Hearty Meaty Taco Soup

This is more like a stew! You could also make Mexican Cheesy Pasta with this. Cook pasta and then top with stew and shredded cheese - great main dish.

2 cloves garlic, minced
1 onion, chopped
2 lbs lean ground beef (could use 1 lean beef & 1 ground turkey breast)
Salt & Pepper to taste
1 14.5 oz can whole kernel corn
1 16 oz cans of ranch style beans
3 cans of diced tomatoes w/ garlic & onion (replace 1 can with Rotel if want spicy)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix
Reduced Fat Cheddar Cheese (topping)

Add olive oil to the pan, saute onions and garlic for a few minutes. Add ground beef, brown and add salt/pepper to taste. Take the 3 cans of tomatoes and puree (my clan will not eat things with tomatoes, so I hide them by pulverizing them). Combine all ingredients in a large pot. Simmer 1-2 hours. Top it with shredded cheese and serve with Garlic Cheddar Biscuits.

Wild Rice & Mushroom Soup

My friend Leya makes this soup and it is A-M-A-Z-I-N-G!! Not low fat, but I am thinking about making it lower in fat by using light butter, fat free half & half - I hope it is just as good. Wonderful on a cold evening. Below the recipe is in Leya's exact words... love this girl!

1 box of wild, whole grain/long grain rice (I usually opt for the...I think it's West Indies? In a white box? The Garlic?)
1/2 stick (or 1/4 cup) of unsalted butter (Sometimes I'll add more just because!)
1 medium onion, finely chopped (I buy the pre-chopped A LOT of the time)
5 fresh garlic cloves, chopped or minced
1 pound TOTAL of mushrooms (I usually do button and portobello), button leave whole, chop portobello
32 oz. of chicken, beef OR vegetable broth
1/4 cup dry sherry (NOT cooking Sherry - get the real stuff!!)
1 pint of heavy cream (or more ;-)
1 small fresh lemon
ground white pepper
kosher sea salt
cayenne pepper

In a measuring cup with handle, poor in 1/4 cup sherry, squeeze in both sides of lemon (preferably with a citrus press to get the most juice), add liberal amounts of the sea salt and pepper and then a few pinches of cayenne pepper. Whisk well with a fork or small whisk. Top off with a splash of broth and whisk well again. Allow to sit while continuing below.

Make rice according to box instructions and set aside while continuing below.

In a medium to large soup pan, melt the butter over medium heat. Add onion and garlic. Saute until soft and transparent. Add all the mushrooms and cook about ten minutes or until entire mixture is a nice gold/brown color and fragrant.

Return the pan to low heat and slowly stir in broth. Then add sherry mixture stirring well. Simmer on medium-low heat for at least 10 minutes. Remove from heat and then add rice and mix well. Stir in heavy cream. Let simmer another 20 minutes stirring often. Garnish with chives if you wish after ladling into bowls. Serve warm with crusty french bread and goat cheese on the side.

** I try to make this soup a day ahead and keep it in the fridge. Then I'll heat it thoroughly before serving allowing it to simmer for a good while depending on if it's on the stove or in a crock pot (both work equally well). I think it is good no matter what but amazing after it's melded overnight!! I have even frozen it before to have on-hand. But make this soup your own. I have over the years!

White Chicken Chili

Today is a cold day in North Texas. I have been wanting to make this recipe for awhile and today is the day. I found this recipe at Meredith's recipe blog - believe it or not I will not be making any changes to the recipe.I will be making camp corn bread to go with it.

1 tablespoon of oil
1 onion, chopped
2 cloves of garlic, minced
1/2 Tablespoon cumin
3 chicken breasts, cooked and shredded
2 cans navy beans, drained
1 cup frozen white corn, or 1 can white corn
1/2 can of cream corn (freeze the other half for next time)
4oz can of chopped green chiles
2 cups of chicken broth
1/2-1 Tablespoon chili powder
1 can petite diced tomatoes
3 or 4 tablespoons salsa verde

Garnishes:
Sour cream
chopped cilantro (A MUST)
shredded cheddar or Monterey Jack cheese
tortilla chips or corn bread

Saute onion, and garlic in hot oil in a large stock pot until tender. Add remaining ingredients and mix well. Simmer over low heat for 30-60 minutes.

Chicken Tortilla Soup

This recipe is from the blog Our Best Bites - check this blog out - you will really like it. There was a Chicken tortilla soup that Jeremy and I use to love when we first got married - the is now restaurant closed and we have not found a soup as good as that one until I made this recipe. The broth is delicious and the secret to this soup and the one at Michael's (the restaurant in San Angelo) is the way you put the soup together in the individual bowls. I have made a few changes to the original recipe, as always. You will also find Our Best Bites Taco Chicken recipe below the soup recipe. **See my note for the shortcut I use for the Taco Chicken**

1 recipe Taco Chicken (see below soup recipe)
1 large shallot, chopped
6 cloves garlic, minced
2 large boxes of Stock
1 15-oz. can diced fire roasted tomatoes
2 jalapeno peppers diced finely
1 tsp. salt
1/4 tsp. black pepper
2 avocado, sliced
1/4 c. cilantro, roughly chopped
shredded Mexican blend cheese
1/4 c. fresh lime juice (3-4 limes)
Homemade Baked Tortilla Chips

TOPPINGS:Baked Chips, avocado, shredded chicken, grated cheese and cilantro

Early in the day, begin marinating the chicken (see taco chicken recipe below) - unless you are using the shortcut recipe for the chicken. Right before you start preparing the soup, start grilling or cooking it in a skillet (what I do most the time).

In a large stockpot, heat some olive oil over medium heat, add shallot and saute 3-4 minutes. Add garlic and jalapeno and cook a few minutes more until garlic and pepper is softened. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes. Once soup has simmered add it to a blender or use an immersion blender and blend until smooth. Once chicken is cooked, let it rest for a few minutes before shredding. Once chicken is shredded set aside. **See shortcut to Taco Chicken below**

Place toppings (chicken, cheese, cilantro, avocado and chips) in individual bowls and right before ladling broth on toppings add lime juice to the broth.

Taco Chicken:
1 lb. chicken breasts
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Marinade:
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) I always make this in a skillet with a couple of tablespoons of Olive Oil.

Rub:
Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. When cooking in a skillet make take an additional minute or two in the pan per side.

~SHORTCUT to Taco Chicken~
Rotisserie Chicken
2 limes - juiced
A splash of red wine vinegar
1 1/2 tsp. Garlic powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
1/2 cup water

Remove the bones and skin from the chicken, I take use the dark and white meat. Put the meat in a bowl or zip lock bag. You will have more Chicken than you need - save leftovers for another recipe. Mix the next 8 ingredients together in bowl, then pour over the chicken. Mix well so all pieces of meat are coated with the rub. Marinate Chicken in refrigerator for at least 4 hours before ready to make the soup. While the broth is simmering put the chicken in a skillet on medium low heat. Cook until chicken is warm. Super easy and you can not tell in the soup that you used a shortcut!

Taco Soup

I made this soup last week, it was so good. I found this recipe at my friend Meredith's blog called What's cooking. Check out her blog she has some great recipes. I am trying to put all the recipes I use in one place, so I am putting them here on my blog. I made a few changes - added a shallot instead of an onion, pureed both the tomatoes and the rotel until completly smooth, used 1 lb lean beef & 1 lb. turkey breast and had cilantro for a topping.

1 lb lean ground beef
1 lb ground turkey breast
1 large shallot, chopped
1 28 oz can whole tomatoes (I used diced)
1 can mild Rotel
1 package taco seasoning
1 package Orignal Hidden Valley Ranch seasoning
2 cans black beans, rinsed and drained
1 can whole kernel corn, drained
2-3 cups water (I used 2 cups)

Toppings - light sour cream, red. fat sharp cheddar, avocado, baked tortilla chips and cilantro

Puree canned tomatoes and rotel in a food processor until smooth - set aside. Add 1 tbsp. olive oil to a stock pot on med. high heat with shallot. Saute for two minutes, then add beef and turkey and brown. When almost browned add seasoning packets to the meat. Add beans, corn and water to stock pot. Bring to a boil and simmer for 20-25 minutes. Serve with tortilla chips, shredded cheddar, sour cream, sliced avocado and cilantro.

Mexican Chicken Chili

Very easy to make and well worth the time!!!! I found this recipe almost 10 years ago on the Top Secret Recipe website. It is a recipe of the real “Soup Nazi” made famous by Seinfeld. It is a little bit of work but is great for starting it in the morning and reheating for dinner. It is always a crowd pleaser and great for leftovers. Leftovers freeze well too!

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
8 cups water
4 cups chicken stock (I use either the Kitchen Basics or Emeril’s box brand)
1/2 cup tomato sauce
2 to 3 potatoes, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
2 carrot, sliced
2 celery stalk plus leaves, diced
1 cup canned diced tomatoes (I use fire roasted)
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper or a few dashes of Louisiana Hot Sauce (to taste)
dash basil
dash oregano

On the side
Cheddar Cheese
Sour cream
Pinch chopped Italian parsley

Sauté the chicken breasts in the olive oil in a large soup pot over medium/high heat. Cook the chicken on both sides until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Serve with cornbread. Makes 6 to 8 servings.

Chicken Stew

This is my dad's simple Chicken Stew. Serve with cornbread and have the Tabasco on the table for those who want to add a little kick to their bowl. This is best made a day ahead - it seems to have more flavor.

4 Chicken Breasts
1 can Stewed Tomatoes
3 to 4 Potatoes - diced
1 large White Onion - diced
1 can Cream Style Corn
Salt and Pepper - to taste

Cover the chicken with water and boil until cooked through. Reserve the broth, take Chicken breast and cut into small pieces and then return to broth. Add all other ingredients to pot and bring to a boil; then turn down to a simmer. Let the stew simmer for 30 to 60 minutes, until the potatoes are done.

Note: You might need to add some water or chicken stock, if the liquid level gets to low. You want enough water to give it that stew consistency.

Vegetable Beef Soup

This is my Mother-in-laws soup, it is more a method than a recipe. She uses whatever she has on hand, on Christmas Eve she made it with stew meat. Here are her instructions in her own words.

Method:

My soup begins with Paula Deen's fresh green beans with new potatoes, which I use 2-3 times in different meals.

Brown floured stew meat/short ribs/chicken/whatever meat you have.....(the flour helps the broth to be a little thicker) in a skillet.

Add any or all below to a stock pot:

Chopped carrots

Large can of diced tomatoes

Can of tomato soup (undiluted)

1 or 2 cans of tomato sauce (I like a strong tomato taste - you won't have to use that much)Paula's Green Beans or frozen green beans

Potatoes

Beef Stock or Broth

Can pinto/navy beans (or leftover Red Beans and Rice)

Rice or macaroni/noodles

Add enough water to make it the consistency you want for your soup. Before you season, taste it to make sure it doesn't already have enough salt.

Season choices:

salt/pepper (to taste)

garlic & onion powder

Italian seasoning (if you want an Italian flavor)

Add meat to stock pot and let it simmer for a couple of hours or until the meat is very tender. Cube potatoes during the last 30 minutes of cooking (new/red potatoes hold up better in soup). If you want you can add rice or macaroni/noodles do it during the last 20-30 minutes of cooking.

Creamy Chicken and Leek Soup

My sister-in-law (Sloan) gave me this recipe in 2003; it is one of my favorite soups ever. It is wonderful on a cold day, but unfortunately, today in my part of Texas it is almost 80 degrees, maybe it is cold where you are! Enjoy!

4 tablespoons unsalted butter
6 ounces mushrooms (I didn't use these)
4 stalks celery, chopped
3 medium leeks, thinly sliced (white part only)
2/3 cup dry white wine
1 cup heavy cream
2 (14.5 ounce) can chicken broth
4 boneless, skinless cooked chicken breasts, cut into 1-inch pieces
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
1 (8-ounce) package cream cheese, at room temp
salt and pepper

Heat butter in a large saucepan over high heat. Add mushrooms, celery, and leeks. Saute, stirring constantly, for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.

Can make a day or two ahead. Just reheat when ready to serve. Serve with big crusty bread and salad!

To clean leeks, remove the tough outer leaves and trim off most of the green part. Don't cut the root end yet. Cut leek in half lengthwise. Holding leek by the root end, place under cold running water and fan out the top part of the leek to rinse out any hidden dirt. Shake off excess water and cut off the roots.

UPDATE on 10/16/09: I made this soup tonight and did it lower in fat. I used light butter, half & half and light cream cheese. Such a comforting soup.