Tortilla Soup

Ingredients:

6 boneless chicken breasts

2 cans original Rotel tomatoes

1 12 oz can cream of chicken soup

1 26 oz can Ranch Style Beans

2 15 oz cans tomato sauce

1 12 oz can chicken broth

1 bag frozen corn

1 medium onion – finely chopped

¼ cup fresh cilantro - chopped

½ tbsp garlic powder

1 tsp ancho chili powder

1 tsp chipotle chili powder 

1 tsp salt & pepper

1 tsp cumin

Toppings: shredded jack cheese, sour cream, avocado and tortilla chips

Directions:

1. In a large soup pot, boil chicken with all seasonings until fork tender 
2. Remove chicken and shred using two forks 
3. Add chicken back to both 
4. Add remaining ingredients and stir well
5. Simmer at least 1 hour - the longer, the better!
6. Serve with shredded jack cheese, sour cream, avocado and  tortilla chips.

Recipe Notes: This is one of my most requested and personal favorite recipes. It's my go-to comfort food.  It not only warms the body; it warms the soul. To me, it’s ‘winter’ fare. I usually make it on the first cold, rainy day of the season.  It originally came from my sister and has changed many times in the past 20 or so years. I believe I’ve finally perfected it. It’s easy and delicious!  I hope you try it.

See below for other ideas: 

v  I don’t like to measure ingredients; I like to throw things into a pot and taste to see what it’s missing. ALWAYS taste your cooking before you serve it to others! 

v  If you like it spicier, add more chili powder or a hotter version of Rotel; more timid peeps can use less chili powder and the mild version of Rotel.  

v  'The Lazy Way' - use fresh boxed or frozen chopped onions and a couple of bags of pre-cooked, grilled or even a pair of rotisserie chickens.

v  'The Over-Acheiver' - use bone-in chicken; the broth is richer. Fresh corn off the cob is amazing!  Fresh garlic in always is better…sometimes I add both J

Posted by Buffie

Ultimate Baked Potato Soup

Ingredients:

6-8 lg. Yukon gold potatoes, peeled and cubed

1 lb pound bacon, chopped into squares

2 stalks celery, finely diced

1 medium onion, finely diced

3 cloves garlic, minced

4 cans chicken stock, or enough to cover potatoes

4 TBSP butter

¼ cup flour

1 pint heavy cream

1 tsp dried tarragon

3 tsp chopped fresh cilantro

1 tsp each salt, pepper, paprika

½ tsp red pepper flakes

1 pkg. cubed ham chunks (optional)

Toppings:

Crumbled bacon

Shredded cheddar cheese

Chives, finely chopped

Sour Cream

Directions:

1. In a large stock or soup pot, cook bacon over medium-high heat until crisp. Remove bacon from pan and place on a plate lined paper towel to drain.

2. Drain off all but 3 TBSP of the grease.

3. In the bacon grease remaining, sauté the celery and onion on medium heat until translucent. Add garlic and continue cooking 1-2 minutes. Add potatoes and toss to coat. Sauté for 5 minutes.

4. Pour chicken stock over potatoes until covered. Add spices. Turn heat to medium, cover and simmer until potatoes are tender (½ hour).

5. In a separate pan, melt butter over medium heat. Whisk in flour. Cook stirring constantly for 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring to a boil and let cook, stirring constantly until thickened. Stir cream mixture into the potatoes.

6. Puree ½ of the soup with a hand emulsifier or blender.

7. Add ham

8. Simmer until heated through

9. Spoon into large bowls and top with shredded cheddar, bacon, chives, and sour cream.

Posted by Buffie