Saturday, April 26, 2008
Usually I am a planner-aheader. I like to know what meals I will be cooking all week long. And usually I get the recipes from a cookbook or magazine.
I am trying to make up more of my own though. And today provided a good opportunity. I thought we were going to have dinner out, but when we did not I looked at what I had already and came up with this soup. Originally might have been nachos or a rice-turkey-cheese casserole. But the discovery of a little box of Campbell's Southwest Corn soup in the pantry turned it into.....soup!
NOTE-I get the habanero cheese from S. Clyde Weavers, a local store here in Lancaster, PA. They have some high quality cheese. Pepper jack would be a good substitute.
Ingredients: Serves 3-4 people.
1/2 cup Texmati (Basmati) rice
1 cup chicken broth
1/2 medium onion
1 hot pepper (I used serrano)
1/2 lb-3/4 lb ground turkey
a few shakes of chipotle powder (or cayenne pepper)
1/2 tsp cumin
1 small box (18.3 oz) Campbells Southwest Corn soup
Toppings (Optional, select the ones you like)
grated cheddar cheese (I used spicy Habanero cheese.)
Put the rice and broth in a medium pot. Bring to a boil, then turn down, put the lid on and simmer for about 15 minutes.
While the rice is cooking, chop the onion and the pepper. Spray a non-stick pan and saute for a few minutes, then add the ground turkey. Season with salt, pepper, the chipotle and cumin. Cook until turkey is no longer pink.
When the rice is done, add the turkey mixture to the pot. Then add the box of soup. Cook for a few minutes, until heated through.
Spoon into bowls. Top with whatever combination of the toppings you like!!!
This was a very thick soup. You could add more soup or add some chicken broth to thin it out also.
If you like things spicier, try using a hotter pepper. Maybe half of a habanero!
Or if you don't like spicy food just use a red bell pepper instead.