White Lightning Chicken Lime Chilli

White Lightning Chicken Lime Chilli

My friend brought over this soup right after I had one of my babies. It was absolutely delicious. And it wasn’t just because I was breastfeeding and wanted to eat everything in sight, or because I was so sleep deprived that my brain couldn’t function. No, I have made it several times since then and it is just as delicious as the first! This soup has since become one of my favorites with it’s rich creamy texture and hint of lime, topped with a handful of crushed tortilla chips. Perfection.

White Lightning Chicken Lime Chilli
White Lightning Chicken Lime Chilli
2 boneless, skinless chicken breasts, cooked and shredded
1/2 onion, chopped
1 Tbs olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 can (4 ounces) chopped green chilies
2 cups chicken broth
1 1/2 tablespoon lime juice
¼ cup chopped cilantro
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can white shoepeg corn
1 cup sour cream
1/2 cup heavy cream

Toppings: tortilla chips, lime wedges, cilantro, shredded cheese, sour cream.

Cook and shred chicken, then set aside. In a pot over medium high heat, saute onion, salt, cumin, oregano, pepper and cayenne pepper for 5-6 min. Add garlic and green chilies then saute another minute or two. Add chicken broth, lime juice, cilantro, beans,  corn and shredded chicken. Reduce heat, cover and simmer for 15-20 minutes. Stir in cream and sour cream then cook until warmed through.  Garnish each serving with desired toppings.

Source | Chelsea Figgins

Tortellini Chicken Noodle Soup

I love tortellini and I love chicken noodle soup, so the marriage of the two seemed like an obvious union. When I came across this recipe it was one of those why didn’t I ever think of that?? moments (sorta like the Ravioli Lasagna).  And then when I took that first bite it was the delicious fairytale happily ever after that I imagined it would be. We have had such a beautiful summer, unlike soooome summers here (ahem, 2014) that I’m starting to get excited to hunker down and hibernate for the winter. My wardrobe this week has consisted of varying combinations of hoodies and yoga pants and I’m stock piling my soup recipes for the winter (at least for the whole 3 months we have left here. Such bittersweet emotions about that, so we’re just not talking about it). When I woke up this morning to gray skies and sweater weather I knew this soup needed to be on the menu for dinner. It was perfect, just hit the spot in all the comfort foodish ways that soup is supposed to. You best believe I’ll be adding this to the menu rotation as much as I can before heading back to the scorching Arizona summer!

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1 1/2 Tbs olive oil
3 medium carrots, peeled and sliced
2 stalks celery, chopped
1/2 yellow onion, diced
3 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
1 bay leaf
1 1/2 t Italian seasoning
salt and pepper, to taste
12oz refrigerated three cheese tortellini
1/2 C chopped parsley
1 rotisserie chicken, shredded
*I’m not a huge celery fan, and call me odd, but I love diced potatoes and frozen peas in my chicken noodle soup. If any potato and pea fans care to unite, just add them right after the broth and let them boil until the potatoes are tender before adding the tortellini

Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion, and saute for about 3-4 minutes.Add the garlic, and cook an additional minute. Stir in chicken broth, bay leaf, Italian seasoning, salt and pepper to taste. Bring to a boil over medium-high heat, then cover and let boil for 5 minutes. Add tortellini and parsley, turn heat down to a simmer, cover and cook for about 6 minutes. Remove bay leaf. Stir in chicken and cook until heated through.

Source | Baking with Blondie

Cream Cheese Vegetable Soup

I can’t remember where I originally got this recipe, but it’s been a family favorite for years. I love the creamy smooth texture and rich taste that the cream cheese gives this soup. It’s the secret ingredient that really gives this soup the wow factor. It’s a pretty versatile soup, you can add any vegetables you like or add some shredded chicken in there as well. You really can’t go wrong!

2 tablespoons butter
2 cloves garlic, finely minced
1 cup frozen corn
2 carrots, peeled and sliced
3 cups chicken broth
2-3 potatoes (red, white or russet), peeled or washed and diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
Salt and Pepper, to taste

In a large pot, melt the butter and add the onion, garlic and carrots. Saute, stirring often for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the chicken broth, frozen corn and potatoes. Bring the soup to a simmer, partially cover and cook until the potatoes are tender, about 10 minutes. In a separate bowl, whisk the flour and milk together until smooth, then whisk the mixture into the soup until well blended. Continue cooking and stirring over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Soften the cream cheese in the microwave until it is soft and easy to stir, then add to the soup by tablespoonfuls and whisk until the cream cheese melts and it’s smooth. Season with salt and pepper.

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Creamy Chicken Tortilla Soup

I can’t express how much you need this soup in your life. I’m a firm believer in soup on a cold day and even though it’s summer in our neck of the woods, we still have plenty of cold rainy days and this soup hits the spot every single time. It’s a combination of several different versions of tortilla soup, but I dare say that this might be the very best one you’ll ever make. Seriously.

1 28-oz can crushed tomatoes
2 chicken breasts (cook in crockpot with a little chicken broth, then shred)
2 cloves garlic, minced
4 cups water
4 tsp chicken bouillon
1 Tbs sugar
3 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp cumin
1 tsp oregano
1 can corn, drained
1 can black beans, drained and rinsed
½ c chopped cilantro
2 Tbs butter
2 Tbs flour
1 C milk
1 tsp chicken bouillon

Optional toppings to garnish:
Tomatoes, diced
Avocados, sliced or diced
Montery Jack cheese, shredded
Green onions, finely chopped
Tortilla chips, crushed, or tortilla strips
cilantro
lime
sour cream

Add crushed tomatoes, cooked and shredded chicken, garlic, water, 4 tsp chicken bouillon, sugar, chili powder, salt, pepper, cumin, oregano, corn, black beans and cilantro to a large pot, stir over medium heat. Melt butter in a separate sauce pan, then add flour and stir while cooking for 2 min. Slowly whisk in milk and 1 tsp chicken bouillon, then continue stirring until thickened. Pour into soup and mix well. Let simmer for 20 minutes then add toppings to each serving.

*Source: Six Little Chefs

{easy} Pho

If you’ve never had Pho, you’re missing out. It’s a Vietnamese noodle soup, and is essentially a glorified sophisticated version of ramen noodles. I think we had every Pho joint mapped out in the greater Phoenix area, we could never get tired of it. And my sister-in-law happens to make the best pho around. Whenever it was her turn to host a family dinner we would always request this and every last noodle would be slurped down. I finally decided to make it myself and it was an all day affair. Boiling a whole chicken all day and buying ingredients I would most likely never use again, like ox tail and fish sauce. After that one time event I left the Pho making to her. But recently I came across this Asian Noodle Soup recipe and was so excited because although it might not be quite as authentic, this cheater’s version is so much quicker to make and still tastes amazing (and I didn’t even have to buy questionable ingredients)! It is the perfect base, but the true art of the Pho is the way you “bang” it, meaning what condiments you put in it. Or it is delicious just the way it is, you decide!

 

7 c. chicken broth
1 tbsp sesame oil
1 tsp siracha sauce
½ cup shredded carrots
2 tsp minced fresh ginger (or 1 tsp ground ginger)
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 cups rotisserie chicken, shredded
½ C green onions, sliced
Salt and pepper to taste
14 oz pad thai rice noodles
Garnish:
Lime slices, bean sprouts, cilantro, sliced jalapenos, sliced green onions
In a large pot, bring broth, ginger, siracha sauce, sesame oil, soy sauce, rice vinegar, carrots, green onions, salt and pepper to a simmer over medium high heat. Let simmer for 10-15 minutes. Meanwhile, cook rice noodles according to package instructions. Add salt to boiling water to season the rice noodles throughout while cooking. Set aside. Add chicken to pot and cook for 5-10 more minutes or until heated through. Taste for seasoning and add salt and pepper if needed. Place rice noodles in each bowl and ladle chicken broth on top. Garnish with desired toppings.

Source: Modern Honey

Best of 2014

Happy New Year! We rung in the new year on a beautiful secluded beach in Golden Bay here on the South Island of New Zealand. It was perfect in every way. We’re headed off to explore a little of the North Island in a few days (thank goodness for scheduled posts :), but I just wanted to check in and tell you thank you for all of your support these past few months. I’ve really enjoyed starting up this blog again after such a long break. I am so excited to have all our family recipes in one place and I’ve loved the chance I’ve had to share our favorite dishes with you, because I believe all good things deserve to be shared. I know this is just a tiny little small time blog in a world that’s over saturated with big time recipe blogs, but I’ve enjoyed sharing this little space with you. I’ve appreciated all of your kind words, thoughtful comments and positive feedback, it means a lot. Here’s a little recap of the most popular recipes from the past year (well, technically like the past 4 months, but you get the idea), along with my own personal favorites (which is really hard to do because every recipe on here is my favorite, other wise I wouldn’t be posting it). I wish you all a wonderful and delicious new year!

Main Dish

Most Popular: Slow Cooker Sour Cream Chicken

Soup
My Favorite: Tomato Bisque Soup

Appetizer

My Favorite: Hot Pizza Dip

Salad
Most Popular: Potluck Pasta Salad

Side Dish
My Favorite: Cowboy Caviar
Breakfast
Dessert
Most Popular: Pizookie Bars

Barefoot Contessa’s Cheddar Corn Chowder

I have about 5 different soup recipes that include corn, potatoes, bacon and cheese, but this is by far my favorite. In fact, it is one of my all time favorite soups, and an all time favorite for my kids as well. It is just the right amount of creamy without any canned soups and I love the rich flavor of the white cheddar. And obviously if it’s a Barefoot Contessa recipe then you know it’s gotta be good!

5 bacon slices, chopped
1/8 c. olive oil
1/2 yellow onion, chopped
2 T. butter
½ c. all-purpose flour
1 t. salt
½ t. freshly ground black pepper
¼ t. ground turmeric
8 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled
2 C frozen whole kernel corn
1 c. half-and half
8 oz Sharp white cheddar cheese, grated

In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the bacon drippings, and cook for 6-8 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon.

Source: Tiffany Munns

  

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