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Chicken Tortilla Soup

What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.

DSC_0003-2  This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.

Chicken Tortilla Soup

INGREDIENTS

  • 1 Rotisserie chicken (half chicken is enough)
  • 1 15-ounce can Black beans (drained)
  • 2 Carrots
  • 2 Celery stalks
  • 3 tbsp Cilantro, fresh
  • 2 cups Corn, frozen (1 small can or corn or more)
  • 3 Garlic cloves
  • 1 Lime, wedges
  • 1 cups Peas, frozen (1 small can of peas)
  • 1 Poblano peppers (Optional)
  • 1 Red onion
  • 1 Reserved red onion
  • 28-ounce can Tomatoes
  • 4 cups Chicken broth
  • Salt and freshly ground black pepper
  • 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
  • 1 tbsp Olive oil, extra-virgin
  • Crispy tortilla strips or crushed tortilla chips
  • 1 Jalapeno, seeded and minced

DIRECTIONS

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
  2. Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
  3. Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.
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Chicken Pot Pie Soup

I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!

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CHICKEN POT PIE SOUP

COOK TIME: 15 MINS

INGREDIENTS:

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 1 chopped red pepper
  • 4 ounces button or baby Bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
  • 1 cup frozen corn (I used a small can )
  • 1 cup frozen peas (I used a small can)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper
  • oyster crackers (instead of the crust)

DIRECTIONS:

  1. Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, peppers and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

Corn and Black Bean Dip x 2

Bonus day today as I have two similar recipes, one of which originated from our “sister” Jean in Peterborough, Ontario. She served it while we were visiting for her sons wedding in August. It has a great fresh taste when served with tortilla chips.

The second I ran across while waiting for Jeans recipe to arrive. The ingredients are very similar, with the exception of the avocado and the dressing.

  1. Corn and Black Bean Dip from Jean Johnston

1/2 cup sugar
3/4 cup apple cider vinegar
1/2cup olive oil
1 tbsp water

1 can lentils
1 can corn
1 can black beans, drained
1 cup each celery, green pepper and green onion
Jar of pimento ( I used red pepper because I didn’t have any pimento)
I added a few fresh spices. Her daughter suggested adding fresh cilantro which makes sense.

Mix all together and soak for at least 3 hours.  Drain and serve.

2. Black Bean, Corn and Avocado Dip

Prep time: 15 minutes Yield: 20 servings Serving size: 1/4 cup

Ingredients

  • 15 oz can black beans, drained + rinsed
  • 15 oz can yellow corn, drained + rinsed
  • 2 avocados, cut in half, pitted + cubed
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  • ⅓ cup white wine vinegar
  • ¼ cup fresh cilantro, chopped
  • 1 Tbsp garlic, minced
  • 2 tsp olive oil
  • 1 tsp ground cumin
  • juice of one lime
  • salt and pepper, to taste

Instructions

  1. Place all ingredients in a medium size bowl and mix until combined.
  2. Refrigerate until ready to serve.

Let me know if you try either of these at your next event…

 

Ultimate Vegetable Soup

Blame it on Costco! Too many great vegetables luring us to buy them. The result…better cook these before they spoil! Pinterest to the rescue, another great recipe worth sharing.

Ultimate Vegetable Soup

Ingredients
1 onion
3 cloves garlic
2-3 carrots
1 zucchini
1 1/2 cups cabbage (I skipped the cabbage this time)
2 cups broccoli
2 cups cauliflower
1 1/2 cups sliced mushrooms
1 1/2 cups cut green beans (frozen or fresh)
1 1/2 cups peas (frozen) (didn’t have any)
1 1/2 cups corn (frozen or canned)
Large handful spinach, or more (skipped this too)
15 oz. can diced tomatoes (and/or fresh)
8 cups vegetable broth
Salt to taste

Directions
Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage if using, and cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium heat, saute onion for 5-7 minutes. Add garlic and cook 30 seconds.
Add broth, tomatoes with juice, and all veggies (except spinach if using).
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes or until veggies are desired tenderness.
Stir in spinach or not, and salt to taste.

*Notes:
Vegetable soup freezes wonderfully!
The frozen veggies work great as “fillers” if you want to quickly and easily add more veggies.

Creamy Curried Pumpkin Soup

If you have never visited the Kraft Foods site on the Internet, you are missing alot! They  have now created a new APP for those who know what this is – iFood Assistant. iFood is voice activated so that you say what you are looking for and then they give you a variety of recipes. It even allows you to create a shopping list for that recipe.

Anyways…it is Fall or Autumn whatever you wish to call it. We love all of the root vegetables found in Canada and the US, BUT we cannot find many of them here in Mexico. At one time we could get spaghetti squash,  acorn squash and butternut. Those days are over, as the locals don’t usually eat any of the above. They do get pumpkins (sometimes pumpkin pie filling) and zucchini, but NO parsnips, turnips, etc. Occasionally we get patty pans at Costco or a small version of buttercup…. This is pretty much what we see locally –

Slim squash pickings

In my despair today I decided to use the last can of pumpkin and make soup! I was inspired by Larry buying a helmet squash (whatever that is in Spanish) which he baked and cut up to put in the freezer for WINTER! I thought if this recipe worked I could use his pumpkin/squash to make more… So here it is-

Creamy Curried Pumpkin Soup (Kraft Foods 2009)

1 Tbsp.  olive oil

1 small  onion, finely chopped

1 can  (29 oz.) pumpkin

1 can  (14 oz.) chicken broth

2 cups  water

3 Tbsp.  brown sugar

¾ tsp.  curry powder

½ tsp.  salt

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.

STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.

ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

Serve with freshly grated nutmeg.

*You know I can’t resist some suggestions, such as……maybe add a little corn OR saute some sliced carrots with the onions OR sauteed red pepper strips…you get the idea! Maybe slices of radishes sauteed with the onions….

By the way…it was great. We each had two bowls (the entire recipe)…

For more info on summer and winter squash, check out this site – http://whatscookingamerica.net/squash.htm