Tomato, Basil, and Cheddar Soup

From: http://morefruitplease.net/2012/04/23/tomato-basil-and-cheddar-soup/

Makes 6 servings

• 2 28-oz. cans of diced tomatoes
• 1 yellow onion, chopped
• 2 cloves of garlic, chopped
• 1 tsp olive oil
• 2 cups of vegetable broth
• 1 cup of plain Greek yogurt
• 1 cup cheddar cheese, grated
• 1/2 cup basil, chopped, loosely packed
• 2 tsp of oregano
• 1 tsp sugar
• salt and pepper to taste

Directions:  Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

Coconut Curry Chicken Soup

From: http://thecafesucrefarine.blogspot.com/2012/02/coconut-curry-chicken-soup-perfect-for.html#more

Ingredients:
2 tablespoons canola oil
1 med onion
1 medium shallot
8 ounces carrots , sliced on an angle into 1/4 inch wide slices
¼ cup finely chopped cilantro
1 tablespoon ginger
1 tablespoon lemongrass paste*
2-3 tablespoons red curry paste , available in the Asian section at most larger grocers
2 teaspoon mild curry powder
2 tablespoons brown sugar
32 ounces chicken broth
6 ounces small yellow potatoes, sliced in half lengthwise, then sliced widthwise into bite size pieces
2 ounces rice noodles or rice sticks, available in the Asian section at most larger grocers
2 15-ounce cans coconut milk, I almost always use the light variety
1-2 teaspoon sea salt, or to taste
1 tablespoon lime juice
½ med red bell pepper, quartered lengthwise and then sliced crosswise
½ med yellow bell pepper, halved lengthwise then sliced crosswise
2-3 heads baby bok choy, root end trimmed about ½ inch, then thinly sliced, lengthwise
1 ½ cups tiny frozen peas
1 pound boneless skinless chicken breast, frozen for 30 minutes then sliced thinly into bite-size pieces
fresh basil
fresh cilantro

Directions:
1. Heat oil till shimmering in a large pot or dutch oven then add onion, carrots and shallot, cook 3-4 minutes until beginning to soften. Add ginger and lemongrass, curry paste, curry powder, brown sugar and cilantro. Cook another minute or until fragrant.

2. Add chicken broth and bring to a gentle simmer. Cook for 10 minutes, then add potatoes. Simmer another 10 minutes or until carrots and potatoes are very tender.

3. Add rice noodles (break them up before adding if they're long) and simmer five more minutes.

4. Add coconut milk and return to a simmer. Immediately** add chicken, baby bok choy, peppers, peas, cover and turn off burner. Let sit, covered for 5 minutes. The chicken will cook during this rest time but will remain tender and velvety - if you add the chicken earlier it will cook too long and become tough. Serve with jasmine rice and a sprinkle of fresh basil and cilantro for garnish. I also love to garnish with diced avocado.

Notes:
* You can use an equal amount of fresh, finely chopped lemongrass in lieu of the lemongrass paste but I like to keep this condiment on hand as most of my local grocers don't carry fresh lemongrass. This paste is becoming quite easy to find - I've noticed they're even carrying it in the produce section at Super Walmart.)
** Coconut milk will separate and lose it's lovely consistency if boiled or simmered very long.

Chicken Tortilla Soup

From here

This was yummy, but I had no picture! Just go to the link if you need a picture.

ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions

1. Place chicken in Crock-Pot® slow cooker.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
4. Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Serves: 4-6
Size: 3-6 quarts

Copy Cat Cafe Rio Chicken Tortilla Soup

Recipe from http://eatcakefordinner.blogspot.com/2012/09/copycat-cafe-rio-tortilla-soup.html

Here is how you serve the soup exactly like Cafe Rio:

1.  Put chicken in your bowl

2.  Top with Pico

3.  Top with a scoop of Guacamole

5.  Add shredded cheese (I'm not sure what kind of cheese Cafe Rio uses, but this recipe called for Pepper Jack)

6.  Add the flavorful broth

7.  Garnish with crunchy corn strips, cilantro and lime wedges.  DO NOT skip the crunchy corn chips on top.  They soak into the broth and when they soften, they are almost like noodles.  Oh my gosh - so good.  If you don't want to deal with making your own tortilla strips, you could always try using store-bought, corn flavored, tortilla chips.  Just make sure to add some kind of crunchy corn flavored goodness.  Serve with a flour tortilla on the side for dipping.     

Copycat Cafe Rio Tortilla Soup

slightly adapted from: Favorite Family Recipes

(Printable Recipes) or (Printable with Picture)

1 c. onion, finely chopped

1/2 c. carrots, finely chopped

1 tsp. cumin

dash of cayenne

1 tsp. chili powder

5 cups low-sodium chicken broth

3 Tbl. fresh cilantro, finely chopped

juice of 1/2 lime

pepper, to taste

Pepper Jack cheese, shredded

cilantro, for garnish

lime wedges, for garnish

shredded chicken, recipe below

pico de gallo, recipe below

guacamole, recipe below

tortilla strips, recipe below

warmed flour tortillas, for serving

Make sure you already have your chicken cooking.  In a small skillet, saute onion and carrots in 1 Tablespoon oil until slightly tender.  Stir in cumin, cayenne and chili powder and saute an additional minute or two.  Transfer seasoned vegetables to a small-medium crockpot (or medium-sized saucepan).  Add chicken broth, cilantro, lime juice and pepper. Cook on low (or simmer on stove) for at least 2-3 hours.  

To serve: In individual bowls, layer chicken, pico, a scoop of guacamole and shredded cheese.  Ladle about 1 - 1 1/2 cups of broth directly over layers.  Garnish with crunchy tortilla strips, cilantro and lime wedges.  Serve with warmed flour tortillas for dipping.  Serves: 4-5   

Copycat Cafe Rio Shredded Chicken

slightly adapted from: Cooking Classy

1 1/2 Lbs. chicken breasts

1/4 c. + 1/8 c. low-sodium chicken broth

1/2 c. Italian salad dressing

1/2 Tbl. chili powder

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. cumin

Place chicken breasts in crockpot.  Combine remaining ingredients and pour over chicken.  Cover and cook on low until chicken is done, about 4-6 hours.  Shred chicken in whatever sauce is remaining.  (You could always cook this in the oven if you need it to be done sooner).      

Pico de gallo (or use your favorite recipe)

tomatoes, diced

onion, finely chopped

cilantro, finely chopped

I chopped up a few tomatoes, added slightly less onion and some cilantro.  I figured the measurements didn't matter that much, since you will be adding it to the soup and it will mix with all the other ingredients. 

Guacamole (or use your favorite recipe)

1 ripe avocado

a few Tbl. of the pico de gallo

salt and pepper

Mash up avocado and stir in a few Tablespoons of the pico de gallo.  Season with a little salt and pepper.

Crunchy Tortilla Strips

**If you don't want to deal with frying tortilla strips, you could try using store-bought corn tortilla chips and crush those up in the soup.  I like the crunchy strips, because they soften and end up tasting like noodles, but using store-bought chips would save a lot of time and effort.  

1 pkg. soft corn tortillas, 

    cut into small strips using a pizza cutter

vegetable or canola oil

Add enough oil to a medium-sized saucepan to go about 2-3 inches up the side of the pan.  Heat over medium-high heat.  Carefully add some of the tortilla strips to the hot oil and fry until crisp, this will only take a few minutes per batch.  Using tongs, carefully remove to a paper-towel lined plate and season with salt.  Repeat with remaining strips.  Make sure you fry the strips in a few different batches, so they will cook right.   

Crock pot ham and potato soup

Recipe from http://www.wwrecipes.net/ham-potato-soup.html

Ingredients:

7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that
makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste

Directions:

Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings.

If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot.

Makes 12 Servings (About 1 Cup Per Serving)

Nutritional Info Per Serving: Calories: 151.7; Fat: 5.3 g; Cholesterol: 18.7 mg;
Sodium: 534.2 mg; Carbs: 19.5 g; Fiber: 2.5 g; Protein: 6.9 g

Broccoli cheese soup

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

*Serves 4

INGREDIENTS:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

DIRECTIONS:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Recipe from http://www.melskitchencafe.com/2008/12/broccoli-cheese-soup.html

Chicken stew with sausage and beans

Fall Style Chicken Stew with Sausage and Beans

2 tablespoons extra virgin olive oil

1 1/2 pounds chicken breast (I used chicken on the bone)

2 tablespoons extra virgin olive oil

1 pound carrots, peeled and cut into 1/2 inch pieces

4 stalks celery, cut into 1/2 inch pieces

1 large onion, diced

12 ounces cooked sausage links, sliced

15 ounce can White Beans, drained and rinsed

2 tablespoons butter

2 tablespoons all purpose flour

2 cups chicken broth

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1. Preheat oven to 350 degrees F.

2. Place oil into large Dutch oven over medium heat. Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown. Once golden brown, place pot into oven and bake for 30 minutes, until cooked through. Remove chicken and transfer to large plate or cutting board. Let rest for 10 minutes then shred. I removed skin and just used the shredded breast.

3. Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. I cover with lid to speed the process. Add sliced sausage and beans, stirring to combine. Reduce heat to low.

4. Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables. Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh Rosemary.

Makes 8 servings

*I added a little more chicken broth for a more soupy effect.

Tortilla Soup

this is a Wolfgang Puck recipe, so you know it's good. in red are changes i made, just cause.

2 ears fresh corn, kernels scraped off i used frozen
4 or 5 large garlic cloves, peeled
1 small onion, peeled, trimmed and quartered
1 small jalapeno pepper, trimmed and seeded
2 T corn oil i only had canola on hand
1 large boneless skinless chicken breast
2 corn tortillas, cut into 1 inch squares
1 pasilla chile pepper, soaked in water didn't use
2 large ripe tomatoes, peeled, seeded, and coarsely chopped i left the skin on, too tricky to get off
2 T tomato paste
2 to 3 t ground cumin
2 quarts chicken stock
salt and pepper to taste

Garnish:pick and choose
2 corn tortillas, cut into strips and baked to crispness i just used chips
1 ripe avocado, diced
1/2 cup grated cheddar
1/4 cup chopped fresh cilantro leaves

Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.

In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer until the veggies are coated with the oil. Do not brown.

Add the tomatoes, tomato paste and 2 t of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.

Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. (I shredded the chicken.) Meanwhile, puree the soup, in batches, in a blender or food processor until smooth. (I didn't puree the soup. I like chunky tortilla soup. It was great. If you do go the puree route, make sure the puree in batches because too much hot soup in a blender=explosion.)

Ladle soup into bowls and garnish to your heart's content!! Enjoy!