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Tortilla Soup

23 Aug
The school year has officially begun. That means that when I arrive home, I’m tired AND hungry.  Behold! A reeeally easy dinner that will make your family and friends think you’re a rockstar.  Perfect ending to a busy day.
 
1 small onion, chopped
1 small jalapeno, seeded & chopped
2 cloves garlic
2 lbs cooked shredded chicken (3-4 boneless breasts)
2 tbsp vegetable oil
1 (16 oz) can stewed tomatoes
1 (10 oz) can Rotel
1 (10 oz) can beef bouillon
1 (10 oz) can chicken broth
1 (10 oz) can tomato soup
1 1/2 c water
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tbsp fresh cilantro
6 corn tortillas halved, then cut into 1/2 in strips
1/2 c grated cheddar cheese 
 
Heat the vegetable oil in a large stock pot.  Saute the onion until translucent (a couple of minutes).  Add the garlic, jalapeno, and chicken. Stir and continue cooking for several more minutes.  Add tomatoes, soups, water, and seasonings.  Bring to a boil.  Lower the heat and simmer, covered, for one hour.  Add tortilla strips and cheese.  Cook for 15 minutes. 
 
Top with cheese and avocado chunks.
 
ROCK ON.
Holly’s Notes:
**This soup is excellent the next day for lunch.  If you are a teacher, all the other peeps in the lounge will be oh.so.jealous.
***For all of you who cook ahead and freeze meals, listen up.  I have doubled the recipe and frozen it before.  However, the tortillas (sadly) did not survive the freeze…they were mushy. Yuck.  Next time I’m planning on preparing the soup through the simmering step, cooling it down, and popping it in the freezer. When we finally decide to eat it, I’ll heat it up and then add the tortillas and cheese.

Roasted Pear-Butternut Squash Soup with Crumbled Gorgonzola

15 Jul

This soup is absolutely delicious soup.  It’s one of my favorite things to make in the fall and winter, but it’s so delicious that I can’t resist making it even when it’s ridiculously hot outside.  I got the recipe from one of the many, many cooking blogs/websites I follow on my google reader.  This one is called Eating Well.  The recipe on Eating Well calls for Stilton cheese, but the first time I made it, I couldn’t find that I opted to substitute in Gorgonzola.  It was perfect with this soup, so I’ve continued to make it that way.  The soup is even good without the cheese, but that’s really what sends it over the top.  Though it takes a bit of time (don’t decide to make this when you are starving), it’s pretty easy.  Here’s the recipe:

What you need:

  • 2 ripe pears, peeled, quartered and cored
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
  • 2 medium tomatoes, cored and quartered
  • 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
  • 2 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 4 cups vegetable broth, or reduced-sodium chicken broth, divided
  • 2/3 cup crumbled Stilton, or other blue-veined cheese
  • 1 tablespoon thinly sliced fresh chives, or scallion greens

How to make it:

  1. Preheat oven to 400°F.
  2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
  3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
  4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Most things I cook are relatively healthy and this is no exception.  According to Eating Well, it makes six servings, but sometimes mine doesn’t quite last that long.  If you can indeed make it into six servings, then the nutrition information is: 235 calories; 10 g fat (5 g sat, 5 g mono); 11 mg cholesterol; 34 g carbohydrates; 6 g protein; 6 g fiber; 721 mg sodium; 700 mg potassium.  Not bad at all.