Chicken Tortilla Soup

This recipe is from The Pioneer Woman's web site. I changed a few things.

Chicken Tortilla Soup

2 whole boneless skinless chicken breasts (I used leftover roasted chicken, cut up)
1 Tbl olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbl olive oil
1 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies (I used 1 can diced tomatoes and added a good sprinkle of cayenne)
32 oz chicken stock (4cups homemade)
3 Tbl tomato paste
4 cups hot water
2 cans black beans, drained
3 Tbl cornmeal
5 whole corn tortillas, cut into uniform strips around 2-3 inches

Preheat oven to 375
Mix cumin,chili pepper, garlic powder, and salt
Drizzle 1 tablespoon of olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the remaining spice mix.

Place chicken breasts on baking sheet. Bake 20-25minutes, or until chicken is done. Use 2 forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, bell peppers, and garlic. Stir and begin cooking, than add the rest of the spice mix. Stir to combine, then add shredded chicken and a stir.

Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then simmer 45 minutes, uncovered.

Mix cornmeal with a little water. Pour into soup, simmer for an additional 30 minutes. check seasonings, add more if needed. Turn off heat and let sit 15-20 minutes. Five minutes before serving, gently stir in tortilla strips.

Homemade Condensed Cream of Chicken Soup

From the Recipe Blog called Tammy's Recipes

Homemade Condensed Cream of Chicken Soup
Sun, 2006-08-20 16:03 by Tammy Tags:

* Chicken
* chicken broth
* make-ahead
* milk
* Miscellaneous
* Soups
* stove-top

Recipe Name:
Homemade Condensed Cream of Chicken Soup
Picture:
condensedchickensoupban.jpg
Description:

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups
Yield:

3 cups (about 2 cans)
Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:

5 minutes
Cooking Time:

10-15 minutes
Tammy's Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Hearty Chicken Soup

Hearty Chicken Soup

1 chicken (4-5lb.)
water to cover
1 onion, quartered
1 cup chopped fresh parsley (1/4 cup dried)
1 celery rib, sliced
4 whole cloves
1 bay leaf
2 tablespoons apple cider vinegar
1-2 tablespoons or more sea salt
1/2 tsp pepper
dash of dried thyme
2-4 medium carrots, thinly sliced
1 bag peas (8oz)

In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until chicken is tender. Remove chicken from broth;cool. Debone chicken; cut into chunks. Strain broth; return to kettle. Ass chicken,carrots, and peas. Cover and cook for 12-15 minutes.

Zesty Vegetable Beef Soup

Zesty Vegetable Beef Soup

Broth:
Water to cover
3 lbs beef with bones
1 large onion, quartered
2 medium carrots,quartered
2 celery ribs,quartered
8 whole allspice (1/2 tsp powder)
2 bay leaves
2 tablespoons apple cider vinegar
1 tablespoon salt
1/2 tsp pepper

Soup:

4 cups tomato sauce
3 celery ribs, sliced
2-4 medium carrots, sliced
1 medium onion, diced
1/2 tsp hot pepper sauce
1/2 tsp dried oregano
1/2 tsp basil
1/2 tsp chili powder (opt)

In soup kettle, bring broth ingredients to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Remove ribs; allow to cool. Strain broth; discard (or whiz into broth) vegetables and seasonings. Remove meat from bones and cut into bite size pieces; return to broth. Add the rest of ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour until veggies are tender.

Lazy Stew

Lazy Stew

2 lb. beef cubes
2 carrots, sliced
2 onions, chopped
1 stalk celery
1 1/2 cup green beans
1 tablespoon slat
1/2 teaspoon pepper
1 can tomato sauce (15oz)
1 can tomato paste
1 tablespoon honey
water to right consistency

Combine all in a large roaster. Bake in 300 degree oven all day.

Cheesy Vegie Soup

From Ellie on Mom2Mom TOH BB


Cheesy Vegie Soup

2 cups water

2 cups peeled, diced potatoes

3/4 cup diced carrot

1/2 cup chopped onion

1 cup shredded zucchini

salt and pepper

1/2 cup milk

2 cups shredded Cheddar cheese



Put veggies and water in medium saucepan, bring to a boil and then turn down and simmer 10-12 minutes. (I covered the pan) Turn off heat and cool slightly. Using a hand blender, blend soup until smooth. Season with salt and pepper, turn heat on med-low. Add milk and cheese and bring up to serving temp (do not boil).



That's it. Easy, and with shredded zucchini in the freezer- a simple soup to make all winter. You could add red or green bell pepper at the beginning, or add frozen corn when adding the milk and cheese; spice it up with a little Tabasco or green chilies.... lots of possibilities. It is not a "smooth" soup like a Wisconsin cheese might be, but really good!

Creamy Potato Soup

Creamy Potato Soup

1 medium onion,chopped
1 celery rib,chopped
1 medium carrot,grated
1/2 cup butter
2 Tablespoons flour
4 cups milk
1 can cream of mushroom soup
1/2 cup process cheese (velveeta)cubed
6 large potatoes,diced,cooked,drained
Popcorn

In dutch oven,saute onion,celery,and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil and cook and stir 2 minutes or until thickened. Add soup,cheese, and potatoes. Stir and heat through until cheese is melted. Serve with Popcorn.

Split Pea Soup

Split Pea Soup

1 lb bag split peas,sorted and rinsed
3 carrots,chopped
4 medium potatoes (2 sweet,2 russet)
1 small onion,diced
1-2 cups chopped ham (optional)
4-6 cups chicken stock
salt and pepper to taste.

Combine all in stock pot. Boil till very tender. If desired,transfer to blender and puree until smooth.