Chicken and Rice Soup

I have tried a number of chicken and rice soups. This one has been our families favorite. Cumin, cilantro, and oregano give it a different flavor than a chicken broth based soup.

Its perfect with left over rice and relatively easy for a soup.

Enjoy!

Chicken and Rice Soup

Ingredients:

• 2 c. shredded or cubed chicken
• 1/2 to 1 c. rice, cooked, any kind (wild rice mix is great in this soup)
• 1 small onion, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 c. cilantro, chopped
• 6-8 c. chicken broth
• 1 Tbsp cumin, more for taste
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp oregano
• Dash Crushed red pepper, optional for spice

Cooking Directions:

Combine all ingredients in a large pot. Bring to boil then simmer on low for about 20 minutes.

Mulligatawny Soup

I had my eye on this soup off of Pioneer Woman's blog for quite some time but was always a bit skeptical. Once I finally tried, I've been craving it on a weekly basis. It was delicious! And of course, since I lived in NYC and happen to love Seinfeld, Mulligatawny soup holds a dear place in my heart. Thanks to "Pdub" I can have a reminiscent city experience in the comfort of my own kitchen.
I changed a few things based on our preferences, surprisingly my kids loved it...but just to be safe, I woudn't say this is a kid-friendly dish.

Mulligatawny Soup
Ingredients:

• 14 oz extra firm tofu, cut into 1 inch cubes (can use diced, cooked chicken but tofu is so good in this soup)
  
• 1 1/2 Tbsp butter
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 to 2 whole carrots, finely chopped
• 1/4 c. flour
• 1 1/2 Tbsp curry powder
• 4 c. chicken bullion/broth
• 2 c. half and half
• 2 whole granny smith apples, peeled and diced
• 1 Tbsp sugar
• 2 tsp salt
• Ground pepper to taste
• Dash lime juice to tatste

Cooking Directions:
In large pot, melt butter over medium heat. Add onion, carrot, garlic, and tofu. Stir and cook until onions begin to brown. Sprinkle in the flour and stir until combined. Stir in curry and cook for one minute, stirring constantly.
Stir in chicken broth until combined and cook for five minutes. Stir in half and half, salt pepper, and sugar and cook another five minutes. Add diced apples and cook another five minutes. Turn off heat and let stand about 10 minutes. Dash lime juice in before serving.

Black Bean Soup

My sister shared this soup recipe with me. I added corn to ours simply because we love our sweet white corn. This is an awesome soup, especially with extra lime and cilantro...if you like those.

Black Bean Soup
Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 tsp salt
• 1-2 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground pepper
• 1 c. chicken broth
• 1 can diced tomatoes
• 1 (4 oz) can diced green chilies
• 1 c. white sweet corn
  
• 1 can black beans, drained & rinsed
• 1 can black beans, pureed with liquid
• 1/2 c. chopped cilantro
• 1 lime
• Sour cream
  

Cooking Directions
In sauce pan, saute onion, celery and carrot in olive oil. Cook until tender. Add salt, cumin, coriander, and pepper and cook another minute. Add chicken broth, diced tomatoes, green chilies, and corn. Simmer about 10 min. Add both cans of black beans and simmer an additional 10 minutes. Stir in cilantro and squeeze juice of 1 lime.

Serve with sour cream, tortilla chips and additional cilantro to top with.

Chicken Tortilla Soup

This soup is awesome! Definitely a favorite staple in our house.
The best part is that it is so easy!

Chicken Tortilla Soup
Ingredients:

• 2-3 Chicken breasts
• 2 can diced tomatoes, can substitute with 1 can Ro-Tel if you like spice
• 1 can diced green chilies
• 1 Tbsp butter
• 1 clove garlic, diced
  
• 1 c. salsa
• 2 c. corn, frozen white tastes awesome in this
• 1-2 Tbsp cumin
• 5 c. chicken broth
• Juice of 1 lime, plus more at the end
• Salt and Pepper to taste
• 1 Handful cilantro
  

Cooking Directions:
Put butter and garlic in and allow butter to melt to slightly saute garlic. Add the rest of the ingredients and cook on low for four hours.

Top with:

• Cubed cheese
• Extra cilantro
• Lime
• Tortilla chips
• Sour cream
  

Chicken Corn Chowder

I can't think of any other soup that brings more warmth on a rainy, cold day. I saw this on my calendar and got so giddy. Funny, I'm the one who plans the meals and I still got excited.

That's just how delicious this soup is.

Chicken Corn Chowder

Ingredients:

• 4 c. chicken broth
• 2 c. diced potatoes
• 1 c. diced carrots
• 1 c. diced celery
• 1 small onion, diced
• 2 c. cooked chicken, shredded
• 1 1/2 c. sweet white corn, (so much better with white)
• 4 Tbsp butter
• 1/3 c. flour
• 2 c. milk
• 2 c. shredded cheddar cheese, the sharper the better
• Pepper & garlic salt

Cooking Directions:

Boil broth and veggies in large pot until soft. While veggies are boiling, melt butter in sauce pan. Slowly mix in flour to make a paste. Slowly stir in milk, continue stirring until sauce thickens. Remove from heat and stir in cheese.

Once veggies have softened, add chicken, and dash salt and pepper. Cook 1-2 minutes. Add cheese sauce. Let simmer 5 minutes.

Great served with pieces of cooked bacon.

Hot n' Sour Soup

School has started, the leaves are starting to fall, but it's still hot. As I've said before, by the end of summer, I get so excited for soup. So even if eating dinner makes me sweat more, it's time.

I love this soup. It's light, so very satisfying, and a mix-up from your standard soup.

Hot n' Sour Soup (serves 4-5)

Ingredients:

• 3 c. chicken broth
• 1 pkg extra firm tofu, cut into 1-in chunks
• 1 can sliced water chestnuts
• 2 c. mushrooms
• 1 c. scallions, chopped
• 2 egg whites
• 1/4 c. rice vinegar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp chili garlic paste
• 1/2 tsp black pepper

Cooking Directions:

Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 min, until tender. Drain water and dice mushrooms. Set aside.

In large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 min. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 min.

Dissolve cornstarch in 1/2 c. of cold water and stir well. Pour cornstarch mixture into broth and boil. Let simmer about 5 min., until thickened, stirring frequently.

Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice

Tomato Bisque

This soup is "my recipe" or my variation based on a number of different ones I've tried so any feedback on what you think is missing, etc would be great!

Thanks!

Tomato Bisque w/ cheese Sandwiches

Ingredients:

• 2 cans diced tomatoes
• 2 cups chicken broth/bullion
• 1/4 c. tomato paste
• 1/2 onion, diced
• 2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp parsley
• 1 Tbsp Butter
• Pepper to taste
• 1/2 tsp salt
• Dash sugar
• 1/2 tsp garlic powder
• 1/2 to 1 c. heavy cream
• 2-3 Tbsp Sherry cooking wine, optional
• Garlic or cheese croutons

Cooking Directions:

Dump canned tomatoes in a blender. Turn on for a few seconds, just enough to chop the tomatoes a bit more. Do not puree. Add butter and onions in pot and sauté over medium heat until soft, not browned. Add tomatoes, chicken broth, tomato paste, basil, oregano, parsley, salt, sugar, garlic powder, and pepper. Bring to slight boil and reduce heat to low. Add cream and sherry. Stir in and remove from heat.

Sprinkle croutons right before serving.

Serve with melted cheese sandwiches to dip in.

Mexican Bean Soup

Mexican Bean Soup (serves 4)

Ingredients:

• Canola oil
• 1 zucchini, diced
• 5 scallions, thinly sliced
• 3-4 c. chicken broth
• 1 15 1/2-ounce can pinto beans, drained & rinsed
• 1 1/2 c. frozen corn (I like white best)
• 3/4 c. salsa
• 1/2 c. chopped fresh cilantro
• juice of 1 lime
• 1/2 tsp chili powder or cumin

Cooking Directions:

Heat oil in large pan. Add zucchini and scallions, stirring cook until soft, about 3 min. Add broth, beans, corn, chili/cumin, lime, and salsa. Bring to boil. Reduce heat & simmer for about 3 min. Stir in cilantro.