Cafe Rio’s Chicken Tortilla Soup

I found this recipe on Pinterest and it came from this site. It was SUPER yummy and I’ll be making it again very soon! It was freezing cold today so I didn’t grill the chicken; I cooked it in a frying pan on the stove...can’t wait for it to warm up a little and I’ll definitely be grilling it! The only thing I changed from the original recipe (other than cooking on stove) was that I added 1 clove garlic.

1 onion, diced
1 clove garlic, pressed
1 tbsp. vegetable oil
1 /2 tsp. cumin
a dash (or two) cayenne pepper
1/2 tsp. chili powder
5 c. chicken broth
3 tbsp. cilantro, finely chopped
juice of 1/2 lime
black pepper to taste
1 can pinto beans, rinsed and drained
2-3 boneless, skinless chicken breasts
2 tbsp. taco seasoning
1 tbsp. paprika
vegetable oil (to taste)
pico de gallo
2-3 avocados, diced
2 c. pepper jack cheese (I used monterrey jack)
tortilla strips
cilantro for garnish
lime wedges for garnish

Directions:
In a small skillet, saute onion and pressed garlic in 1 tbsp. oil until onions become slightly soft. Stir in cumin, cayenne and chili powder and saute an addition minute or two. Transfer seasoned onions and garlic to a small crock pot or medium-sized saucepan. (I ended up saute-ing right in my stock pot so to not dirty another pan) Add chicken broth, cilantro, lime juice, black pepper and pinto beans to onions and garlic and simmer on low heat for 2-3 hours. When close to serving combine taco seasoning and paprika. Brush chicken with oil and rub with taco season/paprika mixture. Grill chicken over medium heat until cooked through. Remove from grill and shred. In individual bowls, layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado and 1/3 c. pepper jack cheese. Ladle about 1 c. of chicken broth mixture directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges. SO yummy! This made about 6 bowls. Next time I will double this so as to have seconds if desired or leftovers.

Hearty Italian Sausage Soup

I found this recipe on Pinterest and it is DEFINITELY a keeper. Everyone in the family liked it. I modified it slightly (as I do with almost every recipe) and will post how I made it. This is the link to the original recipe here.  I served it with hot garlic bread.

1 lb. Italian sausage (ground)
1 onion, diced
2 cloves garlic, minced or pressed
1 tsp. olive oil
2 14 oz. cans less sodium chicken broth
1 soup can of water (approx12 oz.)
1 15 oz. can cannellini beans, rinsed
1 14.5 oz can Italian stewed tomatoes, undrained
1 c. rotini pasta, uncooked
1 1/2 c. baby spinach leaves, roughly chopped
shredded Mozzarella cheese  for topping

Cook ground sausage, onions, garlic and olive oil in frying pan until cooked through. In large stock post add cooked sausage to chicken broth, water, beans and stewed tomatoes. Bring to a boil and stir in pasta. Cook for 8 minutes or until noodles are tender. Remove from heat. Stir in spinach, cover and let stand for 5 minutes. Serve in bowls and top with shredded Mozzarella. Serve with hot garlic bread.

Baked Potato Soup

Another one I found on Pinterest and LOVED LOVED LOVED it. My husband doesn’t like Baked Potato Bar but really liked this soup. I added a few things to the original recipe and also doubled it for the size of my family.  I am posting the changes that I made but click here if you want the original recipe.

6 medium baking potatoes, baked (I bake for about 45 minutes at 350F...scrub potatoes and poke holes in with a fork before baking)
1/2 c. butter (1 stick)
1/2 c. chopped onion (about 1 medium)
1/2 c. flour
2 14.5 oz. cans chicken broth (or 4 cups if not using cans)
2 12 oz. cans evaporated milk

Suggested toppings and garnishes:
cooked and crumbled bacon
shredded cheddar cheese
sliced black olives
diced green onions
diced tomato
sour cream
seeded sunflower seeds

Melt better in large saucepan over medium heat. Add onion and cook until tender. Stir in flour. Gradually stir in broth and evaporated milk.  Scoop potato pulp from 2 potatoes (reserve potato skin) and mash. Add pulp to broth mixture. Cook over medium heat and stir until mixture comes to a boil. Dice remaining potato skin and the rest of the potatoes and add to soup. Heat thoroughly. Season with salt and pepper. Serve in bowls and garnish with bacon, cheese, olives, green onions, diced tomato, sour cream and sunflower seeds if desired.  Makes about 8 servings.

Beef Florentine Pasta Soup with Basil and Cream

My friend DC told me to try this soup from Picky Palate. The whole family really liked it. I couldn't find the Campenelle pasta so I just used Penne.

2 tbsp. extra virgin olive oil

1 large onion, finely chopped

4 medium carrots, peeled and chopped

1 lb. cubed beef stew meat

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

5 cloves garlic, minced

5 c. beef broth

14 oz. can Italian diced tomatoes, with basil and garlic

1/2 lb. dry Campanelle pasta

4 c. fresh baby spinach leaves, coarsely chopped

1/2 c. heavy cream

1/2 c. fresh grated Parmesan cheese

1/2 c. fresh basil leaves, chiffonade

Place olive oil in large dutch oven over medium heat. Saute onion and carrots for 5-7 minutes or until slightly softened. Stir in stew meat, salt and pepper. Cook until meat is browned and cooked through. Stir in fresh garlic for 1 minute then stir in broth and tomatoes. Increase heat to medium heat until soup comes to a light boil. Pour i pasta, reduce heat to medium and cook for 10-12 minutes or until pasta is al dente. Reduce heat to low and stir in spinach leaves. Let simmer for 20-30 minutes. Serve each bowl of soup with drizzle of heavy cream, a sprinkle of Parmesan cheese and basil ribbons.

Chili

I didn't have a recipe for chili so I have been searching AllRecipes for one that I thought sounded good. I think I looked at 10 different recipes but there was always one thing in each of them that I didn't like. So I took all of them and combined them into one that I liked. It turned out pretty good, I may tweak it just a little next time. My kids really liked it! So I guess it really is "my" recipe!

1 lb. ground beef, browned and seasoned with salt and pepper
28 oz. can diced tomatoes
15 oz. can tomato sauce
2 15-oz. can red kidney beans, rinsed and drained

1 sm. can diced green chiles
1 green pepper, diced
1 jalapeno pepper, chopped fine (optional)
1 large onion, chopped
1 tbsp. + 1 1/2 tsp. chili powder
4 cloves garlic, pressed OR 1 tbsp. + 1 tsp. garlic salt
(If using garlic cloves add 1 tbsp. salt)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. sugar

Brown seasoned ground beef in frying pan and drain excess grease. Place all ingredients into crockpot or large pot. Simmer in crockpot for 4-6 hours on low heat. Add 1/2 c. flour dissolved in 1 c. water about 1 hour before serving to thicken. Top with shredded cheddar cheese and/or sour cream. Serve with breadsticks, garlic toast or tortilla chips.

Broccoli and Cheese Soup

From the kitchen of PJ

1 package frozen broccoli or equivalent fresh broccoli
1/2 onion or 1 1/2 tbsp. dried onion
1-2 potatoes, cut into small pieces
2 1/2 c. water
Cover in large pot and cook until tender. Do not drain.

Add:
4-5 tsp. or cubes chicken bouillon
1 tsp. salt
1 tsp. pepper
Thicken with 1 c. flour and water

Add:
4 c. milk
1 15-oz jar Cheese Whiz

Bring to boil long enough to cook flour stirring constantly. Remove from heat and serve in bread bowls or sliced baguette bread.

Minestone Soup

From the kitchen of PJ

2 tbsp. dried onion
3 tbsp. chicken bouillon
1/2 tsp. garlic powder
1 tbsp. parsley
1 tsp. basil
pepper to taste
salt to taste
1 zucchini, shredded
2 carrots, peeled and sliced
2 c. diced tomatoes
1 can kidney beans, rinsed and drained
1 1/2 c. shell macaroni
6-8 c. water

In large pot, simmer carrots and zucchini until tender. Add rest of ingredients except macaroni and bring to boil. Add noodles and reduce heat, simmer until macaroni is cooked. Serve with garlic bread or bread sticks.

White Chicken Chili

From the kitchen of AY

This is one of our favorites...my kids LOVE it!

6 boneless, skinless chicken breasts grilled
1 large can green chilies
3 15-oz can Northern Beans with juice (or White kidney Beans)
1 onion, chopped
1 tsp. garlic
2 tsp. or cubes chicken boullion
4 c. chicken broth
1 tbsp. chili powder
1 tsp. cumin (not in her original recipe; I added it)
1 c. water

Brown chicken in frying pan and cut into small pieces. Place all ingredients in large crock pot or pot. Simmer 4-5 hours on low. Thicken with cornstarch (I use about 1/4-1/2 cup).

Serve with shredded Monterey Jack cheese, sour cream, black olives, green onions and tortilla chips.

Taco Soup

1lb ground beef, browned and drained
season with salt and pepper

1 large can dark red kidney beans
1 large can pinto beans or black beans
1 or 2 large cans stewed diced tomatoes (depending on how tomatoe-y you like it)
1 can kernel corn WITH water
1 small can green chilies
1 pkg. taco seasoning
1/2 c. salsa
1/2 onion or 1 TBSP dried onion flakes
2 tsp. garlic salt

Brown ground beef and drain, in crock pot or large pot all all ingredients, juice and all. Just dump it all in! Simmer for 20-30 minutes and serve hot with shredded cheddar cheese, sour cream and Frito Scoops!