Southwest Chicken Tortilla Soup

Thanks to my beyond obsession with Pinterest, it was another productive weekend around our household.  Jeff and I spent the majority of the afternoon, on Saturday, going back and forth between Home Depot and Lowe's.  We were on a mission to buy things that we needed, in order to make a plank wall for our entryway by the garage.  Overall, I'd have to say that our project was a big success!  The wall actually turned out better than I had imagined.  I'll be posting pictures later this week, including the link with step by step instructions.

Needless to say, that due to our busy weekend, I didn't have much time to cook.  Therefore, I needed to think of some dinners that would not be very time consuming.  Even though the temperatures were warm around these parts, I felt that soup would be a perfect choice.  I've always loved a good chicken tortilla soup, and know that I've posted a recipe for one before.   However, the recipe that I made this weekend is slightly different, has more of a kick, and includes more ingredients.  This soup was absolutely delicious, and one that I'll definitely be making again.     

Southwest Chicken Tortilla Soup
Printer-Friendly Version

Ingredients:

1 cup whole wheat elbow pasta, cooked
2 TBSP. extra virgin olive oil
2 garlic cloves, minced
½ yellow onion, chopped
4 cups chicken stock
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) crushed tomatoes
1 can (4 oz.) green chiles, hot
2 tsp. chili powder
1 tsp. cumin
½ tsp. oregano
Dash of cayenne red pepper
Salt and pepper to taste
2 cups cooked, shredded chicken breast
1 cup corn kernels
2 TBSP. fresh cilantro, chopped
1 lime, juiced

Garnish Ideas:

Tortilla strips (I used Texas toast, chili lime flavor)
Avocado, diced
Shredded Cheese

Directions:

Set a Dutch oven, or a large stock pot, over a medium heat and add the olive oil.  After allowing the oil to heat for about a minute or so, add in the garlic and onion.  Sauté together until the onions become translucent in appearance.  Add in the chicken stock, tomato sauce, crushed tomatoes, green chiles, chili powder, cumin, oregano, and cayenne pepper.  Stir everything together and season with a dash of salt and pepper.  Now, place the cover on the pot and reduce the heat to a gently simmer.  Allow the soup to cook and thicken for around 15-20 minutes.

Once the soup is ready, turn the heat back up and add in the pasta, chicken, corn, cilantro, and lime juice.  Stir all the ingredients together and allow to cook for another 5 minutes or until the soup is warmed to your liking!

 

Place the soup into soup bowls and garnish with some fresh, diced avocados, a little cheese, and some tortilla strips.  Enjoy!

Source: Slightly adapted from Damn Delicious

Quick and Easy Chicken and Bacon Beer Cheese Soup

It's such another beautiful fall day outside and I absolutely love sitting on my back porch enjoying the wonderful weather.  Seeing that it's November, I can't help but notice that a lot of my Facebook friends are beginning to go day by day listing the things that they're thankful for.  My thanks though, comes in taking the opportunity to appreciate moments like this.  I personally don't feel the need to sit on a computer and type out every single little thing that I'm thankful for, but instead, I believe in showing my appreciation to the people and the moments as they present themselves throughout the year, not just because it's November.  Therefore, what I'll typically do, especially on a splendid day like this, is grab a cup of coffee, a good book and head outside; I'm currently reading "Between Sisters", by Kristen Hannah, who is one of my favorite authors.  If I'm not going to read, I'll usually bring my computer outside to type on; which is actually what I'm doing right now.  Ok....you caught me...the truth is that I'm also watching the colorful fall leaves blow down from the trees.  They're just so pretty right now and sadly are almost gone for the season.

This transitional time of year, especially when there's a chill in the air, always makes me crave warm comforting foods like soup, chili, and casseroles.  The best part about these types of dishes though, is that there are so many wonderful recipes out there to try.  I happened to land on this particular recipe for chicken and bacon beer cheese soup, mostly because it sounded delicious, but I was also drawn to the fact that it didn't take too long to make.  Some soup recipes that I've found need to cook for a few hours, this one only needed about 15-20 minutes, which was perfect and it turned out absolutely delicious! 

Quick and Easy Chicken and Bacon Beer Cheese Soup
Printer-Friendly Version

Makes 4-6 bowls

Ingredients:
6 slices bacon, more for garnish
2 boneless skinless chicken breasts
¼ cup butter
¼ cup flour
2 tsp. garlic powder
2 tsp. cayenne red pepper
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1 cup beer, I used a lager
1 cup chicken broth
2 cups half & half, or equal substitute
8 oz. cheddar cheese, shredded
1 tsp. Worcestershire sauce

Garnish:
Croutons
Bacon
Shredded cheese
Scallions

Directions:

Place a skillet over a medium-high heat and cook the bacon.  Once cooked, remove the bacon from the pan, crumble it into bit size pieces, and set aside.  Don’t clean out the skillet, but instead, add the chicken.  Allow the chicken to cook for about 5-7 minutes on each side.  Once ready, remove the chicken from the pan, and using two forks, pull it apart until shredded.  Add the shredded chicken back into the pan and allow it to cook until done.  Now, remove the chicken and set it aside with the bacon.

In an 8 quart pot, over a medium heat, melt the butter.  Add in all the flour and spices and whisk together.  Next, add in and whisk together the beer, chicken broth, and half & half.  Bring to a light bubble, but DO NOT let boil.  Now, add the cheese and whisk together until the mixture is smooth.  Once ready, add in the Worcestershire sauce, chicken, and bacon; then stir around.

Allow the soup to simmer and thicken up until ready to serve.  Garnish with a few or all of the additional toppings and enjoy!

I knew that I wanted a soup that wouldn't take too long to make, yet contained a variety of comforting flavors.  After gathering up some ideas, I settled on this quick and easy bacon beer cheese soup.  Not only does it contain, bacon, beer, and cheese, but it also contains chicken and a variety of spices, all of which sound absolutely divine.  So grab a bowl, and a spoon, and enjoy!

Source: The Slow Roasted Italian

30-Day Paleo Challenge: Day 6-10

I feel bad that I haven't been able to post for the last few days of my challenge, but unfortunately I haven't had Internet access until just now, (thank you Starbucks) and with it being Easter weekend, things became slightly busy.

I'm happy to report now however, that I successfully made it through the holiday weekend without slipping!  Truthfully, I was a little worried that I might not be able to, but thankfully I have friends and family that are very supportive.  This positive reinforcement gives me the confidence to say, "there's no stopping me now!", especially when I'm surrounded by so many delicious looking, and sweet temptations.  Honestly though, the challenge is actually becoming easier and easier, and I'm happy to report that I'm no longer craving anything sweet.  Sure, there are moments when I glance around at the food I'm surrounded by, and think, 'yum' (oreos, Hersey's chocolate, snickers bars, etc.) but I don't really think about eating any of it, which is just so unlike the old me.  Less then 10 days ago, if I happened to be sitting next to one of those bags/packages, they would be taunting and teasing me to just go over and taste them.

As far as my meals go, I wish that I could write down an official menu for the last few days, like I've been doing, but unfortunately I've been on the go, and therefore didn't have a specific plan.  I've just been sticking to what I know and have been eating my lean protein (chicken, eggs, turkey), vegetables, some fruits, and almonds.

Due to my lack of a specific meal plan for the past few days, I'll just share some previous recipes that would work for this challenge.
Former recipes that would work for the Paleo Challenge:

Guacamole

 



The Skinniest Turkey Pasta

 



Black Bean Soup with a Kick

 

Turkey Stuffed Red Peppers

(Just make without the cheese)

 

Chicken Tortilla Soup

Bacon Cheeseburger Soup

If the weather keeps warming up down here in North Carolina, it'll almost be time to stop making soup.  I guess that means I'd better take full advantage of what little time I have left.

With that being said, today's soup was inspired by a recipe that I happened to find while scrolling through Pinterest.  (And yes, my husband likes to inform me that the site is becoming a major addiction of mine; but at least he's the one reaping all the benefits)  Jeff and I have always been big fans of hamburgers on the grill, so when I first spotted the idea for a cheeseburger soup, I knew right away that it was something we needed to try! 

I did end up altering the recipe a little, and still think it could be altered some more, based on ones taste.  For example, I would have loved to add some ketchup and mustard to the beef as it was browning, or stir in some dill pickle relish, but I knew if I did that Jeff wouldn't have eaten it.  (He can be pretty picky when it comes to certain things, but I can't say too much because I know I'm the exact same way).  None the less, the soup turned out great!

Recommendation: Garnish with a little extra bacon bits, some shredded cheese, scallions, a a dash of Frank's Red Hot Sauce!

Bacon Cheeseburger Soup
Printer-FriendlyVersion

Ingredients:

1 lb. lean ground beef
3 tsp. season salt
1 tsp. garlic powder
1 tsp. dried onion flakes
¼ tsp. black pepper
1 tsp. Worchester sauce
1 (32 oz.) package reduced sodium chicken broth
28 oz. Velveeta Cheese
4 oz. Jalapeno Velveeta Cheese
1-2 cups, shredded Cheddar Cheese
1 package Philadelphia Cooking Crème
1 package Ore-Ida Hash Browns
1 package Turkey Bacon, cooked and crumbled

Directions:
In a medium to large skillet, over a medium heat, brown the ground beef.  While the beef is browning, add into the skillet the season salt, garlic powder, onion flakes, black pepper, and Worchester sauce.  Continue to brown the beef with the seasonings.  Once ready, drain the excess grease.

Now generously spray your slow cooker with a nonstick cooking spray and add in the chicken broth, seasoned beef, almost all the bacon crumbles (save some for garnish), the Velveeta cheeses, the cheddar cheese, Philadelphia cooking crème, and the hash browns.  Stir around until the ingredients are combined and then set the slow cooker to high and cook for 4-5 hours.  Be sure to periodically stir around.

 

Once the soup is ready, place it in a serving dish and garnish with a little extra shredded cheese, some bacon crumbles, scallions, and a little Frank’s Red Hot Sauce for some extra kick!  Enjoy!

 Adapted from Living Life of Riley

Jalapeno-Cheddar Ale Soup

There's nothing quite as comforting on a cold winter's night as a bowl of warm, soothing, and delicious soup.  Wait a minute........on second thought, I might have to take that back.......A tall mug of hot chocolate, topped with whip cream, or mini marshmallows, might just be equally as comforting, but that's really not what this post is suppose to be about now, is it???  Therefore, let's get back on topic.

I originally discovered this recipe on Pinterest and knew right away that I'd have to try it out.  Mostly due to the fact that the soup consisted of a combination of too many wonderful ingredients!  When I first informed Jeff what I'd be making us for dinner, his response was instantaneous and was, "Yes please!" and once the soup was done cooking, he ended up eating over half the batch (makes about 4 servings).  I guess that means it must be pretty good and something I'll definitely be making again!  However, the next time I make this soup, I think I'll try adding some cut up potato squares.

Enjoy!

Bacon and Jalapeno-Cheddar Ale Soup
Printer-FriendlyVersion

Ingredients:

1 package bacon, cooked and crumbled into 1 inch strips
1 Tbsp. canola oil
1 onion, diced
2+ jalapeno peppers, diced
2 cloves garlic, minced
1 tsp. dried thyme
2 Tbsp. butter
¼ cup flour
1 (12 oz.) bottle/can ale
2 cups chicken broth
½ cup heavy cream
1 tsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2 ½ cups cheddar cheese, shredded
¼ tsp. cayenne pepper or more depending on taste
Salt and pepper to taste

Directions:

In a medium sauce pan, set over a medium heat, add 1 Tbsp. canola oil, onion, and the jalapeno peppers.  Saute the ingredients together until tender and the onions appear slightly golden and transparent.  This will take a few minutes.

Add in the garlic and the thyme, and continue to sauté until slightly fragrant.  This will take about 30 seconds.

Next, add in the butter and let melt, but be sure to continue stirring.  Once the butter starts to bubble pour in the flour and stir around until combined.  Continue to stir for about 1-2 minutes or until the mixture starts to turn golden.  (Lots of stirring going on)

Now, add in the ale, and the broth, and stir around until the buttered flour begins to dissolve.  This may take 3-5 minutes.  Once the mixture starts to become smooth and looks blended, add in the bacon pieces and let cook for about 10 minutes.  Occasionally continue to stir around the mixture.

After about 10 minutes or so, add in the heavy cream, mustard, Worcestershire sauce, and cheddar cheese.  Stir around until well combined and until all the cheese has completely melted. 

Sprinkle with cayenne pepper, salt, and black pepper to taste.  Garnish with a little bacon, cheddar cheese, and a few jalapeno slices.

Adapted from Closet Cooking

Black Bean Soup with a Kick

To be quite honest, I'm not a fan of black beans, but I'm going to share this soup recipe anyway, because my husband Jeff informs me that it's quite possibly his new favorite.  In fact, Jeff ate almost half the recipe the first night I made it, although I'm probably not suppose to share that information.  Oh well..........

A great thing about this soup recipe, is that it's super easy to make, and once the ingredients are prepared, it only takes around 15-20 minutes to cook.  If you decided to place the soup into a regular blender though, instead of using an immersion blender, be careful and mix in two batches, filling only half full and really using your hand to press down on the lid.  If not, you might face a mess.  It's like I'm speaking from experience.  Enjoy!

Black Bean Soup with a Kick
Printer-Friendly Version

Ingredients:

2 Tbsp. Olive oil
1 medium yellow onion, chopped
1 red pepper, seeded and chopped
1 carrot chopped
3 cloves garlic, minced
1 jalapeno, seeded and chopped
2 cups chicken broth
2 (15 oz.) cans black beans
1 (14.5 oz.) can diced tomatoes with green chilies (Rotel)
1 bay leaf
1 tsp. cumin
1 tsp. chipotle powder
1 tsp. salt
¼ tsp. cayenne pepper

Garnish as desired.  Some options are: tortilla chips, salsa, cheese, sour cream, cilantro, etc.

Directions:

In a large saucepan over a medium-high heat, heat the olive oil.  Add the onion and cook for 3-4 minutes.  Next, add in the red pepper, carrot, garlic, and jalapeno pepper and cook for another 5-7 minutes or until the onion is translucent.  Make sure to stir around periodically.  Now add in the chicken broth, black beans, diced tomatoes/green chilies, bay leaf, cumin, chipotle powder, salt, and cayenne pepper.  Stir the ingredients together until well blended, and then bring the soup to a boil.  After that, reduce the heat to medium-low and allow it to simmer for 10 minutes.

If you like chunky soup, feel free to serve it as is, or you may use an immersion blender or a regular blender to puree the soup.  Once again, if you use a regular blender, make sure you puree it in small batches.  Serve warm and garnish as desired. 

Source: Gimme Some Oven

Quick and Easy Egg Roll Soup

Well it's official.....I'm "insane".  In other words, I decided to begin the "Insanity" workout program today and it kicked my butt.  I thought that I was already in good shape, but the program had me working muscles I didn't even know I had.  In addition to starting "Insanity", I decided I wanted to resume eating healthier foods.  I use to be really good about it, but as time went on, old habits began to resurface.  Due to this personal goal, you'll most likely be seeing more healthy recipes, like this one, appear.  Promise not to freak out though, because not everything that I share with you on my blog will become completely healthy.  My husband still needs to eat too and no matter how hard I might try, I really just can't give up making tasty desserts for friends, family, and students!

Quick and Easy Egg Roll Soup
Printer-Friendly Version

Makes 4-5 servings

Ingredients:

2 Tbsp. olive oil
½ a yellow onion, chopped or diced
3 cloves garlic, minced
2 cups shredded cabbage
½ cup carrots, julienne
4 cups chicken broth (I use fat free or reduced sodium)
2 cups shredded chicken or pork
1 tsp. ground ginger
3 tsp. soy sauce (I use reduced sodium)
½ tsp. toasted sesame oil
salt and pepper to taste
Egg roll wrappers (for garnish)

Directions:

Place the olive oil in a medium to large pot, over a medium-high heat.  Add in the onion and sauté for 5 minutes, or until the onions appear translucent.  Be sure to stir occasionally.  Now, add in the garlic and stir for another minute or so.  Pour in the cabbage, carrots, chicken broth, chicken or pork, and ginger; then bring the ingredients to a gentle boil.  Reduce the heat to medium-low and let the soup simmer, uncovered, for 10-15 minutes.  With about one minute left, add in the soy sauce, sesame oil, salt, and pepper.  Stir all the ingredients together until combined.

Remove the soup from heat and serve immediately.  Be sure to garnish the soup with broken up chunks of an egg roll shell for a more authentic egg roll experience.

*You may always follow the cooking directions that are provided on the package of the egg roll wrappers, but I opted for the healthiest way, which was to bake them.  In order to do this I preheated my oven to 400 degrees and then I placed an egg roll wrapper on a pan that I had sprayed with Pam.  After that I lightly coated both sides of the individual egg roll wrapper with olive oil and then placed in the oven for 4-7 minutes.  Keep your eye on the wrapper, because it can burn quickly.  Once it reaches a nice golden brown color, remove from the oven and let cool for about 1 minute.  Crumble up and place on top of the soup for garnish.* 

P.S.- Feel free to use any type of shredded chicken or pork for this dish.  Just be sure that it's cooked first.  I was short on time, so I actually used canned chicken myself and it turned out great!     

Source: Adapted from Gimme Some Oven

Chicken Tortilla Soup

With the fall weather slowly arriving, nothing sounds better to me than a hot bowl of comforting soup.  With so many different options available out there, it's difficult to settle on just one, but trust me when I say that this soup is worth trying.  Not only is it delicious, filling, and quick/easy to make, but you can also add or subtract any of the ingredients you want.

Chicken Tortilla Soup

Printer-Friendly Version

Serves 4

Ingredients:

Olive oil

6 cups fat free chicken stock

2 cups cooked, shredded chicken
half an onion, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon chipotle chile powder
juice from 2 large limes
salt and pepper to taste

Additional add-in ideas:

Canned corn (drained)

Black beans (drained)

1 cup chopped zucchini

Directions:

Coat a large saucepan with olive oil over a medium-high heat.  Add in the onion and sauté until tender, about 2-3 minutes.  Now, add in the garlic, chili powder, cumin, chipotle chili powder, salt and pepper, stirring until fragrant, about 30 seconds.  Pour in the chicken stock and bring to a boil.  Add the shredded chicken to the pot, then reduce the heat to medium, and simmer until the chicken is heated through.  Once ready, pour in the juice from the limes and stir around.  Taste for proper seasoning and then ladle into serving bowls.

If adding any of the additional ingredients, combine to the pot at the time the chicken is added.

Garnish Options:

Tortilla strips                             Fresh cilantro                           

Shredded cheese                      Sour Cream

Chopped tomatoes                   Sliced avocado

Crushed chips

Adapted from: Sing for Your Supper

Zucchini Cabbage Soup

“Would you like some cabbage soup?” 

The first time that I heard this uttered, I immediately thought “gross!”  At the time, I disliked cabbage, so I automatically assumed that I would dislike the soup.  I therefore put it in the back of my mind and moved on with other things.  Recently however, this soup has been brought up again, both in books that I have read and in magazines.  Apparently, it is suppose to be a very filling soup, which is why celebrities go on what is known as the “cabbage soup diet” when they want to lose weight fast for their upcoming movies or award shows, and why the characters in the book that I just finished reading, “Winter Garden”, eat the soup. 

After seeing it mentioned in a few different places, I became intrigued and decided to do a little research for a recipe.  While I was searching around online, I found a variety of ways that you can make cabbage soup, but this recipe was the one that looked the most appetizing to me.  Mostly because I am currently addicted to zucchini.  After having made it twice now, in a matter of two weeks, and it turning out delicious both times, I’m hooked!  I also find that it is a very filling soup, just like I had heard.

Zucchini Cabbage Soup

Printer-Friendly Version

Ingredients:

(Yields 4 servings)

1/2 medium head of cabbage; diced

1 1/2 medium zucchinis; diced

1 large clove of garlic; diced and minced

1/4 tsp. dried basil

1/2 tsp. black pepper

salt to taste

12 oz. V-8 vegetable juice

2 Tbsp. tomato paste

1 can French onion soup; undiluted (10 ½ oz. can)

1/2 a cup finely shredded carrots

1 to 2 cups chopped spinach

dash of Worcestershire sauce

Directions:

Combine all ingredients, then cover and cook on low for 20-25 minutes, stirring once halfway through.

Source: How to Lose Pounds