The Forum: 2 more soups for spring chill

  • By Judyrae Kruse Herald Columnist
  • Thursday, April 1, 2010 12:03pm
  • Life

If the past week or so is any indication, we’re clearly not nearly out of good soup, chili and chowder weather. Soup for supper tonight, then, and we even have a choice of two different tried-and-true recipes.

When Debbie Galuska of Everett recently shared her how-to for white bean chili with us, she also said, “I’m enclosing two other favorite soup recipes — African peanut soup and a chicken tortilla soup — both are great, and the flavors get better with each reheating. Add a salad and bread and you’ve got a meal!’’

African peanut soup

2tablespoons oil

1large yellow onion, diced

3cloves garlic, minced

1/4 teaspoon red pepper flakes

2tablespoons grated fresh ginger

1can (28 ounces) diced tomatoes, undrained

1quart chicken broth

1cup peanut butter, chunky or smooth

2cups baby spinach leaves

1pound raw shrimp, shells and tails removed

Salt and freshly ground black pepper to taste

1/4cup chopped fresh cilantro

1/4cup crushed roasted peanuts

Heat oil in large saucepan over medium-high heat. Add onion, garlic, pepper flakes and ginger; saute about 4 minutes, until onions are tender. Add the tomatoes with juice and chicken broth; bring to a simmer.

Add the peanut butter, stirring until dissolved. Add the spinach and simmer about 3 minutes, until wilted. Add the shrimp and simmer about 5 minutes, until cooked through. Season with salt and pepper, then stir in the cilantro. Ladle into bowls and garnish with the crushed peanuts.

Makes 6 servings.

Chicken tortilla soup

2tablespoons olive oil

2medium-large onions, diced

4cloves garlic, minced

4teaspoons chili powder

2teaspoons oregano

2cans (28 ounces each) crushed tomatoes

1quart chicken broth

1package (16 ounces) frozen corn

2cans (4 ounces each) chopped green chilies

2cans black beans

4cups shredded cooked chicken

1/2cup chopped fresh cilantro

Tortilla chips

Heat oil in large soup kettle over medium-high heat. Add onions and saute until tender, about 4 minutes. Add garlic, chili powder and oregano and saute 1 minute. Add tomatoes, broth, corn, chilies, beans and chicken and bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes, to blend flavors. Stir in the cilantro and let stand a couple of minutes.

Serve warm with the tortilla chips.

Note to pasty fans: The Seattle Laestadian Lutheran Church near Maltby will hold its annual spring fundraising sale May 8. Pre-ordered by April 11, price for the pasties is $4 each or $45 per dozen. To order online or for more information about the event, go to

The next Forum will appear in Wednesday’s Good Life section.

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