Spicy Chicken Tortilla Soup

Tortilla soup has always been a favorite to eat, but I’d never made it myself! Leading up to Cinco de Mayo, I tried out a few new Tex Mex recipes, including this one for spicy chicken tortilla soup. It was love at first bite – very easy to toss together, super colorful, somewhat healthy, and has amazing flavor with all of the peppers and spices.

I slightly adapted the original recipe, excluding hominy and adding some corn and crispy tortilla strips. Side note: to make crispy tortilla strips to top your soup, simply slice a few corn tortillas into strips, put them on a lined baking sheet, and bake at 350 degrees for 10 minutes, flipping once halfway through. Super simple and adds a nice texture when you dig in.

Enjoy!

Spicy Chicken Tortilla Soup

Ingredients:
2 cups chicken, shredded or chopped
2 Tbsp olive oil
1 small onion, diced
1 jalapeno pepper, diced (with or without seeds)
2 cloves garlic, minced
1 poblano pepper, roasted and diced
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 15-oz cans black beans, drained and rinsed
1/2 bag frozen corn
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips (plus more if making crispy strips)
Juice of 2 limes
Shredded monterey jack cheese, optional for serving
Chopped cilantro, optional for serving
Sour cream, optional for serving

Yield: Serves 6-8

Directions:
First, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred— almost black. Set aside on a plate to cool then dice. (you can either leave or remove the seeds)

Heat the olive oil over medium high heat in a large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder, cumin, and coriander and mix until well combined.

Pour in the chicken stock and add the tomatoes, corn, black beans, green chilies, chicken, and salt. Bring to a boil.

Finally, add the regular tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese, plus crispy tortilla strips and sour cream if wanted.

Source: Slightly adapted from Eat Live Run

Green Chile Soup

I’ve become such a fan of green chiles, especially after visiting New Mexico and having my fill there. I especially find myself adding them to pizzas for some extra spice. (pepperoni and green chile is amazing!) When I saw this soup recipe I knew it was a must try. You can easily make it vegetarian or add some shredded chicken to make it even more filling and flavorful. Feel free to use canned green chiles, but I opted to use a few fresh roasted ones instead.

Top this with some sour cream, shredded cheese, or fresh cilantro, which I always go overboard with. Or whatever you think sounds fitting and delicious. But be warned, if you have a sensitive tongue, this soup has some kick to it!

Green Chile Soup

Ingredients:
2 Tbsp butter
1 shallot, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained and diced
6 cups chicken or vegetable broth
1/2 tsp chili powder
1 tsp ground cumin
Salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
3/4 cup milk or heavy cream

Yield: 4-6 servings

Directions:
Heat a large pot over medium heat. Melt the butter and sauté the shallot and celery for about 5 minutes. Stir in the garlic and green chiles and sauté for about 3 more minutes. Pour in the broth, chili powder, cumin, salt, and pepper and bring to a boil. Cover the pot with a lid and reduce heat to a simmer. Simmer the soup for 10-15 minutes and then remove from the heat. Using an immersion blender, carefully puree the soup and return it to heat. Stir in the diced carrots and cook until they’re softened, about 5 minutes (I cut mine pretty small). Stir in the corn and cream/milk and let it simmer for a few more minutes.

Serve hot with any toppings you like. Enjoy!

Source: Slightly adapted from Lauren’s Latest

Whole Wheat Bread Bowls

This is my second (and more successful) attempt at bread bowls. These had the perfect texture and weren’t too soft like the last ones that quickly sprung a leak. It’s amazing what egg wash can do. The outside was beautifully crisp and firm while the inside stayed nice and soft – so easy to hollow out!

This bread bowl recipe is definitely a keeper and reminds me of Panera’s version that I love so much. I made some green chile soup for my bread bowl (recipe to follow) and some simple chicken noodle for my hubby. And as much as I enjoy eating the bowl itself, I love taking the excess bread innards (that’s a weird term) and dipping them in the soup at the beginning. Good to the last bite!

Whole Wheat Bread Bowls

Ingredients:
2 cups warm water
1/8 cup active dry yeast
2 Tbsp honey
2 Tbsp olive oil
3 cups whole wheat flour
2 3/4 cups all-purpose flour
1 1/2 tsp salt
1 large egg, slightly beaten

Yield: 4 bread bowls

Directions:
In the bowl of an electric mixer fitted with a dough hook, add warm water, yeast, honey, and olive oil, quickly mixing with a spoon. Let sit for 5-10 minutes until yeast gets foamy. In a separate bowl, measure out flour and salt.

Add in flour gradually with the mixer on low speed. Knead with the dough hook (I used the two lowest speeds for this) for 10-12 minutes, occasionally pulling the dough off with your hands and placing it back in the bowl. Remove dough from bowl (it will be sticky) and place it on a floured workspace. Knead it a few times by hand, adding a few sprinkles of flour until it’s elastic and no longer super sticky. Oil a bowl with olive oil and place the bread in the bowl, flipping it to coat. Cover and set in a warm place (I set it on top of my oven, turned on) to rise for 1.5 hours.

Preheat oven to 425 degrees F.

After 1.5 hours, punch down dough and form into a large round, using more flour if needed to decrease the stickiness again. Cut the round into 4 equal pieces and roll them into balls. Place on a baking sheet, cover and let rise for 20-30 more minutes. Take the dough balls and roll them into tighter balls again, then brush each with beaten egg. Gently score the top of each loaf, then bake for 40-45 minutes, or until golden. Let cool completely, then using a serrated knife, cut a round out of the middle and fill with soup!

Source: How Sweet Eats

Santa Fe Corn Chowder

My husband was recently in Africa for about two weeks and while I missed him like crazy and wished I could’ve gone too, it was a good opportunity to make some dishes that aren’t up his alley! (like these soups!)

This soup is called Santa Fe Corn Chowder and ironically enough, I’ll be visiting New Mexico for the first time in less than a week! The corn and pepper combo is delicious and of course, cheddar cheese makes everything better. The touch of creaminess makes for a mighty tasty and hearty soup that anyone from Santa Fe (or elsewhere) would love.

Santa Fe Corn Chowder

Ingredients:
2 Tbsp unsalted butter
1 cup finely chopped bell peppers
1 whole small onion, finely chopped
2 Tbsp flour whisked into 1/4 cup water
1 1/2 cup chicken or vegetablev stock
2 tsp cumin
2 tsp chili powder
2 cans (15.25 oz each) sweet corn, drained
1/2 cup milk
1 cup sharp cheddar cheese, shredded
Dash of salt and pepper

For garnish:
Sharp cheddar cheese, shredded
Sour cream
Chives or Green Onions, chopped

Serves 4-6

Directions:
Melt butter over medium heat in a medium saucepan. Add bell peppers and onion and saute gently until they begin to soften and onion begins to turn transparent, about 3 minutes. Add flour/water mixture and stock, stirring to combine. Increase heat to medium-high and cook until liquids begin to boil gently. Add cumin, chili powder, corn, and half-and-half. Cook until soup again comes to a low boil.

Using an immersion blender, puree the chowder slightly, just until no large pieces remain. (The goal is to break down large pieces of corn and pepper, but not to reduce it to a completely smooth puree.) Remove the immersion blender and add cheese, stirring to combine. Continue heating until cheese melts, about 5 minutes. Add salt and pepper, to taste.

Serve immediately, garnished with extra cheese, sour cream, and chives.

Source: Slightly adapted from Inquiring Chef

Cauliflower and White Cheddar Soup

Why am I craving soup in the summertime? I have no idea, but am going for it!

Cheesy, creamy soups are one of my downfalls. Yes, this has cauliflower and other healthy things in it, but ultimately, it’s not the most waistline friendly soup around. But hey, it’s a good way to get folks to eat their vegetables, right?

Roasted cauliflower and garlic mixes beautifully with white cheddar cheese – the sharpness really balances with the hearty vegetables to create a delicious and filling soup. I’ll certainly be making this again when the weather better agrees!

Cauliflower and White Cheddar Soup

Ingredients:
1 medium head cauliflower, cut into florets
4 whole, peeled garlic cloves
3 Tbsp olive oil
Salt and pepper to taste
1 medium onion, diced
2 cloves garlic, chopped
1/2 Tbsp fresh thyme, chopped or dried
4 cups vegetable or chicken broth
1 1/2 cups white cheddar, shredded
1 cup milk
Salt and pepper to taste

Yield: 4-6 servings

Directions:
Preheat oven to 400 degrees F. Toss the cauliflower florets and whole garlic cloves in two tablespoons of olive oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower until lightly golden brown, about 20-30 minutes.

Heat 1 Tbsp of oil in a large saucepan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Add the broth, cauliflower, and roasted garlic and bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Puree the soup until it reaches your desired consistency with an immersion blender or in batches in a blender. (be careful with the blender lid since it’s hot!)

Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat. Garnish as desired and serve while hot. Enjoy!

Source: AnnArbor.com

Zuppa di Gnocchi e Pesto

I know we’re past soup season, but this recipe is too tasty to set aside till fall! You know that a soup is good when it’s requested by your husband in advance for future times of sickness! This Italian soup is hearty without being heavy and the roasted onion and garlic adds some amazing flavor. When topped with diced tomatoes, it tastes like bruschetta in soup form! YUM!

PS: Happy Birthday to my mom!

Zuppa di Gnocchi e Pesto

Ingredients:
2 boneless, skinless chicken breasts
1/2 yellow onion, quartered
8 cloves garlic, in skins
1 Tbsp olive oil
Pinch of salt and pepper
2 cartons chicken broth, 32 oz each
1/2 jar pesto sauce (8 oz jar)
1 package gnocchi, 16 oz
2 whole roma tomatoes, seeded and chopped

Directions:
Preheat oven to 350F. Place chicken breasts in a roasting pan. Break apart quartered onion and scatter around and on top of chicken breasts. Toss the garlic, skins and all, around the chicken. The garlic will not flavor the chicken at this point. You are merely roasting them and will add them to the broth in a bit. Drizzle olive oil on the chicken. Add some salt and pepper and roast for 35-45 minutes or until the center is white and no longer pink.

Once cooked, allow the chicken to cool so that it can be shredded. Scoop out the roasted onion and garlic to use in the broth. While the chicken is cooling, pour the chicken broth into a food processor or blender along with the onions and roasted garlic (skins removed after roasting of course) and half of the pesto. Pulse until there are no large chunks of garlic left. The roasted garlic will give the soup a velvety feel in your mouth. Definitely don’t skip this step. It’s so worth it!

After shredding the chicken, mix in the rest of the pesto. Stir well and set aside.

In a large pot, bring the broth/garlic/pesto mixture to a boil. Add the gnocchi and cook according to the package directions. In soup bowls, place a pile of chicken in the center. Ladle the hot broth over the chicken and garnish with chopped tomatoes. Enjoy!

Source: Slightly adapted from The Coupon Goddess

Creamy Red Potato Soup

Don’t you just love those meals that you toss together with whatever you happen to have on hand or are trying to use up? This is one of those meals and I love that it turned out so well! You can completely customize this soup with whatever herbs or vegetables you have at home. Or, add in some chicken, ground turkey, or sausage if you want to add some extra protein. If you like spicy foods, like me, you can add some sriracha sauce to give it more of a kick!

This is a hearty meal that’s perfect to eat in the winter and great to sop up with some crusty bread. It’s nice and chunky with the sliced potato…I called it creamy soup because of the cream added, not because it’s smooth, but if you want to blend it you definitely could!

Creamy Red Potato Soup

Ingredients:
2 Tbsp olive oil
1 cup celery, finely chopped
2/3 cup carrot, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 (14 oz) cans of vegetable stock
1/2 tsp dried dill
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp salt
1/4 tsp white pepper
16-20 small red potatoes, washed and sliced
1 cup heavy cream
A few dashes sriracha sauce (optional)

Yield: 6-8 bowls

Directions:
Heat the olive oil in a large pot and add the celery, carrot, onion, and garlic. Let it cook for at least 5 minutes, until the onions become translucent. Add the vegetable stock, herbs, salt, pepper, and potatoes and allow the soup to simmer for at least an hour. Add the cream and sriracha (optional) and simmer for at least another hour. Add more salt, pepper, and herbs to taste if desired. (or more sriracha if you like it really spicy!) Serve soup while hot and enjoy!

Source: A Beckster Original

Spicy Black Bean Soup

As a huge fan of black beans, I bookmarked this recipe in a hurry and absolutely loved the results! This soup has great flavor and is a perfect addition to any Tex-Mex inspired meal or can be a meal in itself. It’s healthy, hearty, and is a good vegetarian option with a smooth texture that can be left a little chunky if desired. This recipe makes a large portion, so be prepared to feed a crowd or have lots of tasty leftovers. Enjoy!

Spicy Black Bean Soup

Ingredients:
3 Tbsp olive oil
1 large white onion, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 Tbsp cumin
2 Tbsp chili powder
2 tsp white pepper
2 tsp dried oregano
6 cans black beans (14.5 oz cans - 4 cans drained & rinsed, 2 cans with liquid)
3 cans vegetable broth (14 oz cans)
3/4 cups water

Directions:
In a large stock pot over medium high heat, add olive oil, onion, jalapeno, shallot, and garlic. Sauté until translucent. Add spices and mix until well combined. Cook for 3 minutes more.

Add beans, broth, and water and bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender or transferring a little at a time to a blender, blend soup until smooth. (be careful using a blender with warm soup – hold the lid down tightly or let it cool)

Serve while hot with a scoop of sour cream, cilantro, or anything else your heart desires.

Source: Slightly adapted from The Novice Chef Blog

Spicy Sausage, Potato, and Kale Soup

This recipe became “spicy” sausage, potato, and kale soup simply because I had a heavy hand on the heat! I bought spicy Italian sausage to give some extra kick, and then added a little too much sriracha sauce and red pepper. Oops! It tastes great, but if you’re a whimp when it comes to spice, I suggest toning it down! (use regular sausage, don’t add the sriracha, and lessen or cut the red pepper flakes)

Apparently this is just like the Olive Garden’s Zuppa Toscana soup, which I’ve never tried but definitely would like to taste. I wasn’t sure about the combo of ingredients ahead of time, but the flavors and creaminess of the soup really works well together. This is a perfect soup for heating you up during the current chilly weather – enjoy!

Spicy Sausage, Potato, and Kale Soup

Ingredients:
1 lb spicy Italian sausage
1/2 bunch kale, washed and cut into small pieces
6 red potatoes, sliced thin
1/2 onion, diced
1/2 tsp red pepper flakes
1 cup low-sodium chicken broth
1 cup milk
2 cups half and half
Dash of sriracha sauce
1/2 tsp dried oregano
Splash of heavy cream (optional)
Dash of salt and pepper

Directions:
Wash and cut the kale and set aside. Wash and thinly slice the potatoes. In a medium pot, boil them until tender. Drain and set aside.

Brown the italian sausage in a large pot and drain the fat. Add the red pepper flakes, oregano, sriracha sauce, broth, milk, and half and half. Simmer for 20 minutes. Taste and adjust seasonings as needed. Add the potatoes, heavy cream if desired, and the kale. Simmer for another 15 minutes and serve hot.

Source: Slightly adapted from The Pioneer Woman

Veggie Tales: Parsnip

So, this slacker definitely forgot to do a Veggie Tales feature in September. Call me distracted or scatterbrained, but somehow it completely slipped my mind. BUT – the good news is – you’ll get a double dose of vegetables this month! (doesn’t sound like the best reward, does it?) So, the “September” veggie of the month is parsnip! I’d never tried this vegetable, in fact, the only time I seemed to hear about it was on food competition shows where they oftentimes add a smear of parsnip puree to their dish.

Parsnip is basically the albino brother of the carrot. They have a similar shape and texture and while the flavors are alike, the parsnip has more of a “bite” to it. It’s hard to describe – kind of a spicy/peppery taste. I used a simple recipe to show off the parsnip’s unique carrot-like flavor. This blended soup is perfect as a warm fall dish and is quite healthy to boot. Use a piece of toasted bread to sop it up or put it in a bread bowl for a more filling meal. (I made larger pretzel rolls and hollowed them out as a bread bowl – amazing!) Here’s my hubby’s take on the veggie of the month:

“Overall: Not bad at all. I too have heard of this veggie, but honestly never knew what it even looked like. My wife gave it to me raw and as she said it had a “bite” to it more than say a carrot does. However, to me it seemed more “minty” how it played with the back of my taste buds the same way mint does to me. When I saw the soup I thought, “Oh boy! Baby food!” But don’t knock it till you try it. I actually ate the whole soup and bread bowl. Parsnip will be a veggie I will have again!”

Parsnip Soup

Ingredients:
6 cups low-sodium chicken or vegetable broth
1 lb parsnips (about 2 large parsnips), peeled and sliced
1/2 onion, chopped
2 garlic cloves, chopped
Paprika
Dash of salt and pepper

Directions:
Combine the broth, parsnips, onion, garlic, and salt and pepper in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the parsnips are tender, about 25 minutes.

Remove saucepan from heat and let the soup cool completely. Pour the soup into a blender in batches and puree. (be VERY careful if it’s still hot – hold the lid down tight otherwise it will splash out!) Return the blended soup to the pan and simmer until it’s heated through. Ladle it into bowls and sprinkle with paprika. Enjoy! (Points Plus Value: 1 cup of soup = 2 Points Plus)

Source: Slightly adapted from Weight Watchers Just 5 Cookbook