This browser does not support the Video element.
ST. JOSEPH, Minn. (FOX 9) - In this episode of Taste Buds, Stephanie Hansen celebrates soup season with two of her favorite homemade soups: Beer Cheese Wild Rice and Chicken Chili Verde. But first, she heads up north for a taste of New Orleans at Krewe Restaurant, run by Mateo Mackbee and his partner Erin Lucas.
Mateo developed a love for New Orleans’ culture through his grandfather’s cooking, and now uses his family recipes to bring authentic Creole cuisine to St. Joseph, Minnesota. Check out Krewe’s full menu at krewemn.com.
Chicken Chili Verde recipe
Ingredients:
- 2 Tbsp olive oil
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 2 medium zucchini or yellow squash, diced
- 1/2 cup green bell pepper, diced
- 1 poblano pepper, diced
- 1 jalapeño, minced
- 1 Tbsp garlic, minced
- 1 Tbsp ground cumin
- 1 tsp ground chili powder
- 2 cups fresh large tomatillos, diced (you can also sub a 28 oz can whole tomatillos. Drain and cut them up in the can with a scissors to break them up.)
- 2 cans great northern white beans, rinsed
- 2 lbs skinless chicken breasts (you can also use thighs)
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 6 cups chicken stock
- Chopped cilantro, tortilla strips, and sour cream for garnish
- 1 cup green salsa
Instructions:
- Cut the chicken into small chunks, then brown in a large soup pot over medium-high heat until almost cooked through, about 5 minutes. It will continue to cook in the soup. Turn the heat down to medium.
- Add the onions, celery, squash, peppers, and garlic, and saute until starting to soften, about 3 minutes.
- Add the remaining ingredients and simmer 30 minutes.
Beer Cheese Wild Rice Soup recipe
Ingredients:
- 1 Tbsp olive oil
- 1 cup uncooked wild rice (2 cups cooked)
- 8 slices bacon
- 1 1/2 cup fresh mushrooms, chopped into large chunks
- 1/2 cup onion
- 6 cups chicken stock
- 1 cup flour
- 1 cup butter
- 1/2 cup sour cream
- 1 clove minced garlic
- 1 tsp ground mustard
- 5 drops of Tabasco sauce
- 1/2 tsp black pepper
- 3 Tbsp Worcestershire sauce
- 1 can dark beer (IPA's, Stouts, Amber Lagers will all work as would a N/A version)
- 4 cups extra-sharp cheddar cheese
Instructions:
- Add 1 cup of wild rice to 4 cups of water and bring to a boil. Then, lower the heat to low, cover the pot, and simmer for 45 minutes until soft. Drain excess liquid and set aside.
- Cook bacon, break it into 1/2-inch pieces, and set aside.
- Drain the grease out of the pan, leaving 1 Tbsp behind.
- Sauté onion and mushrooms in the bacon grease with 2 Tbsp butter until tender and set aside.
- Warm the remaining 6 Tbsp butter in a Dutch oven. Add flour, and cook for 3-4 minutes on low heat, stirring frequently, until it forms a nice paste.
- Add 1 cup chicken stock to the paste, bring to a low boil, and stir until the flour-butter mixture is dissolved. Add 5 cups of chicken broth.
- Reduce heat to low and cook for 10 minutes, stirring often.
- Add sour cream, Worcestershire Sauce, celery, salt, ground mustard, Tabasco, pepper, and cooked wild rice, bacon, mushrooms, and onion, then stir in cheese until completely melted.
- Cook on low-medium heat for 15 minutes, stirring occasionally. Slowly add the beer and cook for 15 - 30 minutes on med-low, stirring frequently being careful not to boil.
- Add additional salt and pepper to taste.
Get more recipes on Stephanie's website and follow Stephanie on Instagram. Recipes Copyright 2024 ©Stephaniesdish LLC
For more episodes of Taste Buds, click here or download the FOX LOCAL app on your smart TV to stream for free.