Tag Archives: Soup

Chicken Tortilla Soup

29 Dec

Today was the third time my friend and I have had a “soup making day.” It actually works out pretty slick. Four kinds of soup made in four hours (and four hours of girl talk!) And then divided into single-serving tupperware bowls for weeks worth of frozen meals! So easy to grab one as I walk out the door (also means I can hit the snooze button one more time in the morning!)

We have the process down to a science. Three pots of simmering soup on the stove and one doing its thang in the crock-pot!

Soup galore!

Today’s soups were chicken tortilla, spinach and tortellini, lasagna, and red lentil stew. All of them were mighty tasty!

The hubby and I sampled the chicken tortilla soup for supper tonight. And dang was it good!

Start by sauteing onion, green pepper, red pepper, and garlic.

Add in the black beans and shredded chicken (we took the easy route and used rotisserie chicken that we seasoned with cumin, chili powder, and garlic powder.)

In goes one can of rotel tomatoes and green chilies!

And our impromptu addition, a can of corn! Seemed fitting for tortilla soup. And the yellow added lots of eye-appeal!

Chicken broth and water were added. And then left to simmer for 45 minutes!

And now for the fun part, the garnishes. There are about a million different things that can be added to this soup! Shredded cheese, sour cream, avocado, pico de gallo, cilantro. Okay so maybe not a million, but take your pick! Each bowl can taste a little different than the one before.

I chose cheese, sour cream, and pico de gallo!

 

Chicken Tortilla Soup

1 rotisserie chicken, shredded

1 1/2 teaspoons cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 cup diced onion

1 green pepper, diced

1 red pepper, diced

3 cloves of garlic minced

2 cans black beans, drained and rinsed

1 can Rotel tomatoes with green chilies

1 can corn

32 ounces low sodium chicken broth

3 tablespoons tomato paste

4 cups hot water

3 tablespoons cornmeal

5 whole corn tortillas, cut into 2-3 inch strips (We didn’t add these since we were both freezing the soup. Instead we plan to crush tortilla chips and add them right before eating.)

 

Shred rotisserie chicken into a medium sized bowl. Add cumin, chili powder, and garlic powder. Mix until all of the chicken is evenly coated with the seasonings. Set  bowl aside.

In a large sauce pan, heat olive oil. Add onion, peppers, and garlic and saute for a few minutes. Stir in chicken, black beans, rotel tomatoes, corn, tomato paste. Pour in chicken broth and hot water. Bring to a boil. Reduce heat and simmer uncovered for 45 minutes.

Mix cornmeal with a small amount of water. Pour into soup and let simmer for an additional 30 minutes. Turn off the heat and let sit for 15-20 minutes before serving. Five minutes before serving add tortilla strips.

Ladle into bowls and garnish as desired!

 

Source: Pioneer Woman

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Roasted Tomato and Pasta Soup

4 Dec

Roasted Tomato and Pasta Soup

1 pound ripe Italian plum tomatoes, halved lengthwise

1 large red bell pepper, seeded and quartered lengthwise

1 large red onion, quartered

2 garlic cloves, unpeeled

1 tablespoon olive oil

1 1/4 quarts vegetable stock

A good pinch of sugar

1 cup small pasta shapes

fresh basil leaves, to garnish

 

Heat the oven to 375 degrees. Spread out the tomatoes, red pepper, onion, and garlic on a roasting pan. Drizzle with olive oil. Roast for 30-40 minutes until the vegetables are soft and charred, turning them halfway through cooking.

Tip the vegetables into a food processor. Add about 1 cup of the stock. Process until pureed. Scrape into a strainer placed over a large saucepan and press the puree through into the pan.

Add the remaining stock, sugar, and salt and pepper to taste. Bring to a boil. Add the pasta and simmer for seven to eight minutes, or according to the directions on the package until al dente.
Serve hot in warm soup bowls, garnished with fresh basil.

Taco Soup

13 Sep

 Yesterday was my friend Sarah and I’s second annual soupathon! We spent the afternoon whipping up four delicious heart-warming soups! With a little girl-talk on the side! My favorite part of course!

We divided the soups into single-serving containers and popped ’em in the freezer! Convenient to grab as we head out the door to work. Or better yet, for those evenings that I just don’t feel like cooking.

This soup is kind of similar to a bowl of chili. Chock full of meat, beans, and tomatoes. All in all, very hearty and filling.

Taco Soup

1 pound lean ground beef

1 onion, chopped

4 cloves of garlic, minced

1 packet taco seasoning

3 cups water, divided

2 28-oz cans diced tomatoes

1 15-oz can tomato sauce

2 15-oz cans kidney beans

1 15-oz can corn

toppings: sour cream, shredded cheese, pico de gallo, guacamole, or tortilla chips/strips

Heat a large soup pot over medium heat. Brown the ground beef with the onion and garlic. When almost browned, add the taco seasoning packet and 1 cup of water. Mix until seasoning is well incorporated. Add remaining ingredients and bring to a boil. Then cover and reduce the heat. Simmer for fifteen minutes. Serve with desired toppings.