Entree, Soup

Chicken Tortilla Soup

This recipe comes from allrecipes.com. I altered the recipe a little bit, but it was delicious, and really good as leftovers. As always I doubled the chicken so if you like a little less just cut it in half.

  • 2 lbs. shredded chicken
  • 1 15 oz can of diced tomatoes
  • 1 10 oz can of enchilada sauce
  • 1 medium onion, chopped
  • 1  4 oz can chopped green chile peppers
  • 2  cloves garlic, minced
  • 3  14.5 oz cans of chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1⁄2 10 oz package frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chopped cilantro

Place all ingredients in your slow-cooker/crock pot. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. I put my chicken in frozen and shredded it about an hour before serving. Serve with crumpled tortilla strips, cheese and avocados. If you are feeling frisky you can make your own tortilla strips using corn tortillas brushed with oil and baking in a 400 degree oven for about 15 minutes.

Entree, Soup

Tomato Basil Soup

This recipe is a dead ringer for La Madeleine’s. I found it on a website called girltalkhome.com.

  • 4 cups canned crushed tomatoes
  • 12 fresh basil leaves
  • 1 cup heavy cream
  • 1 stick sweet unsalted butter
  • 1⁄4 teaspoon cracked black pepper
  • salt to taste

Simmer tomatoes in a saucepan for 30 minutes. Puree, with the basil leaves in a blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Entree, Soup

Baked Potato Soup

This recipe is brought to you by Paula Deen. While not the thing to eat if you’re worried about your cholesterol, it is nevertheless very yummy.

  • 8-10 slices of bacon
  • 1 onion, diced
  • 1⁄2 cup all purpose flour
  • 3 14.5 oz cans chicken broth
  • 5 potatoes, baked, peeled, and diced
  • 1  teaspoon dried parsley flakes
  • 2  cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream

In a Dutch oven, or stock pot, cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in diced potatoes, parsley bacon and half & half cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.

Entree, Soup

Texas Chili

This recipe comes courtesy of a website called 70sbig.com. Bryan loves it because of all the meat that is packed in this chili. It is very good, but can be a bit spicy, so if that’s not your thing, cut down on the amount of chili powder you put in.

Spice Mix

  • 2-3 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mexican oregano leaves
  • 1-2 teaspoon black pepper (to taste)
  • 1-2 teaspoon salt (to taste)

Chili Ingredients

  • 2 pounds coarse ground beef
  • 2 1⁄2 pounds stew meat
  • 1 can diced tomatoes
  • 1 can Rotel
  • 4-5 minced garlic cloves
  • 1⁄2-1 cups chopped white onions
  • 1⁄4-1⁄2 cup chopped cilantro
  • Lime juice from 1 lg. lime
  • Thickener (flour, etc.)
  • 20 oz. can of beer

Preparation for this recipe is very simple. Prepare the spice mix and set aside. Brown the ground beef and stew meat, then put all the chili ingredients into a crock- pot in the order they are listed, with the exception of the thickener, adding more or less beer depending on taste. Add in the spice mix and stir until mostly mixed. Put the lid on the crock-pot and cook for 6-8 hours, adding in the thickener (we like Wondra) about an hour before eating. Top with shredded cheese or pair with cornbread to complete the meal.