Chicken Tortilla Soup

The first time I made this soup, I followed the recipe exactly. It was SOOO spicy. My husband and I could barely eat it. We literally had tears streaming down our faces! The underlying flavors were delicious, so we finished our bowls even though we were choking with every bite and laughing at ourselves the entire time. Once I adjusted the spices, it became one of our favorite recipes. It's really quick to throw together and it's perfect for a weeknight meal.

Chicken Tortilla Soup

Original recipe from All the Best

Ingredients:
6 whole Roma tomatoes
1/2 cup extra virgin oil oil, divided
1 tsp. salt
pepper, to taste
1 medium onion, diced
1/2 bunch celery, diced
1 pasilla chili pepper, diced
1 small jalapeno pepper, diced
1/4 cup garlic, chopped
6 cups chicken stock
1/4 cup lime juice
1/4 tsp cayenne pepper
1 tsp. spicy chili powder
2 tsp. ground cumin
1 tbsp. paprika
1 bay leaf
2 cups shredded chicken
Fresh cilantro, chopped

Preheat oven to 350 degrees. In a bowl, toss tomatoes with 1/4 cup olive oil, 1 tsp. salt and a pinch of pepper. Place on a baking sheet and roast for about 30 minutes. In a large pot, heat 1/2 cup olive oil. Saute onion, celery, peppers, and garlic, stirring frequently. Add chicken stock, lime juice, cayenne pepper, chili powder, cumin, paprika and bay leaf. Simmer for 25 minutes. Remove roasted tomatoes from oven and carefully chop into bite size pieces (you could also use the food processor). Add to soup. Add shredded chicken and simmer for an additional 5 minutes. Spoon into bowls and top with fresh cilantro. Serve with tortilla chips, sour cream, avocado or any toppings you like.

Tip: Adjust the cayenne pepper and chili powder according to your desired level of spiciness!

Minestrone Soup

It's starting to get colder in Virginia and it's finally starting to feel like fall. I love this time of year because it means I can make lots of soup! This is a new recipe that I've only made once, but it's very versatile. You can add basically any vegetable you like and it will be delicious. I think next time I'll add some zucchini!

Minestrone Soup Recipe

Adapted from Food Wishes: Minestrone Soup

Ingredients:
1/4 lb. bacon, chopped
2 tbsp. extra virgin olive oil
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
1 chicken bouillon cube
1 28 oz. can crushed tomatoes
3 cups water
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1 can cannellini beans, drained
1 can garbanzo beans, drained
3 cups baby spinach
1 1/2 cups ditalini pasta, cooked (al dente)
Parmesan cheese

Heat olive oil in large pot over medium heat. Add bacon and saute until it begins to turn golden brown. Add onion and celery and saute for about 4 minutes. Add garlic and saute for 1 minute. Add chicken broth, bouillon cube, water, and tomatoes and bring to a boil. Add beans, salt, pepper, red pepper flakes, thyme, oregano, and basil. Simmer for 5 minutes. Add spinach and cooked pasta. Serve with Parmesan cheese and Italian bread.

Tortellini Florentine Soup

 

This soup is one of my husband's favorites! I love it for an easy weeknight dinner. I usually serve it with what's left of the rotisserie chicken and a green salad.

 

Tortellini Florentine Soup Recipe

From BHG: Tortellini Florentine Soup

Ingredients:
1 9 oz. package three cheese tortellini
32 oz. chicken broth
1 10 oz. container of refrigerated light alfredo sauce
2 cups rotisserie chicken from deli, shredded
1/2 cup oil packed sun-dried tomatoes, julienne cut (drained)
3 cups lightly packed fresh baby spinach
Shredded parmesean cheese

Cook tortellini according to package directions. Combine chicken broth, alfredo sauce, chicken and sun-dried tomatoes. Bring to a boil then simmer for 5 minutes. Add cooked tortellini and spinach. Simmer for 2 minutes. Serve with shredded parmesean cheese on top.

 

Wedding Soup

There's nothing like homemade soup on a cold fall day. I've always had an obsession with soup and this wedding soup recipe is one of my favorites. My stepmom, Nancy, shared the recipe with me years ago and I've been making it ever since!

 

Wedding Soup Recipe

Ingredients:
16 cups water
3 1/2 cups boneless chicken breast
1 lb. ground beef
1 cube beef bouillon
1/2 tsp thyme
1/2 cup Italian breadcrumbs
3 cloves garlic
1/4 cup parmesan cheese
12 chicken bouillon cubes (I prefer Herbox brand)
1 1/2 cups acini di pepe (or other small pasta)
3 cups chopped spinach

Cook chicken in water until done. Strain top of water. Take chicken out and shred. Put shredded chicken back into water. Meanwhile, combine thyme, breadcrumbs, ground beef and parmesan cheese in mixing bowl. Using garlic press, add 3 cloves of garlic. Dissolve 1 cube beef bouillon in 1 cup water and add 1/4 cup to mixture, adding more if mixture is too dry. Mix well with hands. Mold into small meatballs and spread on a foiled lined cookie sheet. Bake for 30 minutes at 350 degrees.

Add chicken bouillon cubes, spinach, acini di pepe and meatballs to soup. Cook 10 minutes or until pasta is done. Serve with grated parmesan.

Tip: I usually throw the cooked chicken into my Kitchen Aid mixer to shred it. Just use the flat beater and turn it on for a few seconds.