Baja Chicken Soup

This is one of our favorite soup recipes.  Its similar to a chicken tortilla soup. 

Baja Chicken Soup

Recipe by La Crème de la Crumb

Ingredients

6 cups chicken stock

1 large anaheim pepper, seeded and diced

¾ cup white onion, diced

juice of 1 lime (about 1½-2 tablespoons)

5 teaspoons minced garlic

1 tablespoon chili powder

½ teaspoon cayenne pepper

½ teaspoon cumin

1 large boneless, skinless chicken breast

1 can black beans, drained and rinsed

1 can (or 1½ cups frozen) sweet corn

2 medium avocados, diced or chopped into 1 inch pieces

1 large roma tomato, diced

½ cup cilantro leaves, roughly chopped

Instructions

Add chicken stock, anaheim pepper, onion, lime juice, minced garlic, chili powder, cayenne pepper, and cumin to slow cooker and give it a stir to combine all ingredients. Place chicken in the broth and cook on low 6-8 hours.

Minutes before serving, remove chicken breast from slow cooker and place in a bowl. Shred chicken with two forks. Return shredded chicken to slow cooker. Add black beans, corn, avocado, and tomatoes to slow cooker and stir to combine. Let cook 30 minutes more. Serve hot and top with cilantro.

Chicken Tortilla Soup

There are a variety of recipes for Chicken Tortilla Soup that I have tried.  This one has become our family’s favorite.  I serve it with tortilla chips, avocados and shredded monterrey cheese. 

Chicken Tortilla Soup

recipe by Pioneer Woman (slightly modified)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 1 can (15 Oz. Can) Black Beans, Drained
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Enjoy!

Taco Soup

I have been making this recipe for years.  A quick and simple soup that the family enjoys.  I usually top it with grated cheddar cheese and a dollop of sour cream.  Serve with tortilla chips.

Taco Soup

Ingredients

Makes 6 servings

• 1 pound ground beef

• 1 (1.25 ounce) package taco seasoning mix

• 1 1/2 cups water

• 1 (15 ounce) can mild chili beans

• 1 (15.25 ounce) can whole kernel corn, drained

• 1 (15 ounce) can pinto beans, rinsed and drained

• 1 (14.5 ounce) can stewed tomatoes

• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 (4 ounce) can chopped green chilies

• 1 (1 ounce) package ranch salad dressing mix

Directions

1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Baked Potato Soup

This is so worth the effort. 

Baked Potato Soup

3 slices bacon

3 medium baked potatoes, peeled and cubed

1/3 cup butter

1/3 cup flour

3 1/2 cups milk

2 green onions, chopped

3/4 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper

Brown bacon in skillet, drain on a paper towel, and cool.   Here is a tip, cut your bacon in half to keep it from rolling up.

Slice and dice the peeled baked potatoes.  I happen to have left over baked potatoes.  If you do not, then bake in the microwave. 

Melt butter in saucepan over medium heat. 

Whisk in flour until smooth.  Stir often to prevent burning.  Congratulations.  You are making a roux. 

Slowly whisk in the milk.  By the way, I used 1%.  There is no need for a heavy cream or full fat milk in this soup.  The roux will thicken it wonderfully.  Stir constantly until flour mixture is incorporated in the milk.

Stir in the potatoes and green onions.  If you would like a less chunky soup, then mash the potatoes with a potato masher.

Bring to a boil stirring often.  Reduce and simmer for about 10 minutes.  In the meantime, grate cheese and crumble the bacon.   

Stir in sour cream, bacon, and cheese.  Add salt and pepper.  Serve once cheese has melted.

Enjoy!