Chicken Tortilla Soup

This is one of those recipes that has been in our family for years.  My Mom began making it years ago and now it is definitely a "family" recipe.  I make it often and my freezer feels empty without a container of it waiting for a cold Saturday.  Yesterday I threw a double batch of it in the crock-pot and had to stop myself from eating it for breakfast this morning!!

Picture by ME.

Chicken Tortilla Soup
(adapted from a cookbook entitled Special Celebrations)

• 1 large onion, chopped
• 2 tablespoons olive or vegetable oil
• 1 can (4 oz) chopped green chilies
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon ground cumin
• 5 cups chicken broth
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 lb chicken, cooked and diced or shredded
• 2 teaspoons lime juice

*In a large pot, saute onions in oil.  Add chilies, garlic, jalapeno and cumin.
*Stir in the broth, tomato sauce and tomatoes.  Bring to a boil.  Reduce heat.
*Stir in the chicken.  Simmer uncovered for about 10 minutes.
*Add the lime juice and season with salt and pepper.
*Serve topped with shredded cheddar and crushed tortilla chips.

 *To make this in the crockpot, simply complete the first step and then dump everything in the crockpot.  Set it on low and let it go!

I have made this with and without the lime juice and don't notice much of a difference.  I sometimes add in celery, black beans, etc.  I hope you enjoy this as much as our family does!

Enjoy!

-C :)



Golden Chowder

Across most of the country it is spring, but here it is rainy and dreary.  The perfect day for a bowl of hot, steamy soup to take the chill out.  This soup is another recipe of my Mom's.  It is perfectly creamy and delicious.

I'm not sure why my picture is loading sideways.

Golden Chowder

• 2 cups chicken broth
• 1 cup celery, chopped
• 2 cups carrots, chopped
• 1/2 cup onion, chopped
• 1 lb fresh or frozen broccoli, chopped
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• salt to taste
• 1/4 tsp. pepper
• 2-4 cups shredded cheddar
• 2 cups ham, cubed

*In a large saucepan combine broth, celery, carrots and onion.  Boil, reduce heat.  Simmer covered for about 5 minutes.
*Add broccoli. Cook until broccoli is tender crisp.  (Leave lid slightly open to keep bright green color.)
*Remove from heat.  Do not drain.
*Melt butter in a large pan.  Blend in flour, salt and pepper.  Cook for 1 minute.
*Stir in milk.  Cook until mixture thickens, stirring frequently.
*Stir in cheese and cook until melted.
*Add the ham cubes and the vegetable/broth mixture.  Stir to blend.
*Garnish with paprika.

I hope you enjoy this as much as our family does!  Feel free to omit the ham ( I usually leave it out) and add whatever vegetables you have on hand.  The recipe adapts well.

Enjoy!
- Carla :)

Mushroom Soup

In the winter we usually eat soup on Saturday and Sunday for lunch.  If you calculate that, it means that I make approximately 40 batches of soup each winter.  One of my favorite recipes is my Mom's mushroom soup.  She also makes many pots of soup each year, so if she has a good recipe, it is sure to join my roster.

Mushroom Soup

• 3 cups fresh mushrooms (1 cup finely chopped, 2 cups sliced)
• 1/2 onion, finely chopped
• 1/3 cup butter
• 1/3 cup flour
• 1 tsp. salt
• 1/4 to 1/3 tsp. poultry seasoning
• 3 cups milk
• 3 cups chicken broth
• paprika

1.  Saute onions and mushrooms in butter until mushrooms have lost their liquid and it has reabsorbed.
2.  Add flour, salt and poultry seasoning.
3.  Gradually add in chicken broth, and then milk.
4.  Stir until thickened and bubbling.
5.  Garnish with paprika (or cheddar penguins whatever you prefer!).

Enjoy!

- C :)

Also seen on: Ultimate Recipe Swap @ Life As a Mom