The other day I was browsing my cookbooks and came across a new recipe for a soup that tastes like a Chicken Taco and a Fajita — but in soup form. It was SO good. I mean, I have had Chicken Tortilla Soup before at a restaurant, but now that I have made it homemade — I will always choose this first.
The thing that I love about this soup, is that it is chocked full of veggies! Normally I tend to leave those out, but since I am trying to eat more healthier, I decided to give it a try. The. best. soup. I. have. ever. eaten.
Here is the recipe. Hope you enjoy it!
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1 cup Red Bell Pepper, diced
- 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
- shredded pepper jack cheese
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- 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, red 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, tortilla strips, and water. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
- Turn off heat and allow to sit for 15 to 20 minutes before serving.
- Serve garnished with pepper jack cheese, cilantro, homemade crispy tortilla strips, sour cream, or avocado.
What is your favorite “go-to” soup?
I am not a lover of broccoli at all. I can’t eat it raw or in big chunks, but you dice it up super fine and I will get my fill of this wonderful green veggie. I found a yummy Broccoli and Cheese Soup recipe this month for our Secret Recipe Club Reveal. I had the wonderful blog of Smells Like Brownies and it was SO hard to choose just one recipe. There were so many to choose from, but because it is still really cold here in Kentucky, I knew this would be the recipe I wanted to try.
The thing I love about broccoli and cheese soup is that you can do the broccoli any way you like. If you don’t like great, big, huge chunks like me, you can simply puree your soup in a blender to give it a more smoother texture. If you like it chunkier, just chop your broccoli in a rough chop and add it to your soup.
Here is the recipe. I omitted the carrots and just made it a regular broccoli and cheese soup, but you can always add them back in. I have crossed out what I did not use.
- Ingredients:
- ¼ cup butter
- 1 small yellow onion, chopped
- ¼ cup flour
- 2 cups 2% milk
- 3 cups low-sodium vegetable broth, plus extra as needed
- pinch of nutmeg
- 2 bay leaves
- salt and black pepper
- 4 cups finely chopped broccoli florets
- 2 large carrots, grated (DID NOT USE)
- 8 oz. sharp cheddar, cubed
- In a sauté pan over medium-high heat, melt the butter. Add the chopped onion and cook until translucent, about 4–5 minutes, stirring frequently. Remove from heat and set aside.
- In a large Dutch oven or sauce pot over medium heat, whisk together the flour and milk. The mixture will be lumpy at first, but it will smooth out eventually with the heat.
- Once the mixture is smooth, add the vegetable broth, whisking continuously until it becomes smooth again. Add the nutmeg, bay leaves, and seasonings. Let the mixture simmer, uncovered, for about 20 minutes. Whisk occasionally to prevent the bottom from burning.
- Add the cooked onions, broccoli, and carrots, mixing well. Simmer for another 20 minutes, whisking occasionally.
- Add the cheese and stir until completely melted, adding more broth if necessary.
Check out what the other bloggers are making!
I finally got to make a new dish this week — pumpkin soup. I’ve seen the recipes everywhere about delicious pumpkin soup and I really wanted to try my hand at making it as well.
I had a friend over yesterday so I knew it was the perfect time to try out the recipe. It was SO good. Warm, creamy, rich, and just what I needed on a cold, blustery day.
Pumpkin has a lot of health benefits so anytime I can, I try to eat it in some form or fashion whether it be through soups, breads, or delicious homemade pies.
Pumpkin Soup
- 1 onion, diced fine
- ¾ cup of water
- 1 can of pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- black pepper
- salt
- green onion for garnish
- In a sauce pan, cook the diced onion until tender in ¼ cup of the water. Once it has cooked, add all the other ingredients and mix together.
- Let boil, then reduce heat and simmer for about 20 minutes.
- If you want a sweeter soup, you can add honey or sugar.
I have been in a chili eating mood lately. When September gets here, all I can think about are the fabulous soups and stews I will be creating during the fall and winter months.
It just speaks such peace to me.
This month for the SRC (Secret Recipe Club), I was assigned the blog Recipes by the Haggis and Herring. If you are looking for fabulous recipes other than old traditional southern type cuisines, this site is for you!
The recipes on this site have an English, Mediterranean, and South Asian feel to them. I was afraid I was not going to find anything to my liking, but boy was I wrong! Tons of great recipes including this one for Dan’s Chicken Chili Con Carne. YUM YUM
I did leave out the garam masala from the original recipe and used only 3 cloves of garlic instead of the 6 it called for (hubby is not a huge fan of garlic)
- 3 dried red chilies
- 2 tbsp olive oil
- 1 pound of ground chicken
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1 large onion, chopped
- 3 tbsp chili powder
- 2 tbsp brown sugar
- 3 tsp dried oregano
- 3 tbsp ground cumin
- 1 can tomato paste
- 1-1/2 cups water
- ¼ cup hot pepper sauce
- 1 28oz can diced tomatoes
- 1 28oz can red kidney beans
- Soak the dried chilies in hot water for 30-40 minutes, drain, finely chop and set aside.
- Heat oil at medium in a large stockpot. Add ground chicken, and sauté until the meat is no longer red. Use a potato masher to break up any chunks of meat.
- Add dried chilies, garlic, green pepper, and onion. Sauté until the onions are translucent.
- Add chili powder, brown sugar, oregano, and cumin. Sauté for 1 minute.
- Add tomato paste, water, hot pepper sauce, tomatoes and kidney beans. Bring to a quick boil and reduce to medium low. Let simmer, stirring frequently for 45-60 minutes.
I have never eaten Gazpacho before. It always sounded too fancy for me. In fact, I would watch them make it on tv and think, “man I wish I could make that”!
Thanks to Pomi Tomatoes, I can now say that I am a veteran at making the delicious Gazpacho!
What is Gazpacho?
According to Wikipedia, Gazpacho is a tomato-based, vegetable soup traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
I’ve been trying to find better alternatives to canned products, so when I first heard about Pomi Tomatoes, I was completely intrigued. Everything I received came in boxes instead of jars or cans, which helps keep it safe and healthy for you.
Thanks to their delicious products, I was able to create a wonderul tasting summertime soup!
- 2 medium sized cucumber
- 2 red bell peppers
- 26 oz container Pomi Chopped Tomatoes
- 1 red onion
- 2 – 3 garlic cloves – minced
- ½ teas basil
- ¼ cup champagne or white wine vinegar
- ¼ cup good olive oil
- ½ tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
- Halve, seed and roughly chop the cucumber, but leave the peel on for the green color.
- Core, seed and roughly chop the bell peppers and the onions chopped into a rough dice.
- Put all the vegetables (with the exception of a little bit for garnish at the end) with the garlic, basil and a 26 oz container of Pomi Chopped Tomatoes into a food processor and pulse until it is chopped, but has plenty of texture to it.
- Do not over process the vegetables.
- Add the vinegar, olive oil, salt, and pepper. Mix well and chill before serving.
- Garnish with some of the chopped veggies
Be sure to check out Pomi Tomatoes online!
I was sent products to try out in order to write my review. All opinions remain my own.
This recipe has been shared on Slightly Indulgent Tuesdays, Delicious Dishes, Get Your Craft On, Tasty Tuesdays, Tempt My Tummy Tuesdays, Titus Tuesdays, Tuesdays at the Table, Tip Me Tuesday, Totally Tasty Tuesdays, Make It Yours Day, Too Cute Tuesdays, Take a Look Tuesdays, Tea Party Tuesday, The Inspiration Board, and Tasteful Tuesday
This month during the Secret Recipe Club I decided to find something to make that I have NEVER made before. I was hoping I would get paired up with a blogger that would give me a new recipe full of delicious flavor, but one that was healthy for me since I am trying to watch what I eat.
The blog I was give to choose a recipe from is Let’s Try These. Vivian has lots of great recipes, but the one that really stood out to me and was calling my name — Cold Strawberry Soup.
I have always wanted to try Strawberry Soup, but for some reason just never made it — until recently. OH my goodness. It is SO delicious. It’s almost like drinking a smoothie. Hope you enjoy it! 
- 2 pints strawberries
- 2 cups vanilla yogurt
- ½ cup orange juice
- ½ cup white sugar
- ½ cup water
- ⅛ teaspoon ground ginger
- In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
This month for the Crazy Cooking Challenge we had to find a chicken noodle soup recipe to make. I didn’t want to make just any old chicken noodle soup. I wanted to make something different and delicious, so I found the perfect recipe over at Gimme Some Oven.
Chicken Tortellini Soup
It turned out SO good. My daughter raved and raved about how delicious this turned out. The tortellini filled with cheese added just enough carbs to really make this soup spectacular.
You will want to make it. I PROMISE!
- 1 can of sliced carrots, drained
- 2 cans of stewed tomatoes, chopped
- 2 boxes of low-sodium chicken broth
- 8 ounces cheese tortellini (fresh or frozen)
- 2 cups rotisserie chicken, shredded
- kosher salt and freshly-ground black pepper
- 2 Tbsp. chopped fresh flat-leaf parsley (for garnish)
Directions
In a large saucepan, combine all ingredients (except the chicken and tortellini) in a big pot and simmer for 10 to 12 minutes.
Add the tortellini and simmer until tender, 2 to 4 minutes.
Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes more; season salt, pepper and then sprinkle with the parsley. Serve warm with your favorite bread.
I made a fabulous new recipe this week. It was to die for! No joke. I love chicken taco soup. In fact, I love anything that has to do with Mexican cuisine. There has not been much that I have tried Mexican that I don’t like.
I had heard about this soup from someone else and I had tried it with ground beef, but it just was not as good as I would have liked it to be. So I experimented until I finally found the recipe that I loved the most!
This soup is relatively cheap to make. It creates a bunch so you can either freeze some for a later date, or just serve it at a potluck, or feed it to your big family.
Grab all your ingredients
1 (16ounce) can chili beans
1 (15 ounce) can black beans (rinsed and drained)
1 (15 ounce) can corn (drained)
1 (8 ounce) can tomato sauce
1 1/2 cups chicken broth
2 (10 ounce cans) rotel tomatoes
1 pkg taco seasoning
3-4 cups cooked chicken cut up
Cook your chicken
(I usually do mine in a bowl in the microwave for about 17 minutes)
While the chicken is cooking, rinse your beans.
I don’t know about you, but I think bean juice is horrible. BLECH! Rinse them really good
Now, dump all the ingredients into the crockpot while the chicken is cooling.
Chop the chicken up and add it to the crockpot . Mix it all together and let it cook on low for 3-4 hours.
Top with the Zippy tortilla chips, sour cream, cheese, and guacamole! YUM
Ingredients
- 1 (16ounce) can chili beans (rinsed and drained)
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (15 ounce) can corn (drained)
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
- 2 (10 ounce cans) rotel tomatoes
- 1 pkg taco seasoning
- 3-4 cups cooked chicken cut up
Instructions
- Place all ingredients in a crock pot for 3-4 hours on low. Serve with cheese, zippy tortilla chips, guacamole, and sour cream.
My daughter and I love Olive Garden. It is our favorite place to go and have a girl’s day out. The menu item that has us the most intrigued so far is the Olive Garden Chicken and Gnocchi Soup. Well, imagine my surprise when I was flipping through the Internet and found that a few people had already recreated our favorite soup! I was SO excited to know I could make it at home.
It tastes just like the real thing. No joke!
To make this soup you will need the following items:
The cool thing about this meal is I took a few shortcuts which cut down on the cooking time drastically! Here are the changes I made:
~Instead of making homemade gnocchi, I purchased the boxed kind you can find on the pasta aisle.
~For the chicken, I purchased a small box of cooked and shredded chicken from the deli (Kroger always has these and they are usually right around $2. SUCH a time saver)
~I purchased pre-washed and cut up spinach. This was a tremendous help as well!
Now on to the ingredients!
This meal cost me a small amount of money! Here are the ingredients needed
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken) ($2.00)
4 tablespoons butter (.20)
4 tablespoons flour (.08)
1 quart half and half ($2.25)
1 14 ounces can of chicken broth (.50)
2 minced garlic cloves (.01)
1 cup carrots, finely shredded (.10)
1 cup onion, finely diced (.30)
1 cup fresh spinach, coarsely chopped ($1.99)
1 tablespoons extra virgin oi(.52)
1/2 teaspoon thyme (.01)
1/2 teaspoon parsley (.01)
Freshly grated Parmesan cheeses i optional (.60)
1 pound potato gnocchi ($3.49)
Total to make this meal: $12.06
There are 10 servings in this pot of soup which makes this cost around $1.21 per serving!
I served this soup with a chicken sandwich (using the same kind of chicken) with mozzarella cheese, spinach, tomato and pesto sauce (all of this was leftover stuff in the refrigerator!)
This is the best stuff you will find! It is deelish!
Here is the printable. Hope you enjoy!
Chicken and Gnocchi Soup
Ingredients
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses(optional)
1 pound potato gnocchi
salt and pepper to taste
Directions
Saute the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
While this is cooking and thickening, cook the gnocchi in a separate pan according to package directions.
Back in the soup bowl where you added the half and half, add in the carrots and chicken. Once the mixture becomes thick again, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
This post is linked to: Wander Food Wednesday, What’s Cooking Wednesday, What’s Cooking Wednesday,
What’s On Your Plate, Real Food Wednesday, Deals and Dishes, Sugar and SPice, What I Whipped up Wednesday
Yesterday, I decided to try a new soup recipe. My hubby loves tomato soup, so I searched the Internet for the *perfect* recipe 
!
Lynn’s Kitchen Adventures got my attention with her “Panera Bread Style Tomato Soup”. I have only had a few things from Panera, but everything I have ever eaten from there has been delicious!
I almost had everything on hand to make this, so I ran to the store to get what I needed and then came home to start cooking this fabulous soup! (I did switch an ingredient simply because my store did not have the kind of tomatoes she called for in her soup so I used crushed where she used whole I think).
For starters, you will need the following items:
You will need:
- 2 Tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups of chicken broth or stock
- 2- 28 ounce cans of crushed tomatoes
- ¼ cup shredded parmesan cheese, this is the real stuff, not the stuff from a can
- ¼ cup asiago cheese, shredded or use an Italian cheese blend
- ½ teaspoon salt or to taste
- pepper
The first step is to get ALL your ingredients prepped so you can just pop them in whenever they’re ready. Chop up your onion and garlic and set them aside. Open all your cans. Measure out your cheeses and set aside. You have now just created your “mise en place” which means everything in one place! (Not sure if I spelled that right or not–but that is what it means)
Caramelize your onions and then add in the garlic!
Next, add in your broth, tomatoes, and Parmesan cheese!
After adding those ingredients, allow the soup to simmer for about 30 minutes and then blend really well with an immersion blender. The last step is to add in the asiago cheese and allow it to melt. Salt and pepper to taste and you have a delicious and hearty and good for you soup!
I topped mine with some homemade crusty croutons and some extra asiago and Parmesan cheeses. The finished product is. . .YUM!
Hope you Enjoy!
Homemade Tomato Soup
- 2 Tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups of chicken broth or stock
- 2-28 ounce cans of crushed tomatoes
- ¼ cup shredded parmesan cheese, shredded
- ¼ cup asiago cheese, shredded
- ½ teaspoon salt or to taste
- pepper
- In a large pot heat olive oil. Add the onion, stirring often until lightly caramelized.
- Add minced garlic and cook for 1 minute.
- Add broth, tomatoes, and parmesan cheese and simmer uncovered for 30 minutes, stirring occasionally.
- Carefully puree the mixture with an immersion blender.
- Return to heat and add asiago cheese and stir until melted.
- Salt and pepper to taste.
This post is linked to One Food Sunday,
Hi! I am Jen--a wife to the most amazing man ever and a homeschool mom to one teenager. I just graduated my oldest.
I have been blogging since 2007. I love to watch movies, spend time in the kitchen, crochet, dance, drink coffee, and lay on the beach. Between recipes, reviews, and hilarious life story moments you'll find many helpful posts on this blog. Welcome, pull up a chair and stay for a while!
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