Shrimp Soup with Chili Tortilla Strips

 I LOVED this soup!!  It is so yummy and a nice light soup for spring and summer.  I found it in my Better Homes and Gardens magazine....you can also find it on their website...here.  Look how pretty their picture below looks :)  My picture below that does not do this soup justice...haha..I am terrible at photographing anyway, especially when it comes to soup.

Better Homes and Gardens picture

My picture :)  Not as pretty, but still delicious!!

Shrimp Soup with Chili Tortilla Strips

 

Ingredients:

1 large poblano pepper, seeded and chopped (about 1 cup)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

1 tablespoon vegetable or olive oil

1 quart reduced-sodium chicken broth

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1 12 ounce package frozen shrimp, peeled and deveined

1 cup frozen corn

1 15 ounce can cannellini beans (white kidney beans), rinsed and drained

1/4 cup snipped fresh cilantro

2 tablespoons lime juice

1 small avocado, halved, seeded, peeled, and thinly sliced or chopped

1 Recipe Chili Tortilla Strips

 

Directions:  In a 4- to 5- quart Dutch oven cook poblano pepper, onion, and garlic in hot oil until just tender. Add broth, salt and crushed red pepper. Bring to boiling. Add frozen shrimp, corn and drained beans; return to boil.  Simmer, uncovered, about 2 minutes or until shrimp are opaque. Stir in cilantro and lime juice. Serve in shallow bowls topped with avocado and Chili Tortilla Strips.

 

Chili Tortilla Strips

Ingredients: 

8 to 9 inch flour tortillas

vegetable oil - I use canola oil

chili powder

 

Directions:  Preheat oven to 350 degrees F. Brush one side of two 8- to 9-inch flour tortillas with vegetable oil; sprinkle with chili powder. With a pizza wheel, cut into strips and wedges. Place in a single layer on a very large baking sheet. Bake 12 to 15 minutes or until crisp.

New England Clam Chowder

another clam chowder recipe...  We LOVE clam chowder at our house!!  I modified this recipe from Taste of Home's website.

I'm going to get right to the recipe...I have a little one BEGGING to play the computer, so I need to make this quick :)

New England Clam Chowder

Ingredients:

5 center-cut bacon strips, cut into small pieces

2 celery ribs, chopped

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 ounces) clam juice

3 teaspoons reduced-sodium chicken bouillon granules

1/4 teaspoon fresh ground pepper

1/4 teaspoon dried thyme

1/3 cup all-purpose flour

2 cups half-and-half (or heavy cream..or milk), divided

3 cans (6 1/2 ounces each) chopped clams, 2 cans undrained, 1 can drained....reserve liquid from the drained can

Directions:  In a large pot, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Saute celery and onion in the dripping until tender.  Add garlic; cook 1 minute longer.  Stir in the potatoes, water, 8 oz. clam juice, bouillon, pepper and thyme.  Bring to boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half (or heavy cream, or milk) until smooth.  Gradually stir into soup.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in clams(2 cans with juice and one can w/out juice and remaining half-and-half (or heavy cream, or milk); heat through (do not boil).  If your chowder is too thick add reserved clam juice(from drained can) until it is the desired thickness.  Sprinkle your reserved bacon over each serving.  Serve with a nice warm fluffy roll :)..or in a bread bowl.

**My husband like his chowder thick.  The second time I made this I used half heavy cream and half 2% milk.  I added extra flour(~1/2 cup total flour) so that it would still be thick.  If your chowder isn't thick enough you can always mix a couple Tablespoons of flour with some milk and add it to the soup....just make sure you don't have any lumps of flour when you slowly add it to the chowder.

Zuppa Toscana

I have been seeing recipes for Olive Garden's Zuppa Toscana everywhere lately.  I have never tried this soup before, so I don't have any idea how close it is to Olive Garden's...but I do know that it is DELICIOUS!!  I adapted my recipe from this one.  I used spinach instead of Kale, but feel free to use whichever you prefer.  I used spinach so that I could get my kids to eat it.....they just DON'T like Kale in soup....fruit shakes yes, soup...NO.  I didn't even chop my spinach, just used baby spinach and it cooked up nicely.

Zuppa Toscana

 Ingredients:

1 pound ground hot sausage

4-5 russet potatoes, chopped (I left skins on)

1 onion, chopped

2 T. minced garlic

32 oz. chicken broth

fresh baby spinach...I added 3 large handfuls...it seems like a lot, but cooks down fast, I wish I had added more.

1 cup heavy whipping cream

2 T. flour

salt, pepper, cayenne pepper

Real bacon bits and Parmesan cheese (optional)

Directions:  Brown sausage in a medium size pot.  Drain sausage.  Add cooked sausage and onions to pan.  Cook until onions start to brown.  Add garlic, cook an additional 30 seconds.  Add chicken broth and potatoes.  If vegetables aren't covered by the chicken broth, add just enough water to cover them.  Cook until potatoes are tender.  Whisk heavy whipping cream together with flour until there are no lumps.  Stir into soup.  Add spinach, salt, black pepper, and cayenne pepper to taste. Cook until the soup starts to thicken, stirring frequently...20-30 minutes.   Serve topped with bacon bits and Parmesan cheese.

Crock Pot Cheese Tortellini Soup

I saw this recipe on Pinterest and had to try it.  It comes from Little Fellows.  This is my new FAVORITE soup!!  I love how easy it is!  I am modifying the recipe by recommending adding the spinach during the last hour, so that it will stay green and not turn brown, but it tastes fine either way.  I actually added some at the beginning, but couldn't fit it all.  I added the rest during the last hour, that is why you can see some green spinach and some that is brown'ish'.

Crock Pot Cheese Tortellini Soup

Ingredients:

1 bag of frozen tortellini (10-12 oz)
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes (14.5 oz)
1 box or 4 cups or chicken broth
1 block of cream cheese (8 oz), cut into cubes
1 lb. of roll(ground) sausage (I used hot)

Directions:  Brown the sausage and put all ingredients(except spinach, if you want it to stay green) in crock pot. Cook on low for 3-4 hrs.  If you don't add the spinach at the beginning, add it ~1 hour before serving.  If the 'sauce' is too thin, leave the lid off during the last 1/2 hour of cooking and it will thicken slightly.  I topped mine with some grated Parmesan cheese.

Chicken Corn Chowder

I was going to post my MIL's white bread(seriously the BEST bread) recipe today, but I don't have any pictures....SO, that will have to wait.

I found this recipe for Chicken Corn Chowder a few years ago at the Picky Palate. I have made this several times and it is SO yummy!!!

Chicken Corn Chowder

Ingredients:

• 2 Tablespoons extra virgin olive oil
• 2 stalks of celery, finely chopped
• 1 medium bell pepper, color of choice, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, finely chopped, seeds and membrane removed
• 1/4 Cup thinly sliced or chopped ham or Canadian bacon
• 3 cloves garlic, minced
• 2 14 oz cans chicken broth
• 3 Tablespoons flour
• 3 ears of fresh corn kernels
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 Cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Cup shredded cheddar cheese
  

Directions: Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

Canned Stew

Remember awhile ago, I told you about this great deal on a pressure cooker from Amazon? Well, it is still only $239.00. I ordered mine and received free shipping and received it within only a couple of days. I have used it once and I LOVE it.



I canned 14 quarts of canned stew. I got the recipe here. It is SO yummy! We have already eaten 4 quarts. I open 2 quarts and add 1 pint of chicken that I canned awhile ago. I also add about 1/2-1 pint of water. It is SO nice to have a quick, simple and delicious meal on hand when I am in a hurry. The two quarts of stew will feed my family of 2 adults and 4 kids for dinner with enough for lunch(for my husband) the next day. You can add cooked chicken, canned chicken or beef...or just eat as is. Rachel's bottles of stew look so much better than mine. I peeled and sliced my potatoes with my food processor, but next time I think I will do what she did....scrub and dice the potatoes.

Canned Stew

Ingredients:

• carrots
• potatoes
• onions
• celery
• 1 T Pearl Barley (per quart)
• 1 T Parsley (per quart) (I used dried parsley)
• 1 T Bouillon (beef or chicken) (per quart)
• 1/4 salt (optional - I used garlic salt) (per quart)

Directions: In large bowls --- cut, chop or slice the following: Potatoes, carrots, celery, onion (A food processor works great for the carrots and celery & don't forget to keep the potatoes covered with water so they don't brown). In a clean quart size canning jar add: pearl barley, parsley, bouillon, salt (optional). Then using a LARGE handful of each, add the following: onion, celery, carrots, and potatoes.Cover all ingredients with boiling water leaving 1 inch head space. Wipe rim with clean dish cloth, top with lid & ring then process in a Pressure Canner for 30 Minutes at 12 pounds of pressure.

Hearty Fiesta Bean Soup

This soup is simple and delicious!

I found this recipe in my local Basha's Ad yesterday. My son actually made the soup to pass off a cub scout requirement. He did a GREAT job:)

Hearty Fiesta Bean Soup

Ingredients:

• 1 (15 oz) can chicken or vegetable broth (I used chicken)
• 1 (16 oz) can fat-free refried beans
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15.25 oz) can corn, drained and rinsed
• 1 (10 oz) can tomatoes & chilies, like RO*TEL (I used the 15 oz generic brand petite diced tomatoes with green chilies)

Directions: Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.

Add the rest of the ingredients and heat, while stirring until the soup is boiling.

Serve with cilantro, cheese, sour cream and a couple dashes of Tabasco.

Clam Chowder

It has been SO cold here the past two days! This clam chowder is sure to warm and satisfy you! I got this recipe from a lady that I used to babysit for. It is simple and SO delicious! It is especially good served in these yummy bread bowls.

I forgot to get a picture when we originally ate these, so this picture is after being nuked in the microwave the next day(not quite as pretty, but just as tasty!).

Clam Chowder

Ingredients:

• 2 (6 1/2 oz.) cans clams(chopped or minced, depending on the size of clam chunks you like)
• 1 c. chopped celery
• 1 c. chopped onions
• 2 c. diced potatoes
• 3/4 c. butter
• 1/2 c. flour
• 1 qt. half & half
• 1 1/2 t. salt
• 1/2 t. pepper

Directions: Drain clams, save juice. Combine vegetables, clam juice, and enough water to cover vegetables. Simmer till vegetables are soft. Add clams and cook 2 minutes. Melt butter, whisk in flour and cook to make a roux(2-3 minutes). Add half & half, salt and pepper. Cook till thick, then add to vegetable mixture. Serves ~8.

Tony Roma's Baked Potato Soup

My Mom sent me this recipe a few years ago. I love this soup because it uses things that I almost always have on hand! This is Top Secret Recipes version of Tony Roma's Baked Potato Soup, by Todd Wilbur. I have not tried Tony Roma's soup, but this is SO good!!

Tony Roma's Bake Potato Soup

Ingredients:

• 2 medium potatoes (about 2 cups chopped)
• 3 T butter
• 1 cup diced white onion
• 2 T flour
• 4 c chicken broth
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 t salt
• 3/4 t pepper
• 1/2 t basil
• 1/8 t thyme
• 1 cup half and half (I always use 1% milk)

Directions: Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.

As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.

Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.

Creamy Turkey Soup and Italian Bread Bowls

I saw this recipe for the Italian bread bowls here at Real Mom Kitchen. She got them from here at My Kitchen Cafe. I knew when I saw these I would have to try them. I love soup in bread bowls. I had some turkey in the fridge that needed to be used up and I made this creamy soup that was SO yummy!! Dinner was a Big hit last night:) My husband went on and on about the bread bowls, they really are that good!! He could hardly believe that I made them. I made six, but I think next time I will make 8, they were really big! This soup is a GREAT way to use up your leftover Thanksgiving turkey when everyone gets tired of sandwiches:)

Italian Bread Bowls

Ingredients:

• 1 1/2 tablespoons yeast
• 2 1/2 cups warm water
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Creamy Turkey Soup

Ingredients:

• 2 T Canola Oil
• 1/2 onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 cloves garlic, finely chopped
• 3 T butter
• 3 T flour
• 3 cups chicken broth
• 1 cup milk
• 2 cups cooked turkey, chopped or shredded
• 2 baked potatoes, shredded
• 1 t salt
• 1 t fresh ground black pepper
• 1 t oregano
• 1/4 t ground thyme
• 2 oz. cream cheese
• Parmesan cheese

Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.

Chicken Tortellini Soup

We just had the most WONDERFUL weekend!! My sister and her family came to visit from Utah. They all left this morning and I MISS them already!!

A friend of mine gave me this recipe several years ago and I LOVE it!! We had this for dinner last night. Unfortunately, I got busy visiting and didn't have time to get rolls made before we decided dinner needed to be made. This soup is SO yummy in a nice crusty bread bowl or with crusty rolls on the side.

Chicken Tortellini Soup

Ingredients:

• 10 oz broccoli
• 1 can cream of chicken soup
• 2 cups chopped cooked chicken
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3 cans chicken broth(14 1/2 ounce), ~6 cups
• 1/2 cup water
• 1/2 t. oregano
• 1/2 t. basil
• 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
• grated Parmesan cheese to sprinkle on top

Directions: In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.