Sundance Tortilla Soup

If we are ever in Utah, we make sure to stop at the Sundance Foundry Grill for dinner. Everything on the menu is tasty, but our favorite is the tortilla soup. Lucky us, we got the recipe last time we were there. It really is especially tasty.

3 TB olive oil
1 jalapeno, fresh, minced
1 red onion, medium sized, chopped
3 Cups roma tomatoes, diced
3 Cups corn kernels, preferably fresh
1 TB cumin seed
2 Quarts chicken stock
2 TB fresh cilantro
3 Cups grilled chicken breast, diced

Garnish: Avocado, Lime, Tortilla chips/strips, salt, pepper and tabasco

In a large saucepan heat the oil over medium heat. Add the jalapeno, onion, tomato and corn. Cook about 15 minutes, stirring until all the vegetables are soft. Add cilantro and cumin and cook another 5 minutes. Add the chicken stock, bring to a boil and simmer for 10 minutes. Add the grilled chicken breast and anymore fresh cilantro, heat through and serve. Garnish each bowl with avocado, lime and tortilla chips/strips.

Bacon Corn Chowder

I haven't been posting lately because I haven't been trying anything new. Last night, however, I made this delicious soup from Rachel Ray along with some steamed broccoli and Salad Caprese. It was a tasty veggie filled night! Yummers.

1 quart chicken broth
4 ears of fresh corn, shucked
2 T. olive oil
6 slices of bacon
2 T. butter
1 yellow onion
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped
1 bay leaf
2 dashes of Tabasco
salt and pepper
2 T. flour
1 cup heavy cream (I used half and half)

Place the chicken stock in a medium pot over high heat, bring it to boil. Cut the corn kernels off the cobs and put the kernels and the empty cobs (to get the most amount of corn flavor) in the boiling broth. Cook for 8 to 10 minutes.

In a large pot over medium high heat, add 2 T. of olive oil. Add chopped bacon and cook until crisp. Remove bacon and place on paper to drain. Add the butter and the onions, garlic, thyme, bay leaf, Tabasco, salt and pepper to the pot. Cook, stirring frequently for 4 minutes or until the onions are starting to brown. Add the flour and cook for another minute or so.

Remove and disguard the corn cobs from broth. Whisk the hot stock into the onion mixture several ladlefuls at a time until incorporated. Add the cream and bring to a simmer, cook for another 8-10 mintues.

Serve with Oyster Crackers (from Trader Joes, of course!).

tortilla soup.

I checked and couldn't believe that Megg hadn't posted her tortilla soup recipe. This was is so good and perfect to just throw in the crock pot. I have yet to try Tonya's recipe for another tortilla soup, but I will. Soup season has just begun.

3 chicken breasts
2 qt. chicken broth
1 15 oz. corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. cilantro
1/2 tsp. garlic, chopped
chopped onions (optional!)
1/2 pkg. taco seasoning mix
salt and pepper to taste

Combine chicken, broth, tomato sauce, and all seasonings to a boil. Reduce heat and simmer until chicken is done. Cut chicken into bite-sized pieces and return to broth. Add corn and stewed tomatoes. Simmer on low for 1/2 hour.

or
Toss into crock pot and come home to a fabulous soup.
Serve with crumbled tortilla chips, grated cheese and diced avocado on top.

Enjoy!

Tortilla Soup

4 (about 1 1/2 pounds) skinless chicken breasts
2 red peppers, diced
1 (14.5 ounces) reduced sodium chicken broth
6 (6 inches) flour tortillas
3 tablespoons canola oil
Salt

1 cup shredded (5 ounces) Monterey Jack cheese
4 large scallions, thinly sliced (about 1/2 Cup)
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs

Place chicken, peppers, chicken broth and 6 cups of water in crock pot. Cook on low for 6 hours.

Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.

Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

Black Bean and Rice Soup

2 cans black beans, undrained, divided (15 oz. each)
3 cups of water
1/2 cup chopped onion
1 packet of Good Seasons Italian Salad Dressing Mix
1 1/2 cups Minute Brown Rice, uncooked

Place 1 1/2 cans of beans with liquid in blender and blend until smooth. Pour into sauce pan. Stir in remaining beans, water, onion and dressing mix. Bring to a boil. Stir in rice. Reduce heat to low, cover and simmer for 5 minutes.

Garnish with sour cream, cilantro and chopped red pepper.

Potato Soup

1 lb potatoes, diced to make about 2 Cups (red potatoes are a great variation!)
1 1/4 tsp. salt
2 cup boiling water
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese
2 1/4 tsp. worcestershire sauce

Combine potatoes, salt and water in a medium pan. Bring to a boil, reduce heat and simmer, covered, until potatoes are done. Don't drain off liquid. In another medium pan, melt butter. Add flour. Cook over moderate heat, stirring a few minutes. Gradually add milk. Stir constantly, until thickened. Remove from heat. Add cheese. Stir until cheese melts. Add to potato mixture, then add worcestershire sauce. Heat to serving temparture only. Do not boil.

Spinach Soup

we had this at a friends house last night and it was delicious!!! so i thought i would share...we didn't have the garnish almond stuff but we did have the potatoes in it! so so yummy!
we also had some ham and cheese grilled cheese sandwiches with it.

Makes 8 cups
Total time- 25 minutes

For the soup base--
4 cups low-sodium chicken broth
½ cup yellow onion, grated
½ cup carrot, grated
1 tsp. kosher salt, or to taste
½ tsp. freshly ground black pepper
¼ tsp. freshly grated nutmeg

For the white sauce--
6 Tbsp butter, melted
6 Tbsp all-purpose flour
1 cup milk(whole or 2%)

8 cups spinach, stemmed, thinly sliced into ribbons
2 cups heavy cream
1 Tbsp lemon zest, minced

For the garnish:
2 tsp butter, melted
½ cup sliced almonds

Simmer broth, onion, carrot, and seasonings in stockpot for 15 minutes.
For the white sauce, melt butter in saucepan over low heat; whisk in flour until smooth. Whisk milk into butter mixture, stirring to prevent lumps. Cook 2 minutes to eliminate floury taste. Stir into simmering soup base.
Add the spinach to the soup and cook just to wilt, 1 minute. Off heat, add cream and zest.
For the garnish, melt butter in a small sauté pan over low heat. Add almonds and toast until they begin to brown, about 5 minutes, stirring often. Sprinkle 1 Tbsp almonds over 1 cup serving of soup.

SHRIMP AND SPINACH CHOWDER
Prepare soup as above with these additions:
Add to soup base:
3 cups red potatoes cut in chunks( about 1 lb.)
Stir in with Spinach:
½ lb. medium shrimp, peeled and deveined

Butternut Squash Soup

6 Tbsp. chopped onion
4 Tbsp. butter
6 C. peeled and cubed butternut squash
3 C. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
2 (8 oz.) packages cream cheese (I only use 1 package because I find that 2 make it too rich.)

1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do no allow to boil.

Right now Costco has a bag of pre-peeled, pre-cut butternut squash to make this recipe fast and easy to make.

Chicken Wild Rice Soup

Ingredients:
2 c cooked chicken
1/2 c wild rice (cooked)
1/2 c onion, chopped
1/2 c celery, sliced thin
1/4 c butter
1/2 c carrots, sliced thin
1/4 c flour
4 c chicken broth
1 c cream
parsley flakes (optional)

Directions:
Saute onion, celery, and carrots in the butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add cooked rice, cream, and chicken. Cook 5 minutes. (If desired top with crispy bacon and/or paprika before serving) Yum!

-Heather