Tag Archives: soup

Chicken fiesta soup

Mmm, chicken fiesta soup.

If it’s seemed like I’ve done a lot of slow cooker recipes lately…it’s because I’ve done a lot of slow cooker recipes lately. Anyone else just not feel like cooking when you get home from work lately?

I can’t decide if I like this recipe better than the chipotle chicken soup, which happens to be from the same cookbook.

Ingredients:

  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 (14.5 oz) can stewed tomatoes, drained
  • 2 (4 oz) cans chopped green chiles
  • 1 (28 oz) can enchilada sauce
  • 1 (14.5 oz) can chicken broth
  • 1 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3/4 tsp black pepper
  • 1 tsp salt
  • 1 cup frozen whole kernel corn
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • tortilla strips, for garnish (optional)
  • 8 oz shredded Cheddar cheese (optional)

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Chipotle chicken soup

I really, really enjoy this recipe. 

Just make sure you properly mince up the chipotle peppers, or else you’ll really clear out your sinuses in every other bite.

This one is adapted from Crock-Pot Classic Recipes, which I’ve been using a lot lately.

Ingredients:

  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
  • 1 tsp salt
  • 1 tsp cumin
  • 1 bay leaf
  • 3 to 4 chipotle peppers in adobo sauce, minced*
  • 1 medium yellow onion, diced
  • 1 (15.5 oz) can black beans, rinsed
  • 1 (15.5 oz) can great northern beans, rinsed
  • 1 (14.5 oz) can crushed tomatoes, undrained**
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice

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*Use your judgement here. The original recipe dictates only one pepper, which I obliged by the first time I made this recipe, but it is not enough. Also, the chipotle peppers I’ve noticed can vary in size a lot. So adjust accordingly for your own preferences, and make sure you get some of the adobo sauce in there, too.

**I can never find a 14.5 oz can crushed tomatoes and always have to get a bigger size. Can you find them?

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Potato soup

Please note: This soup is exactly what the title indicates – it has a very strong potato flavor. Feel free to play with the spices or vegetables if you wish to kick it up a notch.

This recipe comes from The Rookie Cook Cookbook, which I recently wrote about as my top favorite cookbook I own.

Ingredients:

  • 3 Russet potatoes, peeled and finely chopped
  • 1/4 cup chopped onion
  • 1 tsp finely chopped celery leaves
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 1/2 tsp dried parsley 
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 cups milk
  • 1/2 cup shredded Cheddar cheese

The 6-9-12 on the mason jar of flour is from a friend’s wedding – they gave out mason jars as favors.

Also, I did end up using some chicken broth.

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Creamy tomato soup with tortellini

Today, in the Albany area, it was -2 degrees with a massive snowstorm still going on as I type this. I thought trying a new soup recipe would be appropriate. Thanks to RecipesWagger.Blogspot.com for this one.

Ingredients:

  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 (10.75 oz) cans condensed tomato soup
  • 1/4 cup chopped sun dried tomatoes
  • 2 cups half and half
  • 2 cups chicken stock
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 8 to 10 oz cheese stuffed tortellini 
  • Parmesan cheese, for garnish

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Difference between: broth and stock

To say I’m super busy these days would be an understatement. In the midst of picking up a third (seasonal) job, I’m still working on my novel, doing wedding planning, etc, etc.

Indeed, we all have a lot on our plates, which is why I know you’ll understand that I “cheated” a bit with this Difference Between as a time saver – I’m going off of a piece I wrote for the market newsletter last year, which you can see here.

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