Dec
10

Savory Soup Sunday: Chicken and Habanero Cheese Soup

by , under Uncategorized

You know how much I love to turn non-soup dishes into soups. That’s a given. That was not, however, my intention with this week’s Savory Soup Sunday offering. But you know, the best intentions, yadda, yadda, yadda.

One night I roasted a chicken. And I made the cauliflower-based cheese I’ve mentioned. This time, it was flavored with powdered habaneros thanks to Lilie Potter, who grew and powdered some, and I was very thankful to receive. There was quite a bit of the chicken left, and I wasn’t sure what to do with it. The first thing that came to mind was to make a casserole in the slow cooker. Throw in the cheese, broccoli, and some cauliflower, and that had the makings of a great dinner.

Chicken and Habanero Cheese Soup

I added some stock to help the broccoli and cauliflower to cook.

And ergo, the “problem” that wasn’t a problem.

I put in too much stock. Oh well, it happens.

So now I had soup. And that was quite fine. When it was almost finished, I threw in some olives to warm. Any excuse to use olives, you know. And I also added some of my homemade and home-canned honey mustard. It may have started out as a mistake, but this soup was amazing. Simply amazing.

If you don’t have habanero cheese, use any pepper cheese or even a sharp cheddar. Or you can go mild if a spicy cheese isn’t your thing. If you want a creamy cheese, stir in some room temperature labneh or cream cheese with the olives. You can also add cream, whole milk, or half and half.

If something doesn’t come out as planned, don’t immediately write it off as a mistake. Like this soup, it can be better than what was planned.

My recipe can be found here.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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