Chicken Tortilla Soup

Chicken Tortilla Soup poppopcooks.com

You will really like This Chicken Tortilla Soup recipe. It is the one that we have settled on after living in Mexico on beautiful Lake Chapala and having it in a lot of different restaurants down there. Then making it a few different ways for ourselves. We love it and  I make it two or three times a month. When I put the leftovers in the fridge to cool overnight so we can freeze portions in the zip locks, well, it never makes to the freezer. We scarf it all up the next day.

Chicken Tortilla Soup-Coarsely chop  up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that  wind up in the soup the hotter it is going to be. If you’ve never made it before I’d suggest for the first time go with one pepper without the seeds. The next hotter level  is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds. 

Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the  chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a  bit more heat to it but it also adds another flavor to the mix.

 Add two quarts of chicken stock  and mix it all together. Then the chicken. You can just cut up a boneless skinless chicken breast or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.

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Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a  fast simmer.

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Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 2 corn tortillas into 1/2″ strips. Spray oil a cookie sheet and spread the strips out on it.

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Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.

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Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.

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Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!

Chicken Tortilla Soup poppopcooks.com

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Chicken soup the way they make it in Mexico!
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Coarsely chop up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that wind up in the soup the hotter it is going to be. If you've never made it before I'd suggest for the first time go with one pepper without the seeds. The next hotter level is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds.
  2. Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a bit more heat to it but it also adds another flavor to the mix.
  3. Add two quarts of chicken stock and mix it all together. Then the chicken. You can just cut up boneless skinless chicken breasts or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a fast simmer.
  4. Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 4 corn tortillas into 1/2" strips. Spray oil a cookie sheet and spread the strips out on it. Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.
  5. Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.
  6. Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!
    Chicken Tortilla Soup poppopcooks.com
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Crock Pot Ham Bone Bean Soup

Crock Pot Ham Bone Bean Soup poppopcooks.com

Crock Pot Ham Bone Bean Soup. My mother always made this with a leftover ham bone. She did it in a big stock pot and stirred it regularly for the 1 1/2 to 2 hours that it took. I used to do the same but just recently started using a crock pot to make our “Crock Pot Ham Bone Bean Soup”. It’s easy and it works out great. Just fill it, set it and forget it.

Crock Pot Ham Bone Bean Soup3
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Put all the ingredients in your crock pot, aka slow cooker, and fill the pot with water almost to the rim that the lid nests in. We got this Hamilton Beach on amazon and it’s been working out real good.

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Set it for 8-10 hours at low or 4-5 high. The time shown in the recipe is the average of the low or high setting and the variables of different slow cookers.

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Before you serve it up take the bone out and remove the ham and fat from the bone. Trash the bones and fat. Cut up or break up any big pieces of ham and put them back in the soup.

Now wasn’t that easy? And, It’s very good.

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If there are leftovers (we always plan it that way) put it in some zip locks and enjoy it for a real easy microwavable week night meal.Crock Pot Ham Bone Bean Soup4 poppopcooks.com

 

Crock Pot Ham Bone Bean Soup
Recipe Type: Soup
Cuisine: Mom’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 12
[b]A very easy slow cooker lima bean soup using a left over ham bone. [/b]
Ingredients
  • 1 medium sized onion, chopped
  • 3 cups coarsely chopped or sliced carrots.
  • 1 1/2 tsp. salt
  • 3/4 tsp. black pepper
  • 1 lb. bag dried lima beans rinsed off in a strainer.
  • 1 left over ham bone with some meat left on.
Instructions
  1. [b]Put all the ingredients in your crock pot, aka slow cooker, and fill the pot with water almost to the rim that the lid nests in.
  2. Set it for 8-10 hours at low or 4-5 high. Difference in times depends on your particular slow cooker.
  3. Before you serve it up take the bone out and remove the ham and fat from the bone. Trash the bones and fat. Cut up or break up any big pieces of ham and put them back in the soup.
  4. Now wasn’t that easy? And, It’s [i]very[/i] good.
  5. If there are leftovers (we always plan it that way) put it in some zip locks and enjoy it for a real easy microwavable week night meal.
  6. The cook time shown is the average of the low and high settings and the variable of the different slow cookers[/b]
  7. [img src=”http://poppopcooks.com/wp-content/uploads/2016/01/Crock-Pot-Ham-Bone-Bean-Soup4.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Crock Pot Ham Bone Bean Soup4″ alt=”Crock Pot Ham Bone Bean Soup4 poppopcooks.com”]

 

 

 

 

Minestrone

Minestroni

Minestrone-I’ll bet-has been made nearly as many different ways as there are people who have made it. If you google it you will be blown away and confused by the tons of different recipes for this old time Italian classic. It’s origins date back to centuries BC when the poor would gather whatever vegetables they could and boil them in water to make a soup. Centuries later animal broth, mostly beef or chicken started to be used. Then in the 16th century when potatoes and tomatoes were introduced from the western world they too became a staple to Minestrone.

Out of all the ways to make it this is the one we have settled on. We really like it and I’ll bet you will too.

it’s a great comfort supper on a cold night, you can make a big batch and freeze a bunch of zip lock portions to be available for a weeknight nuke it no brainer, it’s easy and its real good.

 

Minestrone
Recipe Type: Soup
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 8
[b]A real good and real easy classic Italian soup.[/b]
Ingredients
  • [b]2 tbsp. olive oil
  • 2 large stalks of celery coarsely chopped
  • 1 medium sized onion coarsely chopped
  • 2 carrots sliced in about 3/8″ slices. Just eyeball it. Or, if you prefer those little cleaned and peeled ones just cut up 6-8 of them into 3 pieces each.
  • 6 large cloves garlic coarsely chopped.
  • 4-5 links Italian sausage (hot or mild it’s up to you) with the skin removed.
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes (optional)
  • 1 qt. low sodium chicken broth
  • 1 qt. water
  • 1 28 oz. can good quality Italian Roma tomatoes, crushed.
  • 1 28 oz. can cannelloni beans, drained and rinsed
  • 1 large potato cleaned and cut into 1/2″ size cubes or 1 17 oz. pkg of potato Gnocchi or 1 lb. box of rigatoni or penne or ziti
  • 2 bay leaves
  • 1/2 teaspoon dried sage or 6 leaves of fresh
  • 1/2 cup parmesan cheese cut into small chunks.
  • 1/2 cup grated Parmesan cheese. plus some for garnish.
  • 1 cup chopped fresh parsley leaves or 1/2 cup dried[/b]
Instructions
  1. [b]Put a 6-8 qt. stock pot on at medium high and add the olive oil
  2. Coarsely chop up the celery, garlic and onion. and cut up the carrots.
  3. Put the veggies in the pot, add the seasonings and stir it all together.
  4. Remove the skins from the sausage, add it to the pot and break it up.
  5. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Minestroni4.jpg” width=”550″ height=”550″ class=”aligncenter size-full” title=”Minestroni4″ alt=”Minestroni4 poppopcooks.com”]
  6. Stir often and when the sausage has all turned brown add the chicken broth, water, tomatoes, the cannelloni beans and the parmesan cheese.
  7. Mix it all together and bring it up to a simmer then reduce the heat low enough to maintain the simmer.
  8. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Minestroni8.jpg” width=”746″ height=”550″ class=”aligncenter size-full” title=”Minestroni8″ alt=”Minestroni8 poppopcooks.com”]
  9. Add the potatoes if you’re using them instead of the pasta or gnocchi
  10. Stir it regularly as it cooks for 30 minutes. (or more if you have the time)
  11. About 8 minutes before serving add the pasta or about 5 for the gnocchi.
  12. A couple of minutes before serving add the parsley.
  13. [img src=”http://poppopcooks.com/wp-content/uploads/2015/12/Minestroni.jpg” width=”557″ height=”508″ class=”aligncenter size-full” title=”Minestroni” alt=”Minestroni”]
  14. Serve it up! Garnish with some grated parmesan. Bon Appetit! Some chianti and some of [url href=”http://poppopcooks.com/recipe/poppops-eeeeasy-homemade-bread/”]Poppop’s homemade bread[/url] to dip would go great.[/b]