Spicy Tortilla Soup

I don't remember where I found this recipe but it sounded good and since we are experiencing cooler weather, I am going to give it a try this week for supper!

Ingredients:
corn tortillas
2- 32 oz chicken broth
2 cups chicken
1 onion
2 large tomatoes
2 jalapenos
juice of 1 lime
2 ears grilled corn
1 avocado

In a large sauce pan, simmer chicken broth and meat (10 minutes).  Stir in veggies and heat for five more minutes.

Serve with baked tortilla strips, sour cream or whatever else sounds good to you!!

Tomato and Tortellini Soup

As I have cruised around on Pinterest looking for yummy food (because I have had a lot of time to do that) I ran across this recipe from Taste of Home and thought it sounded really good (and pretty easy).  It may be a few weeks before I have time to try it but it is on our "To Try" list.

Prep/Total Time: 25 min.

Yield: 10 Servings

10 15 25
Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

Corn and Cheese Chowder

I watched the Pioneer Woman this morning and she made this chowder and it looked so good and seemed so easy and that is just right up my alley!!  I can't wait for the weather here in Texas to get cold and stay that way so we can eat some soup without having to turn on the a/c to keep us cool!  I hope to try this out in the next few weeks and I will definately let you know how it turns out!

 

Corn & Cheese Chowder

from the Pioneer Woman

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 cup all-purpose flour
• 3 cups chicken stock or broth
• 2 cups half-and-half
• 1 heaping cup grated Monterey Jack
• 1 heaping cup grated pepper Jack
• 1/3 cup sliced green onions
• Salt and freshly ground black pepper
• 12 bread bowls, hollowed out

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Hamburger Soup

I got this recipe from Mrs. H at Heritage Schoolhouse but adapted it to something that my very picky veggie eater hubby would like.  It was awesome.  My Dad had dinner with us that night and he really enjoyed it too.  He suggested putting it over rice.  Sounded good to me!

Hamburger Soup8 servings

oil
½ onion, chopped fine
1 pound ground beef

2 cans Rotel tomatoes (I used one but will probably use more next time)

1 can corn, drained2 cans diced potatoes
1 bag frozen broccoli

1 jar mushrooms

1 small can tomato sauce
2 cups chicken stock
pepper, garlic, chili powder, and seasoning salt to taste

cheddar cheese, grated

Cook onions in oil until tender; add ground beef and cook until beef is done. Place onions and beef in a large stock pot (or crock pot). Add tomatoes, corn, potatoes, broccoli, mushrooms, tomato sauce, chicken stock, and seasonings. Simmer until potatoes and broccoli is tender.

I had intended to make jalapeno cornbread to go with it but that didn't happen! 

Broccoli Cheese Soup

Black Eyed Pea Broccoli Cheese Soup

Yield: 8 servings.
1 1/2 lbs. Broccoli – fresh
2 C. Water
3/4 tsp. Salt
1/2 C. Cornstarch mixed with 1-cup water
1 pint half-and-half
1 pound pasteurized processed cheese (Velveeta)

Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Pioneer Woman's Cauliflower Soup

Ingredients
1 stick Butter, Divided
½ whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.
Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Mean Green Tortilla Soup

Mean Green Tortilla Soup

Ingredients
2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs)
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed - can substitute a jar of chunky salsa verde sauce
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)

Preparation: Preheat oven to 400 degrees.
In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Taco Soup

It is fall and I love fall food (ok, what I consider fall food). My Mom used to make this for family get togethers and everyone loved it. My little sister makes this a lot now. It is yummy and easy. Unfortunately my husband doesn't like the beans in the soup so he won't eat it so I don't make it. :(

Taco Soup
1/2 - 1 pound ground beef
1/2 onion
1 package taco seasoning mix
1 package dry ranch dressing mix
3 cans Rotel tomatoes (hot or mild, your choice)
1 can black beans
1 can ranch beans
1 can pinto beans
1 can corn

Brown ground beef with onion and drain if necessary. In a large pot add ground beef, onion, taco mix, ranch mix, Rotel, black beans, ranch beans, pinto beans and corn. DO NOT DRAIN any of the canned items. Cook until warmed through. Serve with tortilla chips and sour cream.

If I remember correctly, this freezes very well.

ENJOY!!