Colman's Spicy Pumpkin Soup - EXCELLENT

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes
1 can Green Chiles
1 heaping cup roasted corn kernels (or canned)
1/2 cup Salsa
1 cup light broth
1/2 of a 14-oz. can coconut milk (or double the recipe and use a full can)
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon honey
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine. Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper and cilantro. Heat through gently and bring to a slow simmer. Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more honey and/or coconut milk if you need less heat. Serve with blue corn tortilla chips. Makes four servings.

White Chicken Chili - Tried and TRUE

2 T. oil
1 medium onion, chopped
2 garlic cloves
8 oz. chopped green chilis (2 small cans)
2 15-oz. cans Northern white beans, drained
4 tsp. dried cilantro
1 lb. chicken (3-4 breasts)
3 cups chicken broth
1 cup diced celery
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste

Heat oil, cook onion and chicken. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes to 1 hour, or until celery is somewhat tender. Serve with sour cream and mont. jack cheese, and tortilla chips!

Chicken and Corn Chowder

2 slices bacon, chopped
1 onion, chopped
3 Tbsp. flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken
Kernels cut from 3 ears of corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large pot over med-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to med, cook until soft, about 3 minutes. Sprinkles with flour and cook, stirring, until flour smells cooked (like pie crust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil, Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve garnished with tomatoes, avocado, cilantro, squirts of lime, and pepper to taste.

The Soup Nazi’s Mexican Chicken Chili

1 lb chicken breast fillets (4 fillets)
1 Tbs olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 tsp chili powder
1 tsp cumin
1/4 tsp salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
pinch chopped Italian parsley


1 Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2 Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3 Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4 Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.