama Queen, would you please post your soup recipe? It's starting to cool down a bit here on the east coast and I'm always looking to try a new recipe.
Thanks,
John.
Here's your recipe. This one gets raves from my family and friends so I entered it into a "Soup and Stew Cookoff." It won first place among 23 other contestants.
This comes with my usual disclaimer: If you change, substitute, delete or add any ingredient, it becomes YOUR recipe and you're on your own.

CHORIZO BEAN RAJAS SOUP Serves 4 - 6

1/2 lb. chorizo sausage sliced into 1/4 inch slices
2 Tablespoons olive oil

2 cups chopped seeded poblano chilies
1 lg. finely chopped jalapeno pepper, ribs and seeds removed for less heat

2 cups chopped white onion
1 cup diced red bell pepper (1/2 in. dice)
4 garlic cloves finely minced
3 cans chicken broth or 6 cups homemade
2 cans navy or northern beans drained
1/4 cup fresh lime juice
2 Tablespoons ground Cumin
1/4 tsp. salt (if using canned broth rethink the salt)


1/2 cup heavy cream mixed with 2 tablespoons sour cream (correction)

1 cup shredded queso chihuahua cheese or Monterery Pepper Jack cheese
4 to 6 Tablespoons sour cream
4 to 6 Tablespoons chopped fresh cilantro

Saute chorizo sausage in a skillet just til lightly browned. Drain on paper towels and set aside.

Heat a Dutch oven with 2 tbsp. olive oil. Add onion, chilis, bell pepper and garlic. Saute 5 minutes on med/low heat then add chicken broth. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Add chorizo back into the Dutch oven and simmer another 5 minutes.

Remove from heat, add beans, lime juice and cumin. Add the heavy cream/sour cream mixture. Stir and heat through. Off heat, cover and let stand for 10 minutes.

Ladle soup into bowls topping each serving with sour cream, Monterey cheese and chopped cilantro.

For a vegetarian version, this soup is just as good without the chorizo sausage.
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Old 10-19-2008, 01:51 PM   #14
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Copied and saved, DQ! That will be my next soup for lunches!

Thanks!

Lee
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Old 10-19-2008, 02:20 PM   #15
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Me too! Sounds tasty.
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Old 10-19-2008, 09:11 PM   #16
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dice them both up, stir fry, server over rice...
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Old 10-19-2008, 09:48 PM   #17
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Thanks DQ,
Sounds great. Printed and filed in my soup/stew binder.
GF, I can see why you ate too much!
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Old 10-20-2008, 01:36 PM   #18
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I'm spending this week making soups and stews to stock in my freezer. With all the talk about the poblano/chorizo soup I decided to make this one today.

I REALLY MESSED UP ON THIS ONE. To anyone who copied the recipe on this thread, I forgot to include adding 1/2 cup heavy cream and 2 Tbsps. sour cream INTO the soup just before serving. Stir well to blend. Then you can top with more sour cream, cilantro, etc. Sorry guys, I can't understand how I missed it. It does make a difference.
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Old 10-20-2008, 05:05 PM   #19
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Quote:
Originally Posted by DramaQueen View Post
I'm spending this week making soups and stews to stock in my freezer. With all the talk about the poblano/chorizo soup I decided to make this one today.

I REALLY MESSED UP ON THIS ONE. To anyone who copied the recipe on this thread, I forgot to include adding 1/2 cup heavy cream and 2 Tbsps. sour cream INTO the soup just before serving. Stir well to blend. Then you can top with more sour cream, cilantro, etc. Sorry guys, I can't understand how I missed it. It does make a difference.
Thanks for the update DQ,
Can you tell us if you use the raw mexican style chorizo, or the smoked spanish style chorizo?
John.
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Old 10-20-2008, 06:12 PM   #20
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Quote:
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Thanks for the update DQ,
Can you tell us if you use the raw mexican style chorizo, or the smoked spanish style chorizo?
John.
I prefer smoked sausage but it's not always available. In which case I just leave it out. I've never used raw chorizo but you can give it a try.
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