Category Archives: Soup

Cheesy Chicken Tortilla Soup

I got this recipe off of e-mealz.com. It was not spicy, which is good in our home with small kids. I’m sure you can alter the recipe in a number of ways to make it spicier. I served it with cheese quesadillas to dip in the soup.

In oil, saute until tender 1 cup of each:

chopped carrots

chopped onion

chopped celery.

Add a couple cloves minced garlic, a tiny bit of salt, and a bit of pepper.

Pour in 4 cans chicken broth (I used one box of chicken broth, which is really only 4 cups) and bring to a boil.

Add a can of diced tomatoes, a can of diced tomatoes with green chilies, a packet of taco seasoning, and 1.5 lbs cooked and diced chicken breast.

Cut 8-10 corn tortillas into pieces and stir into soup. Let boil for 20 minutes until tortillas are incorporated into soup. Stir occasionally.

Lower heat and add 8 oz shredded cheese (I used two big handfuls of shredded cheddar) and simmer for 10 minutes.

Add 1 cup milk and simmer for another 10 minutes.

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Filed under Cheese, Chicken, Comfort Food, Kid friendly, Mexican, No oven necessary., Soup

Fiesta Chowder

This recipe is from http://E-mealz.com, and despite the many canned foods involved I really liked it. We cooked up a side of cornbread to go with the soup.

1/2 cup chopped onion

1 t minced garlic

2 T oil

2 cans chicken, drained

1 pkg fajita seasoning

15 oz can whole kernel corn

15 oz can black beans

14.5 oz can Mexican stewed tomatoes

4.5oz can chopped green chilies

3 cups water

1 bag “ready rice,” Spanish-style (I couldn’t find that, so I used “ready rice” in long grain)

10.75 oz can cheddar cheese soup

Saute onion and garlic in oil until tender. Add chicken and fajita seasoning; mix well.  Add corn, beans, tomatoes, chilies, water, and rice. Bring mixture to a boil. Reduce heat; cover and simmer 5 minutes. Stir in cheese soup and heat through.

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Filed under Chicken, Comfort Food, Mexican, No oven necessary., Quick, Soup

Double Chicken Dumpling Stoup

Rachael Ray says, “The mini chicken meatballs cook like dumplings in the stoup. I add potato gnocchi to double the dumpling factor.”

2 T olive oil

4 ribs celery from the heart, chopped

2 onions, chopped

4 carrots, shredded (1 1/2 cups)

1 fresh bay leaf

s & p

6 cups chicken broth

1 lb ground chicken

1 egg

1/2 cup Italian bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano

2 cloves garlic, finely chopped

dash of freshly grated nutmeg

1 lb package gnocchi

1 cup frozen peas

flat-leaf parsley, finely chopped (a couple generous handfuls)

crusty bread, for dunking

1. In a soup pot heat the oil over med-high heat. Add celery, onions, carrots and bay leaf, season with s & p and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2. Meanwhile, in a bowl, season the chicken with s & p. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you’ll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool 5 minutes. Serve with the bread.

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Filed under Chicken, Comfort Food, Healthy, Italian, No oven necessary., Potatoes, Soup

Tangy Three Bean Stoup (starring Freddy Quimby)

Rachael Ray coined the term “stoup,” which is halfway between a stew and a soup. I think the rest of the world calls this a chowder. And this makes me think of the Simpson’s, naturally.

3 T olive oil

1 lb baby red potatoes, thinly sliced

4 ribs of celery from the heart, chopped

5 carrots, shredded (2 cups)

2 onions, chopped

1 bay leaf

32 oz container (4 cups) vegetable or chicken broth

15 oz can tomato sauce

15.5 oz can chickpeas, rinsed

15.5 oz can kidney beans, rinsed

1/2 lb green beans, cut into 1″ pieces

s & p

1/2 cup pickle relish

flat-leaf parsley, chopped (a couple generous handfuls)

dill sprigs for garnish

crusty whole grain bread for serving

1. In a soup pot, heat the oil over med-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7-8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt & pepper. (If it is too thick for your taste, add a little water.)

2. Stir in the relish and parsley and turn off the heat. Discard the bay leaf. Top the stoup with dill sprigs and serve with the bread.

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Filed under Comfort Food, Healthy, No oven necessary., Potatoes, Soup, Vegetarian Main Dish

Cabbage and Bacon Soup with Garlic Bread

The vinegar in this soup gives it quite a tang. If you don’t care for that acidic flavor, consider cutting the vinegar down or out completely. (I like it.)

1/2 lb bacon, coarsely chopped

1 large onion, finely chopped

1 1/2 lbs red potatoes, cut into 1/2″ cubes

Half of a head small green cabbage, cored and thinly shredded

1/4 cup red wine vinegar

6 cups chicken broth

Four slices ciabatta bread, 1″ thick

1/4 cup olive oil

1 clove garlic, peeled & halved

s & p

1 T chopped parsley

1. Heat oven to 350. In a large pot, cook the bacon over med-high heat, stirring often until browned and crisp, about 10 minutes.  Transfer with slotted spoon to a paper-towel lined plate.

2. Pour off all but 1 T bacon fat, add the onion and cook until softened, about 3 minutes. Add potatoes and cabbage and cook, stirring often, until the potatoes have softened slightly and the cabbage is wilted, 5-7 minutes. Pour in the vinegar and cook, stirring, until the flavor mellows, about 2 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes and cabbage are soft, 20-25  minutes.

3. Meanwhile, brush the bread with olive oil on both sides and place on a baking sheet. Toast in the oven, 10-15 minutes. Rub the cut sides of the garlic all over the bread.

4. Season the soup with salt, pepper, and the parsley. Divide among 4 bowls, top each with the bacon and serve with the garlic bread.

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Filed under Bread, Comfort Food, Potatoes, Soup

Roasted Garlic & Butternut Squash Soup

1 butternut squash (about 2 3/4 lbs), halved lengthwise & seeded

4 cloves garlic, peeled

1 T olive oil

s & p

4 sprigs fresh thyme

1 large yellow-fleshed potato, such as Yukon gold (about 8 oz), peeled and cut into 2″ pieces (or use a large apple)

2 1/2 cups chicken broth

1/4 cup plain yogurt

1/4 cup carmelized onions

2 tsp finely chopped fresh parsley or chives

1. Heat oven to 375. Line a baking sheet with parchment paper. Brush the cut sides of the squash and the garlic cloves with the oil, season with s & p. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.

2. Meanwhile, place the potato (or apple) in a medium saucepan and fill with enough water to cover by 1″. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.

3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato and chicken broth. Season with s & p.

4. In a medium saucepan, heat the soup over med-low heat until warmed through. Divide among 4 serving bowls and top with yogurt, parsley and onions.

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Filed under Comfort Food, Entertaining, Healthy, Potatoes, Soup, Squash, Vegetarian Main Dish

Hearty Lasagna Soup

1 lb ground beef

1/4 tsp garlic powder

2, 14 oz cans seasoned beef broth with onion

14.5 oz can diced tomatoes

1/4 tsp dried Italian seasoning

1 1/2 cups uncooked mafalda or corkscrew pasta

1/4 cup Parmesan cheese

Cook beef with garlic in skillet until browned. Pour off fat.

Add broth, tomatoes and Italian seasoning. Heat to a boil.

Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese. Serve with additional cheese.

Serves 4.

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Filed under Beef, Comfort Food, Italian, Pasta, Quick, Soup