Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

• 1 1/4 cups chicken broth
• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 cup green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 1 teaspoon ground cumin
• 4 cooked, boneless/skinless chicken breast halves
• 1 cup half-and-half

Directions:

1. Combine chicken broth and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
2. Stir in enchilada sauces and cumin.
3. Stir chicken and half-and-half.
4. Serve with tortilla chips. Optional garnishes also include: diced tomatoes, sour cream, cheese, avocado, jalapeno, etc.

Pumpkin Soup

1 T butter
2 onions
2 C cooked, mashed pumpkin
1 potato, finely chopped
20 oz or 2 1/2 C veggie bullion
1/2 t thyme (or more)
1 pinch sugar
salt to taste
a little pepper and nutmeg
1/3 C whipping cream (optional)

Melt butter, add onion and saute. Add pumpkin and potato, stir. Add bullion, thyme, sugar and simmer for 20 minutes, until tender, covered. Blend until smooth, reheat, season with salt, pepper, and nutmeg. Add cream just before serving (optional).

Veggie Basil Soup

Melt 3 T butter in a large pot

Add and simmer for 10 min:
1 medium onion chopped
1 celery stick, chopped
1 large carrot, chopped

Add and bring to a boil:
3 large potatoes, chopped
2 large tomatoes, sliced
4 C veggie broth
1 T basil

Reduce heat, simmer 15 minutes. Add 2 small zucchini and simmer 10 minutes. Top with parmesan cheese.

Taco Soup

Brown:

1 lb ground beef

½ C Chopped onion

Add:

3 C Water

3, 14oz cans stewed tomatoes

2, 16oz cans kidney beans or small red beans

1, 16oz can tomatoes sauce

1 packet taco seasoning

Simmer 15 min, then on top add 2 small avocados, grated cheese, sour cream, Fritos

Clam Chowder

1 C potatoes, diced

1 C celery, diced

1 C green pepper, diced

¾ C clams (fresh or canned), chopped

1 ½ t salt

¾ T fresh thyme

6 bay leaves

1 t tabasco

¾ C sherry wine (or other liquid if desired)

2 C water

¾ C clam juce (drain from can)

¾ C melted butter

1 C flour

2 Quarts half and half

In large pan combine all ingredients except  butter, flour, and half and half. Simmer until potatoes are tender. Meanwhile cook butter and flour in baking dish at 325 degrees for 30 min. Stir flour mixture into soup and cook, stirring frequently until almost the consistency of cookie dough. Remove from heat and add half and half. Warm and serve.

Hamburger Soup

1lb hamburger

2 cans stewed tomatoes

4-5 beef bullion cubes

3-4 potatoes, peeled and cubed

2-3 carrots, peeled and sliced

1 T chili powder

1 T oregano

1 tsp garlic powder

1 tsp basil

1 can whole corn

1 can green beans

1 can kidney beans

1 can garbanzo beans

Fry hamburger, drain and rinse. put in large soup pot along with tomatoes, bullion cubes, potatoes, carrots and spices. Simmer in water till the potatoes and carrots are soft all the way through, then add the last four cans of vegetables, add salt to taste and simmer again till ready to serve.

Tom Ka Gai

I learned this recipe while I was living in Guam way back a long time ago, and have loved it ever since. It is still my favorite of all Thai dishes - and being able to make it at home is awesome.

1 small onion diced and sautéed in oil 
2-3 chicken breast chopped and sautéed in oil with onions.
2 cans chicken broth
2 cans coconut milk
~2 Tbs tamarind soup base (to taste)
~2 Tbs hot and sour paste (to taste)
1 stock of lemon grass chopped
2-3 kiefer/lime leaves

4-5 slices of galangal 

Cherry/Grape tomatoes, cut in half, as desired (optional)

Let simmer ~1/2 hour

Add 2 cans straw mushrooms, drained Let simmer five more minutes. Remove lemon grass, galangal and kiefer leaves, and serve with/over sticky rice.