Southwestern Surprise Soup

In Texas, there’s an inside joke that goes a little bit like this;

If it’s fresh kill, its soup…

Truth be told, there are not many dead chickens in the Road Kill category, because chickens are farm raised and generally, don’t leave the coop. Another truth, I’ve lived in Texas 48-years and have yet to meet anyone that has actually eaten road kill but don’t let it get around, we love our reputation for road kill cuisine.

We eat a pot-load of soups and stews because it’s a great meal that sticks with you through those 2-cold months of winter. We, also, eat a lot of southwestern foods; meals that combine Texas flavor with Mexican ingredients. Spices are key to the foods we eat and as such, many mirror the cuisine of Mexico; cumin, cilantro, cinnamon—an ingredient that is only sweet when sugar is added.

The surprise in Southwestern Surprise Soup is the soy sauce. You don’t find it on the Trail Boss menu but many a Texan use it. Soy sauce is a staple in our home due to its salty flavor and the ability to mimic Worcestershire.

3 –Tbsp olive oil
2 –Boneless, skinless chicken breast (medium size) chopped in 1-inch cubes
3 –small russet potatoes (diced)
½ --medium yellow onion (diced)
1/3 –cup mixed red, yellow, and orange bell peppers (diced)
2 —cups mixed or stir fry vegetables (frozen)
3 –Tbsp Soy Sauce
3 –cubes chicken bullion
2 –cups water
3 –cups milk
3 –Tbsp flour
1 –tsp cilantro
1 –Tbsp garlic powder
2 –tsp paprika
2 –tsp cumin (alternate ingredient; cinnamon)

Salt and pepper to taste

Over medium-high heat, in Dutch oven, add 3-Tbsp olive oil, potatoes, onions, and peppers. Sweat over heat, stirring constantly. When onions become transparent, add cubed chicken pieces. Cook approximately 10-minutes, uncovered, until chicken pieces are cooked through. Add mixed vegetables and soy sauce, stirring thoroughly to coat vegetables and meat with sauce. Add 2-cups of water and chicken bouillon; reduce heat to medium and cook 25-minutes, covered.

The soup base will become brownish in color and the vegetables will be warmed through and tender.

In a mixing cup, combine 3-Tbsp of flour and 3-cups of milk, mix thoroughly with a fork or whisk. Pour the mixture into pot reducing heat to low. Add remaining spices and cook approximately 15-minutes until soup thickens and is creamy.

Note: I add the spices in with the vegetables, but the thought is that spices are stronger when added last. The choice is really up to the taste of the individual. Garlic can be an overpowering. If you want more garlic taste, add it just before removing from heat.

Alternate Ingredient: Cinnamon can be used in place of cumin because the taste and the aroma are very similar. The taste is a little different and choices should be made according to the recipe. Cumin is likely a poor alternate for cinnamon in a sweet menu item, though I’ve never tried it.

If it is Bread, It Works

Aha, no Pitas, but lots of bread

In our home, if its bread, it will work and exceptions rarely occur. My husband and the cat, along with a couple of grandchildren, have one thing in common; they’re picky/finicky eaters. Two of my granddaughters eat deconstructed sandwiches (everything placed on the plate separately), and are unlikely to eat the bread, but shove it all in a pita pocket, tell them it is a taco, and they will eat without question. We like them for breakfast and have used many variations to fill them…this one is our favorite.

Pita Breakfast Pocket

1 pckg. Hormel Little Sizzlers, cook according to package directions

6 to 8 eggs, scrambled with (1 tsp paprika, ½ tsp garlic powder, salt and pepper to taste)

1 pckg. Each shredded mozzarella and mild cheddar cheese

1 tomato, diced

1 avocado, diced or shredded lettuce

1 bottle mild salsa, tomato sauce (recipe to follow), or white sauce

1 pckg pita pockets (wheat or plain)

Tomato Sauce:

1 tbsp olive oil

2 tbsp butter or margarine

1 small onion, diced (alternatives or additives might be: peppers, chives, garlic, green onions, or green olives)

1 lrg tomato, diced

1 tsp paprika (alternate spices: nutmeg, cumin, cinnamon, garam masala, and in smaller amount cayenne)

½ tsp Italian seasoning (alternate spices: cilantro, oregano, basil, rosemary, and sage)

1 & ½ cup hot water (alternative: white or red wine, or beer)

2 tbsp soy, teriyaki, or Worcestershire sauce; optional

2 cube beef bouillon (or chicken bouillon)

Salt and pepper to taste

Over medium-high heat, in 6-inch sauté pan add oil and butter; allow butter to melt and oil to come up-to temperature. Add onion allowing it to cook until transparent. Add tomato with juice and seeds, reduce heat to medium; cook 10 to 15 minutes until they have become a mush-like consistency. Add paprika and Italian seasoning. Reduce heat to low and allow to cook while dissolving bouillon in the hot water. 

Add bouillon water allow to mixture--and sauce (optional) to reduce and thicken.

Prep and Pita Assembly:

Cook sausage until golden brown, place on paper towel and store in microwave to keep warm. In bowl, add 6 to 8 eggs, paprika, garlic powder, salt, and pepper; scramble. Cut pita pockets in half, chop sausage into bite-size proportions, and mix with scrambled eggs. Open pita pocket and fill with egg and sausage mixture, top with diced tomatoes, avocados, shredded mozzarella and cheddar cheese, and choice of sauce/salsa, serve warm.