Friday, December 16, 2011

South of the Border Chicken and Butternut "Stoup"


I love the word "stoup"...  A perfectly apt description for the thicker soup that is not quite a stew.  Filled with all the soupy goodies, yet not brothy like a watery chicken noodle soup or bullion scattered with a few sliced scallions.

Stoups are thick, hearty and filling, and easy to make as they are all in one pot.  Perfect for that crock pot, however I always forget I have one and make mine on the stove.
Stumbling upon a recipe printed from way back in December of 2000, this stoup fit the bill on our "freezing" and rainy San Diego afternoon and warmed our bones while filling our stomachs.  Yes, I stood out in the drizzle while I grilled my chicken (nearly got frostbite...), but I'm guessing it would do just as well baking in the oven before being shredded.

Spiced with cumin and smoked paprika, black beans, butternut squash, corn and a can of tomatoes round out the ingredients for the pot, and a steaming bowl of flavor topped with your favorite garnishes such as avocado, grated manchego and cilantro will warm your hungry family from head to toe.  Word has it that the stoup is sure to ward off any frostbite you receive from the outdoor grilling as well.


On the Border Style Chicken and Butternut Stoup
I personally prefer a less salty stoup, feel free to use chicken broth in place of the water ingredient.

2 boneless skinless chicken breasts
oil
1/4 tsp cumin
1/4 tsp chili powder or smoked paprika
salt and pepper
1 Tbs oil
1/2 large onion, chopped
1 1/2 tsp cumin
1 tsp chili powder or smoked paprika
1 cup chicken broth
1 1/2 cups water
1 can diced tomatoes
1/2 cup salsa
1 can diced green chilis
1 1/2 cup peeled and cubed butternut squash
1 can black beans, drained
1 cup frozen corn
lime juice
avocado
grated cheese (we like manchego or pepper jack)
crushed tortilla chips

Preheat Grill to high.  Rub chicken breasts with a small amount of oil and season breasts by sprinkling with cumin and chili powder or smoked paprika.  Place chicken on preheated grill and reduce heat to medium, cook until done - being careful not to overcook.  Remove and allow to cool.

In a large stock pot, add oil and chopped onion.  Sautee for 3- 5 minutes or until beginning to get soft.  Add the spices (chili powder or paprika and cumin) and stir until onion is coated and the spices are fragrant, about 1 minute.  Add chicken broth and water  Add next 5 ingredients (tomatoes through black beans) and allow the soup to simmer until the squash is tender.  Add more water or broth as desired.

Shred chicken.  When stoup is nearly ready add the shredded chicken and frozen corn.  Simmer until heated through and adjust seasonings to suit your taste (add extra chili powder or salt and pepper, etc.). 

Ladle hot stoup into bowls and garnish with your favorite toppings.  We like chopped avocado, sliced scallions, crushed tortilla chips and manchego cheese.  Give a squeeze of lime juice and serve with additional hot sauce if desired.

Enjoy and stay warm!


16 comments:

  1. Stoup! What a great name :) Plus, its super fun to say.

    Your stoup looks amaaaaazing. So yummy and perfect for cooler temperatures. Now you've got ME dreaming of a holiday...to someplace frosty!

    ReplyDelete
  2. I have been making chili like it's my job (despite the 70 degree weather). Love the butternut in this! How I added pumpkin to chili but didn't think to use butternut, I don't know...

    ReplyDelete
  3. I often hear Rachael Ray say the word "stoup". Your "stoup" looks perfect. Great recipe.

    ReplyDelete
  4. Well color me yummed! That looks amazing. It's pretty cold here, and raining to boot. I think the entire family would benefit from a bowl or two of stoup. I won't be standing out at the grill though. :)

    ReplyDelete
  5. Stoup - great word and great meals for those "freezing" days in San Diego. :) This is a beautiful, hearty, healthy and tasty stoup! Fabulous depth of flavors! I did have to laugh at your comment "way back in December of 2000"! Last week I posted a recipe from last century - 1974! :) Loved your post.

    ReplyDelete
  6. I love the word stoup too...and this version of it! Topped with avocado sounds fantastic to me :)

    ReplyDelete
  7. Kim- I have several "stoup" recipes. and it looks like I have one more. I'm adding this delicious, bone warming, soup to my favs. We got a dusting of snow last night, perfect for our "Modern Family" Christmas today!

    ReplyDelete
  8. Wow, this looks fantastic! I love that you fit butternut squash into a south-of-the-border soup. Great recipe!

    ReplyDelete
  9. Stoup! I love it. And I love all the SW flavours in this too.

    ReplyDelete
  10. Where have I been? I have never heard the word "stoup." Thanks for cluing me in and this stoup looks hearty and delish!

    ReplyDelete
  11. Love the name of this soup...look fantastic, and so comforting..Congrats on top 9, Kim!!!

    ReplyDelete
  12. My kind of stoup! Looks marvelous, Kim! And hooray for your Top 9!

    ReplyDelete
  13. Delicious! I love thick, hearty soups - so I guess stoup it is! Beautiful colors, beautiful photos!

    ReplyDelete
  14. I love a thick hearty 'stoup'! This sounds kicking. :)

    Have a great holiday.

    ReplyDelete
  15. Yum! I am glad I found you! I am going to get this cookin' now. I am from San Diego too!

    ReplyDelete

Your comments make our hearts sing!

Related Posts Plugin for WordPress, Blogger...