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Soups

Chicken Tortilla Soup

Posted on September 16, 2019

This soup was seriously incredible. Hands down one of the best soups I have ever had!! I made this the other night for dinner and even my kids gobbled not one but two bowls…so wonderful! I just had to put this one on here so that when I am searching for something to make for dinner I will come upon this one and remember how much I adored it and make it again and again!

Ingredience:

2-3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes: (You HAVE to add these, it would not be the same experience without em)
Sour Cream
Diced Avocado
Juice of fresh lime
Salsa Or Pico De Gallo
Grated Monterey Jack or cheddar Cheese
Cilantro

Directions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with all the yummy garnishes!

 

Recipe Source: Pioneer Woman

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{Instant Pot Potato Cheese Soup}

Posted on August 8, 2017

I am ready for Fall around here. Summer was a blast, but I’m ready for cooler temps and Halloween 🙂 Soups are my go to in the Fall, and this one has become a new favorite. This Instant Pot/Pressure Cooker version is super yummy, and so quick and easy.

Ingredients:

2 Tbs butter
1/2 cup chopped onion
6 cups peeled and cubed potatoes (if using red potatoes, I leave the skin on)
2 (14oz) cans chicken broth
1 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes
2 Tbs dried parsley
2 Tbs cornstarch
2 Tbs water
3 oz. cream cheese, cut into cubes
1-1 1/2 cups sharp shredded cheese
2 cups half and half
6 slices crispy cooked bacon, crumbled

Select Saute and add butter to the pot. When the butter is melted, add the onion and cook until the onion is tender, about 5 minutes. Add 1 can of chicken broth, salt, pepper, red pepper flakes, and parsley to onions.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock the lid in place, and select high pressure for 4 minutes cook time and start. When the timer goes off, wait 5 minutes then do a quick pressure release. Remove the potatoes and steamer basket from the pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select simmer and add the cornstarch mixture to the pot, stirring constantly. Add cream cheese and shredded cheese. Stir until the cheese is melted. Add the remaining can of chicken broth, half and half, crumbled bacon, and potatoes. Heat through but do not bring to a boil. Garnish with chopped green onions.  Serve and enjoy!

Recipe source: Pressure Cooking Today

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{Cheesy Bacon Potato Soup}

Posted on December 29, 2016

First of all, how is it already almost 2017?! Where did December go? I feel like everything came and went so quickly. Maybe it’s because the Christmas season is my absolute favorite, so it went faster for me than others. Time flies when you’re having fun, right?

Speaking of fun, its been a winter wonderland here during our Christmas break from work/school stuff. Today the kids went sledding, and had an absolute blast on their new inner tubes.

kids-tubing

Sledding Fun!

After being out in the cold all day…again, its always nice to come home to something warm and comforting. This Potato Soup is comfort food at its finest. Whats better than cheesy flavor with tender potatoes and salty smokey bacon? It really is the best. This recipe is really simple to throw together. I hope you enjoy!

6-8 bacon strips, diced

3 cups peeled russet potatoes, cubed

1 carrot, diced

1/2 cup chopped onion

1 Tbs dried parsley flakes

1/2 tsp salt

1/2 tsp pepper

1/4 tsp celery salt

2 cups chicken broth

3 Tbs all-purpose flour

3 cups milk

8 ounces Velveeta cheese, cubed

2 green onions, thinly sliced

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Remove bacon and set aside. Add potatoes, onions, and carrot along with seasonings and broth; bring to a boil. Reduce heat and simmer, covered until the potatoes are fork tender. 10-15 minutes

2. Mix flour and milk until smooth. Stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted.(you can also throw the bacon in at this point if you want it inside the soup instead of crumbled on top) Serve with crumbled bacon and green onions on top.

Recipe Source: Adapted from Taste of Home

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{Mexican Lime Soup}

Posted on April 11, 2013

Very yummy and easy soup. The flavors blend so good together, giving this soup tons of flavor.

3-4 limes

2 large chicken breasts

1 tsp kosher salt, plus more to taste

1/2 tsp pepper, plus more to taste

1 Tbs olive oil

1 large white onion, chopped

5 garlic cloves, minced

1 jalapeño chili, seeded and minced

3 cups chicken broth

3 cups water

1 1/2 tsp mexican oregano, you can use regular if you don’t have mexican

1 avocado, pitted, peeled and diced

2 oz queso fresco, crumbled

Juice as many limes as you need to, to get 1/4 cup fresh lime juice. Use the remaining limes for serving in your soup. season the chicken breasts with salt and pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, and cook until brown on both sides, about 5 minutes. Transfer the chicken to a plate. Add the onions to the pan and saute until translucent, about 4 minutes. Add the garlic and chili and saute until fragrant, about 1 minute. Add the broth, water and lime juice and oregano, then return the chicken to the pan.

Increase the heat to high and bring to a boil. Reduce the heat to med-low, cover and simmer unti the chicken shows no sign of pink, about 40 minutes.

Transfer the chicken to a cutting board and let cool slightly. Meanwhile, keep the soup at a simmer. Shred the chicken and stir chicken back into the soup. Adjust the season with salt and pepper until desired taste.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve with the toppings.

Recipe Source: Williams Sonoma 

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{Lasagna Soup}

Posted on April 1, 2013

I wasn’t expecting this soup to be as delicious as it was. It was a big hit, and it makes about 13 cups so there where a lot of left overs for the next day. Yum.

2 tsp olive oil
1 1/2 lbs italian sausage
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup chopped fresh basil
8 oz ricota cheese
1/2 cup grated parmesan
1/4 tsp salt
2 cups shredded mozzarella cheese
In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooded spoon, until the sausage is no longer pink, about 5-7 minutes. Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and cook until the paste turns a rusty brown color, about 5 minutes. Add the tomatoes with their juice, the broth and the bay leaves and brin the soup to a boil. Reduce the heat and simmer for about 30 minutes. 
Add the past, then increase the heat to medium-high and boil the soup unti the pasta is tender to the bite,  following the time recommendations on the pasta box. Discard the bay leaves, then stir in the basil, season with salt and pepper to taste. 
In a small bowl, combine the ricotta, the parmesan, and 1/4 tsp of salt and a little pepper. To serve, p;ace about 1 1/2 Tbs of the ricotta mixture in each bowl, ladle the soup over the top and sprinkles with mozzarella cheese. 
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{Hearty Barley and Mushroom Soup}

Posted on March 19, 2013

One of my husbands clients had a big convention on Diabetes awarness and prevention. We got invited to attend. Bobby Deen was the guest speaker and also made this soup for everyone. It was very delicious. It’s very healthy, and diabetic friendly. It’s very simple to make. Try it out!

1 oz dried porcini mushrooms

2 cups boiling water

1 Tbs olive oil

2 large portobella mushroom caps, chopped

1 large leek (white and green part only) sliced and rinsed well

2 ribs celery, chopped

1 carrot, chopped

1 (32oz) container chicken broth

3/4 cup pearl barley

2 Tbs fresh dill, chopped

6 Tbs plain greek yogurt

Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let sit until softened, about 15 minutes. Drain and coarsely chop. Reaserve the soaking liquid.

Meanwhile, heat oil in a nonstick dutch oven over medium-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook stirring often, until the veggies become very tender, 8-10 minutes. Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil. Reduce heat and simmer, covered, until the barley is tender 50-60 minutes. Stir in the dill.

Ladle soup into each serving bowl. Top with 1 Tbs yogurt.

I had to get a picture with Bobby Deen. I love his show and am a big Paula Deen fan!!
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{Turkey Noodle Soup}

Posted on November 16, 2012

This is a great way to use all of that extra turkey meat that you have left over. This soup is delicious and warming. It’s packed with tons of flavor too.

2 cups of shredded turkey meat

4-5 celery stalks, chopped

4 carrots, chopped

1 whole small-med onion

2 whole garlic cloves

1 tsp dried sage

1 bay leaf

2 32oz cartons of low sodium chicken broth

water

chicken bouillons to taste  (4-5)

12 oz package of whole wheat noodles of choice

salt and pepper to taste

Add the turkey meat, chopped celery and carrots,  whole onion and whole garlic cloves along with sage and bay leaf in a large pot. use enough water to just cover vegetables. Cover the pot and bring to a boil until the veggies are cooked. Remove the whole onion and garlic cloves. Add in the chicken broth and chicken bouillon’s. Once you get the desired taste you want, pour in the noodles and cook uncovered in the broth according the noodle package directions. Season with salt and pepper. Serve.

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{Olive Gardens Chicken and Gnocchi Soup}

Posted on October 26, 2012

Have you ever had this soup at Olive Garden?? It is so rich and creamy and delicious.I made this last night and it tasted just like it. It was so easy to make and my whole family loved it.





  • 1 tablespoons extra virgin oil
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart half and half
  • 1/2 cup celery, finely diced
  • 1 cup onion, finely diced
  • 2 minced garlic cloves
  • 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
  • 1 cup carrots, finely shredded
  • 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
  • 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store – you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
  • 1 cup of fresh spinach coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/4 teaspoon nutmeg 

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Recipe Source: Pinterest

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{Beef and Hominy Stew}

Posted on October 15, 2012

I am usually not a stew person. But this is really good and hearty. Plus its made in a crock pot which makes it simple. The hominy gave it great texture and flavor. Perfect meal for a cold fall day.

1 large onion, chopped
2 pounds round steak cut into bite sized pieces
1/2 tsp salt
1 green bell pepper, cored, seeded and chopped
3 carrots, peeled and cut into 1 inch pieces
3 ribs of celery, cut into 1 inch pieces
3 cloves garlic, chopped
1 14.5 oz can petite diced tomatoes with chilies
1 cup beef broth
2 Tbs corn starch
1 15 oz can hominy, drained and rinsed
Place onion in the bottom of a crock pot, add beef. Season with salt. Add green pepper, carrots, celery, and garlic. Pour tomatoes and 3/4 cups of broth over the top
cover and cook on low for 8 hours
Mix cornstarch with remaining 1/4 cup of broth until smooth. Stir into crock pot during the last 15 minutes of cooking, add hominy. Serve. 
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{Creamy Broccoli and Cheese Soup}

Posted on September 25, 2012

My favorite time of year is here. I love fall and all the things that come with it. I have been so excited for the weather to cool down and to start making soups, stews, chili etc. This is one of my favorite soups. It hit the spot for all of us. I think its a must to serve it in a bread bowl.

  • 2-3 broccoli heads, coarsely chop off the florets 
  • 9 c. water
  • 5-6 Tbsp. bouillon granules
  • 1 cube butter
  • 1 onion, finely chopped in food processor
  • 1 cup flour
  • 2 cup half & half
  • salt and pepper (to taste)
  • 2 c. shredded sharp cheddar cheese (I don’t use pre-shredded for this, too much starch. I like to hand shred a block of cheese. Trust me on this)
  • 16 oz Velveeta cheese
In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste.
Gradually add the cream and whisk until thick. Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper to taste. Add shredded cheese and Velveeta, stirring until melted. Make sure once you add the cheese, you melt it on low so that it melts smooth. 



Recipe Source: Favorite Family Recipes
1 comment

{Chicken Enchilada Soup} Crockpot

Posted on February 20, 2012

This soup was amazing! Lots and lots of flavor. Heres to another easy and yummy crockpot meal 🙂





3 cups chicken stock

4 chicken breasts

2 cloves garlic, minced

1 teaspoons ground cumin

2 teaspoons chili powder

1/4 teaspoon cayenne pepper, optional

Salt and pepper, to taste

1 (14.5 oz.) can diced tomatoes

1 (10 oz.) cans diced tomatoes with green chilis

1 (4 oz.) can diced green chilis

1 (15 oz.) can black beans, rinsed and drained

1 (6 oz.) can tomato paste

2 large flour tortillas, cut into thin, 2-inch long strips

1 cup shredded pepperjack or Monterry jack cheese

1/2 cup sour cream

1/2 cup chopped fresh cilantro





In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.  Cover and cook on low for about 4 hours.  Stir in tortilla strips.  Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.  Just before serving, top with cheese, sour cream and cilantro.  





Adapted from: Lets Dish

1 comment

{Zuppa Toscana}

Posted on February 16, 2012

I have seen this recipe a lot. For some reason I have never really thought of making it. I have never gotten this soup at Olive Garden, maybe that’s why. I recently went to a baby shower where this soup was served and I tried it and was in love! It has so much great flavor. My hubby loves it too, so I finally made it with Olive Garden Breadsticks. New fave at our house.

1 lb. Italian sausage
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot  on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

Recipe Source: Annies Eats

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