MEXICAN CHICKEN VEGETABLE SOUP

2 lbs. Boneless Chicken breasts and thighs, sprinkled liberally with TexJoy Steak Seasoning and Garlic Powder.  Bake in 400 degree oven for approximately 30 minutes or until chicken is 165 degrees.
2-3 tbsp. Olive Oil
1 cup chopped green onions
1/2 cup chopped onion
1/2 Large Poblano Pepper, chopped
1/2 Medium Green or Red Bell Pepper
8 Garlic Cloves, chopped
4 Celery Stalks, chopped
10 Baby Carrots, chopped into bite size pieces
1 can Rotel Tomatoes, (I used the one with lime juice and cilantro)
3 quarts Homemade Chicken Stock or Campbell's Chicken Broth (this is an approximate amount.                 You may want to add more broth or water depending on how much liquid you like in your                    soup)
1 small bag frozen Baby Lima Beans
1 small bag frozen Sweet Corn
1 large Yellow Squash, sliced into bite size pieces
6-8 Baby Bella Mushrooms, sliced (can use mushroom of your choice)
1/3 cup Cilantro, minced
2 Dried Red Chiles (optional)
Salt and Pepper
Toppings:  Chopped avocado, shredded cheese, green onions, fresh chopped cilantro

In a large soup pot, add olive oil and first 7 ingredients.  Saute on low to medium heat until onion is transluscent.

Add the Rotel tomatoes and chicken stock.

Chop the chicken and add to the soup, along with the rest of the ingredients.  Cook for another 30 minutes or longer.  Serve with toppings.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

SIRLOIN VEGETABLE SOUP

I was in a hurry the other day....like most days...but I still really wanted to eat something homemade.  I also wanted to cook something that my little 3 year old grandson might eat.  So, after wracking my brain, I finally decided to make a soup.

I have never made this soup before.  I actually used Pioneer Woman's Hamburger Soup recipe as a guide because I figured it would be the best.  But, I changed it, of course.  I wanted more depth of flavor so I kept adding garlic, spices, onions, worcestershire, etc.  I did not add anything spicy because of my grandson.  It was a hit.  My husband said it was the best soup he had ever eaten...so he got his picture in the post (don't tell him though, he was just being goofy in this pic).  My grandson didn't eat any of it. Ugh!  But he is 3 so ya just never know! Haha!  He actually ate a peanut butter and jelly sandwich which is always a good choice and if I had a picture of him eating that, I would've posted it because he is just so precious!

This soup was done from start to finish in 45 minutes.  The potatoes take the longest so the smaller they are, the quicker the soup cooks.  Pioneer Woman's recipe called for carrots, but no baby lima beans or corn.  I didn't have any carrots but I had the other ingredients so that is what I used.  This soup is versatile and you can switch out veggies for the ones you like.  You could serve this with rice or tortillas.  And it is so full of flavor!  It is a recipe that I will be making over and over again!


SIRLOIN VEGETABLE SOUP

2-1/2 lbs. Ground Sirloin
Garlic Powder (I use a lot)
Salt and Pepper
4 Green Onions, chopped
1 Medium Onion
3 Stalks Celery, chopped
6 Cloves Garlic, minced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
4 Red New Potatoes, peeled and chopped
1 regular bag frozen Corn
1 regular bag frozen Baby Lima Beans
3-10 ounce cans Campbell's Beef Broth
2-10 ounce cans Water
2 teaspoons dried Oregano
1 teaspoon Cumin
1 teaspoon Italian Seasoning
Garlic Powder (1-2 tablespoons or more...I don't think there is such a thing as too much garlic)
1 teaspoon Worcestershire Sauce
2-10 ounce cans Mild Rotel Tomatoes and Chiles
1-6 ounce can Tomato Paste
Red Chili Flakes or Cayenne Pepper or Hot Sauce for heat (if desired)

Place the meat in a large Dutch Oven and add green onions, onions, garlic, celery and a lot of garlic powder.  Also, add salt and pepper at this time to the meat.  Cook until the meat in done and then drain the grease.

Return to the stove and add the rest of the ingredients.  Return to a boil, then reduce heat and cook until the potatoes are tender.  Salt to taste.  Top with shredded cheese and/or chopped green onions, if desired.  Serve with cornbread or garlic bread.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

CHILI-TACO SOUP

I first had this soup at Bible Study Fellowship years and years ago.  Every month, the ladies in my group would get together and have a luncheon.  The lady that made this actually made it in a crock pot.  I didn't ask but I am sure she browned the meat, put it in the crock pot,  and then threw the other ingredients in with it.  I don't know but it was absolutely delicious. 

However, I am a recipe tweaker!  So, when I made this soup today, I decided I would write down exactly what I did different.  Wow...I made 11 changes.  That is the good thing about a soup like this, you can make it however you and/or your family like it.

I added Chicken Broth in place of 2 cups of water. I added granulated garlic to the ground meat while it was browning along with about a teaspoon of salt.  I increased the amount of green onions, onions, and peppers.  I added frozen corn instead of canned, green chiles, steak seasoning, cumin and garlic salt.  I just kept tasting and adding until I got it just like I wanted it.  I would suggest that you do the same when it comes to the salt.  The rule is you can always add but you cannot take away.  Which reminds me of the time (one of the only times) my husband decided to cook. He made a stew and put way too much salt so he decided to fix it with sugar....the kids still remember that disaster! Ha!  He tried...what can I say?!

This is such a great soup to make and freeze.  It is so nice, on those days that you don't have time to cook or don't want to cook, to be able to just pull something out of the freezer that you have made.

I know it is still HOT outside but I am the type person that could eat soup all year long.  Hence, my love of Olive Garden's Unlimited Soup and Salad!  Here is the recipe...let me know what you think!

 

CHILI-TACO SOUP

2 lbs. Ground Sirloin
1-1/2 tablespoons Granulated Garlic
1 teaspoon Salt
1/2 cup Green Onion, chopped
1/2 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
3-4 large Garlic Cloves, minced
2 cans Campbell's Chicken Broth
1 tablespoon Chili Powder
1 package Taco Seasoning
(1) 14.5 ounce can Petite Diced Tomatoes
2 cans Ranch Style Beans with or without Jalapenos
(1) 16 ounce package Whole Kernel Corn
2 cups Water
(2) 4 ounce cans Diced Green Chiles
1 teaspoon Cumin
1 teaspoon Garlic Salt
1 teaspoon Steak Seasoning
Fresh Ground Pepper

Brown the ground sirloin and sprinkle with granulated garlic and salt.  Add the chopped veggies and cook until meat is done.  Add 1 can of Chicken Broth, cover and simmer on low for 15 minutes.  Remove lid and add the remaining ingredients.  Turn up the heat and bring to a  boil then decrease the heat to low.  Simmer another 20 minutes, or longer if you have the time. 

Serve in bowls with shredded cheese of your choice, tortilla chips, green onions, sour cream and/or chopped avocados.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

HOMEMADE CHICKEN NOODLE SOUP

Yesterday, I tried a new recipe out of Cook's Illustrated Soups and Stews, Winter 2010 Magazine.  They are the best magazine for perfecting recipes.  It was originally supposed to be a crock pot recipe but I didn't have time to use a crock pot so I just made it on top of the stove.

The recipe is different from other chicken soup recipes mostly because of the way the chicken is incorporated into it.  The thighs are browned in butter and the chicken was supposed to be wrapped in foil and then placed in with the liquid to cook.  I really did not like the idea of foil being boiled with the soup. It just did not seem very safe to eat after boiling the foil so I decided to wrap the chicken in foil but bake it in the oven for an hour and a half, then take off the bone, chop and add to the soup.  It was really yummy that way because you can season the chicken which brings more flavor to the soup and keeps the chicken from being too tough.

I also added more veggies because I wanted my little grandson, who is scheduled to arrive in March, to get as many as I could fit in this recipe!  You can exchange your favorite veggies for the ones I used.  That's what is great about this recipe, it is really adaptable to each persons likes.

So, without further adieu, here is a great recipe to warm you up on a cold day!

**Sorry there are just a couple of pictures.  I just was not thinking about blogging this recipe while I was cooking it.

HOMEMADE CHICKEN NOODLE SOUP

6 - bone-in, skin-on chicken thighs (about 3 pounds)
      Table salt and ground black pepper
1 tablespoon butter
6 carrots, peeled and sliced into 1/2 inch rounds
4 celery ribs, sliced
2 medium onions, chopped
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
3 quarts chicken broth (I used 10 cans of Campbells Chicken Broth)
2 bay leaves
4 bone-in, skin-on split chicken breasts (about 3 pounds)
8 ounces egg noodles
1-16 ounce frozen baby lima beans
1 can Great Northern Beans or any other white bean
1/2 small bag of fresh baby spinach, rough chopped

1.  Pat chicken thighs dry with paper towels and season with salt and pepper.  Melt butter in a Dutch oven over medium-high heat.  Add chicken thighs, skin side down, and cook until skin is deep golden brown, turn over and repeat.  Remove thighs from dutch oven.

2.  Pour off all but 1 tablespoon fat from pot.  Add carrots, celery, and onions to now-empty pot and cook until softened, about 5 minutes.  Stir in garlic, thyme, bay leaves and pepper flakes and cook until fragrant, about 30 seconds.  Add 1 cup of broth to pot and scrape up any browned bits with wooden spoon.  Add the rest of the broth.

3.  Season the chicken breasts.  I used garlic powder, salt and pepper.  Wrap in foil and place in  a 350 degree oven on a cookie sheet for 1-1/2 hours

4.  Remove chicken from oven.  Take chicken out of the foil and place on a tray or plate until they are cool enough to handle.  Shred the chicken and set aside.  Discard skin, bones and excess fat.

5.  Stir in lima beans and cook for 40 minutes.

6.  Add the can of beans and the shredded chicken.

7.  Add egg noodles and cook for specified time on package.

8.  Add the spinach, stir and turn off heat.

9.  Discard the bay leaves.  Serve.

ENJOY!!

Click Here to Print Recipe

BAKED POTATO SOUP

 Well, here in Texas, we had our first cool-front this past weekend!  Woo-Hoo!  It's Wednesday, and it's over...but we had a couple of days!  We, Texans, will take whatever cool weather we can get! Haha!

I don't know about you, but when it gets cool outside, it makes me want a big pot of soup or gumbo cooking on the stove.  It just gives me that warm, comforting, cozy kind of feeling!

Over the past few weeks, I have been in the middle of helping my mom move into a new place, so I have been busy and haven't had a lot of time to cook.  My daughter made an amazing Lasagna the other day and my sister-in-law cooked a yummy Tamale Pie that I will have to blog soon!  They both are wonderful cooks!!  When it turned cold, I was trying to decide what soup to make.  I really wanted to make a gumbo but knew I would have to go to the grocery store and then come home and cook it.  A good gumbo takes a while so, I thought of Baked Potato Soup.  It is the perfect soup for a cool day and super easy to make.  I popped the potatoes in the oven at 4:30 p.m. and we were eating by 7:00 p.m.!

NEXT TIME:
As I was eating, I was thinking "this is missing something".  I thought and thought about that and about what I wanted it to taste like.  Even though I have made this recipe quite a few times, this time around I didn't serve it with anything else.  That made me really think about what my expectations were for the soup!  I finally figured it out...next time, I am adding a can of chicken broth or maybe two.  The soup is naturally thick and so I added more milk to thin it a bit but now I wish I would have added the chicken broth.  It would have added another level of flavor and that is what I am doing next time I make it.  I did go online and see if anyone else adds chicken broth and the first one I pulled up...there it was...chicken broth!  I am going to write this recipe with the chicken broth included.

Here's to October and cool days ahead!!

BAKED POTATO SOUP

4 Large Baking Potatoes

6 Bacon slices, cooked and crumbled

1-1/3 sticks of butter

1 medium onion, chopped

2/3 cup of flour

6 cups whole milk, plus extra for thinning soup

1 can Campbell's Chicken Broth

2 green onions, chopped

7 ounces sharp cheddar cheese, shredded

Salt and Pepper

Toppings

Chopped Green Onions, Sour Cream, Shredded Cheese, Bacon crumbles

Preheat Oven to 400 degrees.

Place the four washed, dry potatoes in the oven. (You can wrap with foil if you like)

Bake until potatoes are soft, when squeezed or when a fork stuck in the middle of the potato goes in easily.  Time usually takes around 1-1/2 hours depending on your oven and the size of the potatoes.

In a large dutch oven, melt butter over low-medium heat.

Add onions and saute until tender.

Add flour and stir to make a thick paste.

Whisk in milk slowly to avoid lumps.

Add 1 can of Campbell's Chicken Broth.  I would use one can right now and wait until everything is added, taste and decide whether to use another one.

Cut the baked potatoes lengthwise and scoop out the pulp.  The bigger chunks will become smaller as you stir so don't worry about breaking them up.

Add the cheese

Add the green onions

Add the bacon crumbles

Season with salt and pepper

Now look at the soup and if you would like it thinner then add more milk and/or chicken broth 1/2 cup at a time, tasting after each add.  Remember that chicken broth does contain salt so be sure to take that in consideration when salting the soup.

 Serve with choices of toppings.  

SCRUMPTIOUS....

ENJOY!!!!

HEALTHY CHICKEN TORTILLA SOUP

 Yesterday, I was going through my cookbook trying to find my recipe for Texas Trash.  While I was thumbing through it, I ran across my recipe for Chicken Tortilla Soup.  I love this recipe but I haven't cooked it in awhile...probably because it has been soooo hot lately.  Anyway, it just sounded good and healthy today so it made the cut for dinner tonight.  The house smelled absolutely divine with the garlic, onions, cumin, and cilantro wafting through the air!

What I love about this recipe, is the rich flavor and that it is loaded with lots of healthy stuff like tomatoes, kidney beans, corn, garlic, onions, and poblano pepper.  I like to top it off with avocados and cheese.  But be sure to pick a firmer avocado than you would for guacamole so it will not turn to mush in your soup.  Even though this soup is called Chicken "Tortilla" soup, I don't like the tortillas in mine.  I serve the tortilla strips but I do not like the fact that they get soggy in my soup.  It's kind of like letting your cereal get soggy in  the milk...yuk.

Tonight, I made Navajo Cornbread and Guacamole to go along with the soup and it was scrump-dilly-ump! It made so much that even though there were 6 of us who ate, and some of us (they will remain anonymous) had multiple bowls, I have enough to have Round 2 tomorrow night!  This would be a perfect recipe to put in individual freezer containers and freeze for later.

 I will blog the soup tonight and the cornbread and guacamole later this week!

This has the little tortilla strips

HEALTHY CHICKEN TORTILLA SOUP

3-4 pounds chicken breasts (use your own judgment as to how much)
water
2 tablespoons canola oil
2 tablespoons butter
8 cloves garlic, chopped
1 medium onion, diced
1 poblano pepper, diced
4 cans chicken broth (I use Campbells)
1 (28 ounce) can whole tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 small cans diced green chiles
small bag frozen corn
1 or 2 cans Kidney Beans, black beans, pintos etc.  your choice
3 cups water (I used the water that I boiled the chicken in)
1 cup of cilantro, chopped (measure cilantro before chopped)
1 teaspoon oregano 
2 teaspoons chili powder
2 teaspoons cumin, salt and pepper

In a large stock pot, boil chicken in water that has been salted.  Add 2-3 tablespoons of garlic powder and boil until done (approximately 30 minutes), cool and cut into bite-size pieces.

In a large saucepan, melt butter and add oil.  

Saute' onions, poblano pepper, and garlic in the butter/oil until the they are translucent.

Here is a little safety tip...when cutting a bell pepper or any pepper for that matter, cut with the rough side up.  It is easier to cut with a dull knife and reduces the risk of the pepper slipping causing you to cut yourself.

Add chicken broth and tomatoes to the vegetables.

 I thought I would just throw a helpful note in here.  I use a Pampered Chef can opener.  I like it because it removes the lid but leaves the cans edge smooth and without a razor-sharp edge.

Add the tomato paste and tomato sauce

 Add your diced green chiles.

 Add the water that the chicken was boiled in.

Add the oregano, cumin, chili powder, salt and pepper.

Chop the cilantro and add to soup

Add corn

Then beans

And chicken

Stir and simmer covered for 1-2 hours

Spoon into your bowl and add your choice of toppings

I bought these instead of making them from scratch

 enjoy!