Crockpot Tex-Mex Chicken Stew

Nothing is better than having dinner practically done when you get home from work.   I really need to start using my crockpot more during the work week.  This soup has a bit of prep with chopping all the vegetables – so I prepped this on a Sunday afternoon for dinner on Monday evening.   My husband works from home so he was able to turn the crockpot on around noon and dinner was ready by the time I got home.   It is a really delicious and healthy soup.  I will certainly be making this again!   Enjoy!

Ingredients

• 1 large yellow onion, minced
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 jalapeno, seeds and ribs removed, minced
• 6 garlic cloves, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. vegetable oil
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 4-6 cups low-sodium chicken broth 
• 1 (14.5 oz.) can diced tomatoes, drained 
• 1/4 cup Minute Tapioca
• 1 Tbsp. brown sugar
• 1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• salt and pepper
• 2 cups frozen corn
• 1 (15-oz.) can black beans, drained and rinsed
• 1 minced chipotle chile in adobo sauce
• 1/4 cup minced fresh cilantro

Directions

1. Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened.  Transfer to the slow cooker.

2. Stir the broth, tomatoes, tapioca, and sugar into the slow cooker.  Season the chicken with salt and pepper and nestle into the slow cooker.  Cover and cook until the chicken is tender, 4 to 6 hours on low.

3. Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.

4. Return the chicken the slow cooker, stir in the beans, corn, and chipotle chile, cover, and cook on high until heated through, about 10 minutes.  Stir in the cilantro, season with additional salt and pepper as needed, and serve.

Source: adapted from Pink Parsley, originally from Slow Cooker Revolution

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Italian Wedding Soup

I am submitting this post to Branny’s Souper Bowl For every entry she receives, she’ll donate $1.00 to the ASPCA!  She knows how important the work they do is – and how special pets are to their owners. 

I thought this soup was fitting one to represent how much my husband and I  love our dog.  So much, that he was the ringbearer in our wedding.   You never would have expected that I was the same girl, who as a child - would scream and cry if a dog came within 100 feet of me – had a dog in her wedding!  I was deathly afraid of dogs – and honestly I never ever wanted to have one anyway.  So of course, I fell in love with someone who hardly ever lived without a dog in his life.  For years, he would tell me how much he wanted a dog – and I just brushed him off.  I hardly know how it happened – but I suggested we go look at some puppies – and what I didn’t know at the time is that – you can't just go “look” at puppies (you end up taking one home with you!).  That is exactly what happened to us.  And it’s changed my life for the better in so many ways.  The excited greeting I get every.single.time I come home, the warm cuddles on the couch, kisses when he jumps into bed with us, dropping a toy at my feet when he wants to play, falling asleep at the crook of my knees when I take a nap, unconditional love that I’ve never gotten before (since he is my first dog!).  I’ve even told my husband – I can’t imagine my life without a dog – ever again.  

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Back to the soup – this is definitely a keeper.  It was easy too – especially if you make the meatballs in advance.  Super fulfilling and nutritious.  Enjoy!

Ingredients

for the meatballs:

• 1 lb. ground chicken
• 1/2 lb. mild chicken Italian sausage (casings removed)
• 2/3 cup fresh white bread crumbs
• 2 garlic cloves, minced
• 3 Tbsp. chopped fresh parsley or 1 Tbsp. dried
• 1/2 cup grated parmesan cheese
• 3 Tbsp. milk
• 1 egg, lightly beaten
• Kosher salt and black pepper

for the soup:

• 2 Tbsp. olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots)
• 3/4 cup diced celery (2-3 stalks)
• 8 –10 cups reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1 cup small pasta (I used Acini di pepe)
• 7 oz. baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

2. For the meatballs: Place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.  Mix gently until well combined.  Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet.  Bake for 30 minutes, until cooked through and lightly browned, flipping over meatballs about halfway though baking.  Set aside.

3. For the soup: Heat the olive oil over medium heat in a large Dutch oven.  Add the onion, carrots, and celery and saute until softened, 5-6 minutes. 

4. Add the chicken broth and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente.  Add the meatballs to the soup and simmer for 1 additional minute.  Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.  Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.

Source: adapted from Barefoot Contessa: Back to Basics by Ina Garten

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White Chicken Chili Soup

This is the *perfect* winter soup – easy to make, healthy, fulfilling and delicious.   It’s a chili-soup – since there are lots of beans like a chili and no noodles – but it is in a thinner broth like soup.  The corn adds a nice sweetness and a reminder that summer is not too far away (well, maybe it is – but we can still think about it!).    I hope this soup warms your insides no matter what the weather is like where you live!   Enjoy!

Ingredients

• 1 lb. chicken, cooked and diced
• 3-4 cups chicken broth
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 2 bell peppers (I used yellow and orange)
• 1 Tbsp. olive oil
• 2 Tbsp. fresh lime juice
• 4 oz. can chopped green chilis
• 2 (15 oz.) cans Great Northern Beans, rinsed and drained
• 9 oz. frozen white corn
• 1 Tbsp. cumin
• salt and pepper, to taste
• toppings: Monterey jack cheese, green onions, sour cream, etc.

Directions

1. Cook chicken, if not already done.  Chop into bite size pieces, set aside.

2. A stockpot, heat olive oil over medium heat until shimmering.

3. Sautee onion and peppers until soft and tender, about 5 minutes. Add in garlic and stir for 30 seconds. 

4. Add in broth, fresh lime juice, corn, green chilis, Great Northern Beans, chopped chicken and cumin.

5. Simmer 45 minutes to one hour, season with salt and pepper, to taste.  When ready to serve, top with cheeses, green onions, etc.

Source: adapted from Kath Eats

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Sausage, spinach gnocchi soup

I kept moving this soup around my weekly menu – I just wasn’t in the mood for it.   Then I finally had to make it – since baby spinach does not last forever in the fridge!   I’ve since regretted every second I didn’t make this soup sooner.   

It’s so comforting and filling – sausage, spinach, red peppers, and potato gnocchi in a chicken broth.   My husband kept saying, “I really really like this soup!” while eating it.   My grocery store had ‘mini’ gnocchi – which were perfect for this soup – so use those if you can find them (I shop at Wegmans by the way)  Enjoy!

Ingredients

• 1 yellow onion, diced
• 1 red pepper, diced
• 1 Tbsp. olive oil
• Kosher salt and fresh black pepper
• 1 pound chicken or turkey Italian sausage, ground or removed from casings, hot or sweet
• 4 garlic cloves, minced
• 1 tsp. dried basil
• 32-48 ounces low-sodium chicken broth
• 1 pound gnocchi (mini or regular)
• 2 cups fresh baby spinach leaves,
• Parmesan cheese, fresh grated, for serving

Directions

1. In a large pot over medium heat, pour in olive oil and sauté onion and red pepper until tender, 5-8 minutes.  Season with salt and pepper.

2. Add the sausage to the pot to brown, breaking it apart as it cooks.  When sausage is cooked add garlic to pot and sauté until fragrant, about 30 seconds.

3. Add the basil and chicken broth and simmer for 20 minutes.

4. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Serve with Parmesan cheese.

Source: adapted from Cinnamon Girl Recipes

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Tortellini and Spinach Soup

I love a quick, easy, healthy meal.  Weeknights can really be rough – especially if I also workout. I’m usually starving and some nights I really do not feel like cooking.  So its great to have a really easy meal in your back pocket.  This soup uses the pre-packaged tortellini, canned diced tomatoes and fresh baby spinach.  It is soup-er simple to make and even simpler to eat!  Enjoy

Ingredients

• 1 Tbsp. olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 1 (15 oz.) can diced tomatoes, with juices
• 4 cups low-sodium vegetable or chicken broth
• 9 oz. cheese tortellini
• 3 cups fresh baby spinach, loosely packed
• Salt and pepper
• grated Parmesan cheese, for serving

Directions

1. In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. 

2. Add the onions to the pan and cook until they soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil. 

3. Add the tortellini to the pot and cook according to the package directions. 

4. One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

Source: Annie’s Eats

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Sausage, white bean and escarole Soup

Although it is the time of year that I wish that winter was over with already – there is no denying that it is still here to stay for a while, at least.  So in order to warm up a bit, a hearty soup is definitely the answer.  I’ve never cooked anything with escarole before – so I wasn’t sure what to expect.  I was skeptical when I added it to the pot of soup – since it first looked like romaine lettuce and I thought it would be gross all wilted.  But it cooked down really nicely and reminded me more of cooked spinach than romaine lettuce.   The soup was really hearty and I thoroughly enjoyed the balance of flavors – the spiciness of the sausage, sweetness of the tomatoes, and bitterness of the escarole.   Enjoy – and let’s hope winter is ending soon (oh wait – another winter storm arriving tomorrow – just great (*sarcasm*)!)

Ingredients

• 1/2 lb. hot Italian sausage links, casings removed
• 2 Tbsp. extra virgin olive oil
• 1 medium onion, chopped
• 2 tsp. dried rosemary, crushed
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 Head escarole, cleaned and chopped
• 36 to 48 oz. low sodium chicken broth
• 1/4 cup sundried tomatoes, packed in oil, chopped
• parmigiano-reggiano cheese, for serving

Directions

1. Heat 1 tablespoon of the olive oil in a heavy bottomed dutch oven over medium high heat.

2. Add sausage and cook, stirring and breaking up clumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl.

3. Add additional tablespoon of oil, then add the onion and the rosemary to the same pot; cook over medium heat stirring until onion is softened about 3 to 5 minutes.

4. Add sausage, beans, escarole, broth, and tomatoes.  Simmer, stirring occasionally, about 15 minutes.

5. Ladle soup into bowls. Sprinkle with grated parmesan cheese and serve.

Source: adapted from My Tasty Treasures

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Spicy Asian Chicken Ramen Soup

There is something really comforting about Ramen noodles.  I think its because I remember eating them when I was younger and also in college.  Everyone knows you really can’t beat the price – but they are by no means a healthy food that you want to have too much of.  It feels good to make them now and throw those silver salt packets in the trash can – and really ‘soup’ up this dish with real chicken, fresh cilantro and scallions.  There is just a little bit of spice in this dish to kick things up. 

Perfect bowl of soup to warm up over this long, cold winter.  I really hope the groundhog was right and spring is going to come early!   I’ve had enough of this cold weather! 

Ingredients

• 6 cups low sodium chicken broth
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 Tbsp. grated fresh ginger
• 1 Tbsp. Asian chili garlic sauce, more or less to taste
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 2 (3 oz.) packages of dried ramen noodles
• 3 scallions, sliced thin
• 1/4 cup fresh cilantro leaves, minced
• 4 tsp. toasted sesame oil
• pinch of red pepper flakes

Directions

1. Bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or Dutch oven.

2. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through.

3. Open the packages of ramen noodles and discard the seasoning packet. Place the dried ramen noodles into the broth and cook, stirring occasionally, until they're just about cooked.

4. Stir in the scallions and cilantro and ladle into bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil and a pinch of red pepper flakes. 

Source: Jolene’s Culinary Adventures – originally from Americas Test Kitchen

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Black bean and salsa soup

Do you ever need a meal that takes very little time to prepare on a busy weeknight?  I know what you are thinking – of course I do – who doesn’t?!.   Well this soup is beyond simple to make.  You just puree a few ingredients in your food processor, heat up on the stove and then top with cheese and scallions.   And the real kicker – it is healthy!  Yeah – score with this soup!  Enjoy!

Ingredients

• 2 (15 oz.) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup salsa
• 1 tsp. cumin
• sour cream, green onion, shredded cheese, for garnishing

Directions

1. Combine beans, broth, salsa and cumin in a food processor. Blend until smooth.

2. Heat soup in a saucepan over medium heat until thoroughly heated.

3. Ladle soup in bowls and garnish as desired.

Source: Annie’s Eats

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Asian Chicken Soba Soup

It’s definitely cold enough here in Buffalo, NY for lots of soup for dinner – I have two more new soup recipes on my menu for this week.  I’ve never bought Soba noodles before – but they are really hearty and reminiscent of whole wheat spaghetti. 

So, if you are fighting a winter cold and want an easy soup to make you feel better – this is it!  Enjoy!

Ingredients

• 3 cans (14.5 ounce) low-sodium chicken broth
• 1 Tbsp. grated peeled ginger
• 1 garlic clove, cut into slivers
• 1/2 tsp. crushed red pepper flakes
• 2 cups water
• 4 ounces soba noodles
• 2 boneless skinless chicken breasts, thinly sliced crosswise
• 1 bell pepper, ribs and seeds removed, and cut into 1 inch strips
• 6 ounces snow peas, sliced diagonally into 1/2 inch pieces
• 2 Tbsp. fresh lime juice
• 2 scallions, thinly sliced
• salt and pepper

Directions

1. In a large stockpot, bring chicken broth, ginger, garlic, red-pepper flakes and water to a boil over high heat. 

2. Add noodles and reduce heat until a simmer, and cook until noodles are tender – about 6 to 8 minutes.

3. Add chicken, bell pepper, and snow peas.  Cook until the chicken is cooked throughout, about 1-3 minutes.

4.  Add lime juice and scallions, season with salt and pepper to taste.

5. Use tongs to divide noodles among bowls and ladle broth into each bowl.

Source: Everyday Food, Fresh Flavor Fast

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Chicken Noodle Soup

Oh – chicken noodle soup – the wintertime necessity.  My husband recently had a cold that lasted for three straight weeks.  I made this soup and miraculously he was better after eating two huge bowls of this! Well, I don’t think you can say it was exclusively the soup – but that doesn’t matter – because this soup is so good you can eat it if your sick or not!  I took a major shortcut with this recipe – and it totally paid off.  I bought a plain rotisserie chicken and shredded it and added to the soup – it was so moist and delicious – any way better than if I had cooked the chicken myself.  I’m definitely going to be doing that again – especially if I am the one that ends up sick next time. 

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and sliced in rounds
• 2 celery ribs, halved lengthwise and diced
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts (8 cups) chicken stock
• 8 ounces dried noodles
• 1 1/2 – 2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

1. Heat a Dutch oven over medium heat and pour in the olive oil.

2. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

3. Pour in the chicken stock and bring the liquid to a boil.

4. Add the noodles and simmer for 5 minutes until tender.

5. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Source: Tyler Florence – Food Network

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Roasted Vegetable Minestrone

Since the colder weather is here to stay – it is time for me to make soup!  This is a great end of summer/beginning of fall recipe since it uses some produce you can still find at the farmers market.  I love the addition of roasted squash – it really brings another dimension of flavor to the soup.  This soup was healthy, fulfilling and delicious – and you really can’t ask for anything better than that!

Whenever I make soup with pasta – I always cook the pasta separate and add it to each bowl – that way it doesn’t absorb too much liquid and get soggy.   It also helps with the leftovers too.  Enjoy!

Ingredients

• 1 whole Zucchini, Halved, Cut Into Strips, Then Cubed
• 1 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
• 2 Tbsp. Olive Oil, divided
• Kosher Salt, to taste
• 1 whole Carrot, Washed, peeled and Sliced 
• 1/2 medium Onion, Diced
• 2 stalks Celery, Sliced
• 4 cups low Sodium Chicken Broth
• 1 can (15 oz.) Cannelini Beans, Rinsed
• 1/2 cup cut Green Beans, Fresh Or Frozen
• 1 cup Medium Or Small Pasta Shells, cooked al dente according to package directions
• 1 can (14.5) diced tomatoes with juice
• Salt and Pepper, to taste
• 1/8 tsp. turmeric
• Parmesan Cheese, shaved

Directions

1. Preheat oven to 500 degrees.

2. Toss cubed zucchini and squash in a bowl with 1 Tbsp. olive oil and a sprinkling of kosher salt. Arrange onto a sheet pan and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

3. In a heavy pot, heat additional tablespoon olive oil over medium heat.

4. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

5. Add cannelini beans and green beans. Cook on low for five minutes.

6. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

7. Add roasted vegetables and stir.  Simmer for a few minutes before serving.

8. Portion noodles into bowls and ladle soup on top. Serve with parmesan shavings on top.

Source: adapted from the Pioneer Woman

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Tortellini Soup

I think soup is often over looked in summer – but certain types are really refreshing and comforting on a warm summer day.  I bought some leeks at the farmers market and was searching around for a recipe to use them in and this recipe seemed perfect.  I would eat this soup over and over again – it was that good.  Perfect for an easy weeknight meal too – and even better for lunch the next day!  Enjoy!

Ingredients

• 2 medium leeks
• 1 Tbsp. unsalted butter
• 3 cloves garlic, minced
• 2 medium carrots, peeled and finely diced
• kosher salt
• freshly ground black pepper
• 5 cups low-sodium canned chicken or vegetable broth
• 9 ounces cheese tortellini
• 1 cup frozen peas
• 1/4 cup grated parmesan cheese

Directions

1. Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Soak in a bowl of cold water, rinse well and drain.

2. Melt the butter in a 4-quart saucepan over medium heat.

3. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, 5 to 7 minutes.

4. Stir in about 1/4 teaspoon pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil.

5. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Continue to simmer until the tortellini are cooked, 3 to 5 minutes.

6. Season to taste with salt and pepper. Portion the soup into bowls, top each with some of the cheese, and serve.

Source: slightly adapted from The Way the Cookie Crumbles

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Asian Beef Noodle Soup

This was an easy, flavor-packed soup.  It uses the old stand-by Ramen noodles (without the seasoning packet!).  The recipe also called for 1/2 tsp. of Chinese five-spice powder, but when I looked at the ingredients  which contain- clove, anise, fennel - which are all favors I don't really care for, I decided to use soy sauce instead.  I was so happy with this decision - this soup turned out to be really great.  I'll definitely try this again when I need a quick meal.

Ingredients

• 8 cups low-sodium chicken broth
• 1 tbsp. fresh grated ginger
• 2 garlic cloves, minced
• 2 tbsp. fish sauce
• 2 tsp. soy sauce
• 4 (3 oz.) packages of ramen noodles, broken into large pieces, seasoning packets discarded.  
• 1 small flank steak (1 lb.) cut lengthwise into thirds and crosswise into 1/4 inch slices.
• 1/2 head of Napa cabbage, shredded (about 6 cups total)
• 1 carrot finely shredded 
• 1 stalk celery thinly sliced
• 1/4 cup chopped fresh cilantro

Directions

1. Bring broth, ginger, garlic, fish sauce and soy sauce to a boil in a dutch oven.

2. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.

3. Add noodles to simmering broth and cook until nearly tender, about 2 minutes. 

4. Add in beef, napa cabbage, celery and carrot and cook until beef is done, about 2 minutes.

5. Add fresh cilantro and serve.

adapted from Cook's Country magazine Feb/March 2010

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Chicken Tortilla Soup

We love this soup!  It has an authentic mexican taste - it's flavorful and just a little spicy.  It's a really great soup if you or someone you love is not feeling well - it will definitely make them feel better :)  The homemade tortilla strips are fantastic and so easy to make.   The soup recipe seems complicated - but it's really not - I've made this many times on a weeknight. Enjoy!

Ingredients
Tortilla Strips:

• 8 corn tortillas (6 inch), cut into 1/2 inch wide strips
• 1 tablespoon vegetable oil
• kosher salt

Soup:

• 2-3 large boneless-skinless chicken breasts (about 1.5 lbs)
• 8 cups low sodium chicken broth
•  1 large white onion, peeled and quartered
• 4 cloves garlic, peeled and left whole
• 8 to 10 sprigs fresh cilantro
• 1 sprig fresh oregano (I omitted this if not available)
• 1/2 teaspoon salt to taste
• 2 medium tomatoes , cored and quartered
• 1 small jalapeno pepper, seeded and halved
• 1 chipolte chile en adobo and up to 1 tbsp. of adobo sauce
• 1 tablespoon vegetable oil

Garnishes:

• 1 lime, cut into wedges
• 1 Hass avocado, diced
• shredded Mexican cheese blend
• fresh cilantro leaves
• sour cream 

Directions

Tortilla Strips:

1. Heat oven to 375 degrees. 

2. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 15-20 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. 

3. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
Soup:

1. In a large pot, bring chicken breasts, broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and 1/2 teaspoon salt to boil over medium-high heat.

2. Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate and allow to cool. Once cool, shred chicken into bite sized pices. Leave the broth in the pot with solids; set aside.

3. Place the tomatoes, 2 remaining onion quarters, 2 garlic cloves, jalapeño, chile and adobo in food processor until smooth.

4. Heat oil in Dutch oven over medium-high heat until shimmering; add tomato/onion puree and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
5. Place a large mesh strainer over the Dutch oven and carefully strain the chicken broth into the tomato mixture. Discard any solids caught in the mesh strainer. 

6. Bring the soup to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.

7. Add the shredded chicken and simmer until heated through, about 5 minutes. 

8. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

 

Source: Cooks Illustrated

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Tomato Soup

There is nothing more comforting than tomato soup and grilled cheese sandwiches on a cold winter day.  I'm not sure why I never made my own tomato soup before - my husband loves tomatoes.  We both really enjoyed this soup - I enjoyed it more than I thought I would.  I don't think I would like it as much on its own - it's more of a dip for my sandwich than anything else.   This is a cream-less version of tomato soup - which is a great way to cut calories - but I think I would prefer it with the extra richness that the cream provides.  

Ingredients

• 4 tbsp. extra virgin olive oil, plus more for drizzling
• 1 medium onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• pinch of hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28 oz) cans whole tomatoes
• 1 tbsp. brown sugar
• 3 large slices good quality sandwich bread, cubed  
• 2 cups low sodium chicken broth

 Directions

1. Prep your sandwich bread by removing the crusts and cube into bite sized pieces.

2. Heat oil in a Dutch oven over medium-high heat then add onion, garlic, red pepper flakes and bay leaf. 

3. Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.

4. Stir in the tomatoes and their juice, brown sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally with a potato masher, until bread is completely saturated and starts to break down. Remove and discard bay leaf. 

5. Transfer the soup to blender or use a immersion blender in the pot and process until soup is smooth and creamy. 

6. Return the soup into the dutch oven (if you transferred it to a blender) and stir in the chicken broth. Bring the soup to boil and season to taste with salt and pepper. Sprinkle each portion with pepper and drizzle with a garnish of olive oil.

Source: Cooks Illustrated 

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Ribley Soup

This soup is a family favorite that my mom has made since I was a child and her mother also used to make.  It is basically chicken soup with 'short-cut' homemade noodles.  I have no idea where the name came from - but we've always called it ribley soup (it is NOT chicken and dumplings!).  The recipe below is my adaptation of this recipe - since my mom and all of my Aunts each make this slightly differently.  It is a very comforting food for me - and I love making it, especially during the cold winter months.  Enjoy!

Ingredients

• 2 yellow onions, diced
• 4 carrots, peeled and sliced in rounds
• 6 stalks of celery, split in half and sliced
• 2 tbsp. olive oil
  
• 8 - 10 cups of chicken broth (homemade or low-sodium canned broth)
• 2 bone-in chicken breasts - cooked and shredded/diced in cubes
• 5 eggs
• 2 tbsp. water
• 2 cups all-purpose flour
• 1 tsp. white pepper
• 1 tsp. salt

Directions

1. Heat oil in a dutch oven over medium heat until shimmering.  Saute onions until softened - about 5 minutes.  Add in carrots and celery - continue to saute for about 5 minutes until they begin to soften.  

2.  Add chicken broth and bring to a boil over medium-high heat.

3.  Add cooked chicken and stir.  Reduce heat to a simmer.  

4.  Meanwhile, using a whisk mix eggs and water until frothy.  Add in flour, pepper and salt and stir.  The mixture will be lumpy.  

5.  Using a teaspoon, drop heaping teaspoons of the egg/flour mixture into the boiling soup.   

6.  Once all of the noodles have been added - continue to cook for about 5 - 10 minutes.  The ribley noodles will expand and float to the top.   They should be cooked through and somewhat firm when they are done.

Enjoy!   

Christine's Cuisine

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Pasta Fazool

This is one of my favorite soups to make in the fall - I've tried many different versions of this - but this one is my favorite - the addition of the sausage makes it a really filling meal.  Enjoy!  


Ingredients:

• 2 tbsp. extra virgin olive oil
• 1 (20 oz.) package hot Italian (chicken or turkey) sausage, casings removed
• 1/2 large (or 1 medium) onion, finely chopped
• 4 cloves garlic, minced
• 4 carrots, thinly sliced
• 4 stalks celery, thinly sliced
• 1 (14.5 oz.) can diced tomatoes
• 1 can red kidney beans, drained and rinsed
• 1 can cannelini beans, drained and rinsed
• 32 oz. reduced-sodium chicken broth
• 1 (28 oz.) can tomato sauce
• 2 tsp. dried parsley
• 1/2 tsp. dried basil
• 1 tsp. salt
• 1 lb. small dry pasta (such as ditalini)
• Parmesan cheese for serving.
  

Directions:

1.  Heat 1 tbsp of olive oil  in a Dutch oven or large stockpot over medium-high heat. 

2.  Add the sausage to the pot and brown, crumbling as it cooks.  Once the sausage is browned, remove it from the pot with a slotted spoon.

3. Add the other tbsp of olive oil to the pot.  Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft ( 8-10 minutes). 

4. Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.

5. Add the beans, chicken broth and tomato sauce to the pot.  Add in the parsley, basil and salt - stir well, increase the heat to high and bring to a boil. 

6. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.

7.  Boil a separate pot of salted water and cook pasta according to package directions.   Drain and add a dash of olive oil to coat pasta (to prevent sticking). 

8.  Scoop pasta into bowls and ladle soup over noodles - garnish with parmesan cheese. 

[tip: keep the pasta and soup separate until just before serving - it keeps the pasta from soaking up all of the broth and you can then freeze the leftover soup for another meal - all you would have to do is make more pasta]

Adapted from Annie's Eats