Tag:

soup

Love tortilla soup, but can’t quite nail that restaurant flavor? I’ve got you covered! Be sure to top it with all the same fixings you’d get at the restaurant for an authentic flavor. You’ll never guess how important all that cheese and avocado really is until you’re missing it!

Don’t forget your toppings!

Avocado or guacamole, shredded pepper jack or Monterrey jack cheese. chopped cilantro, tortilla Chips (obviously), sour cream, diced jalapenos, limes

Chicken Tortilla Soup

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 6
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Ingredients:
 
  • 1 lb chicken breast
  • 2 Tbsp olive oil
  • 12 cups chicken stock
  • 2 limes (juiced)
  • 1/2 cup sour cream
  • 1 large onion (diced)
  • 1 medium carrot (minced)
  • 6 cloves garlic (minced)
  • 2 tsp chicken bouillon
  • 2 tsp paprika
  • 1 15 oz can diced tomatoes
  • 1 15 oz can Rotel
  • 1 15 can white hominy
  • 1 Tbsp + 1 tsp cumin
  • 2 Tbsp + 1 tsp chili powder
  • 2 tsp Mexican oregano
  • 1 tsp epazote
  • 1 chipotle en adobo pepper (minced +1 tsp sauce *see notes)
  • 1 Tbsp garlic powder
  • 1 bunch cilantro (stems included. (chopped finely))
  • 1 tsp black pepper
  • Salt to taste
Instructions:
  • In a large pot over medium-high heat add 2 Tbsp olive oil, onion, carrot, and 1 tsp salt. Saute until onion has browned and carrot is soft.
  • Add garlic, Mexican oregano, and cilantro to the pot and saute until fragrant (about 1-2 minutes).
  • Add chicken breast, bouillon, diced tomatoes, Rotel, and all 12 cups of chicken stock to the pot, stir well, and bring to a boil.
  • Once boiling, reduce heat to a simmer and add all remaining ingredients- except sour cream. Simmer for 30-40 minutes, or until chicken breast is cooked through. This will vary depending upon the size of your chicken breast.
  • When Chicken is cooked through remove it from the pot and shred. Place shredded chicken back into the pot, add the sour cream, and stir well.
  • Bring the soup back to a boil and allow to boil for 10 minutes before serving. Taste for salt.
  • Serve topped with plenty of garnishes and *preferably* Selena’s angelic vocals filling your house because #AnythingForSelenas, but if you don’t want that- that’s cool too…I guess.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
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Notes:

If you can’t find or don’t have chipotle en adobo you can substitute one diced jalapeno (seeds and membranes removed for mild, or included for spicy) and 1/2 tsp chipotle powder or you can omit the chipotle powder completely. Just use what you have. No need to sweat it!

Sometimes if I’m feeling extra Squilliam Fancyson I’ll take a few tostadas, top them with lots of shredded cheese and stick them under the broiler for a few minutes until the cheese is melted, bubbling, and gooey. Then I toss those directly on top of the bowls of tortilla soup cheese side up, and top them with whatever you’re feeling. It looks fancy, and takes 5 minutes. Give it a go!

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If you are not following a vegetarian diet and would like to amp up the flavor in this dish in a pork-centered way consider adding a pound of ground Italian sausage to your mirepoix while browning with 1/4 tsp red pepper flakes at the end for a delicious twist on traditional lentil soup!

Feel free to use any combination of lentils you have on hand! I like this particular mixture because the red lentils become super soft and thicken the broth a bit while the green stay whole. Cooking times will vary with different lentils- check your package.

Lazy Sunday Lentil Soup

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 onion (diced)
  • 3 carrots (diced)
  • 3 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 1 15 oz can Rotel or diced tomatoes
  • 2 tsp paprika
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp lemon pepper
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 3 bay leaves
  • 2 cups green lentils
  • 1/2 cup red lentils
  • 8 cups vegetable or chicken broth
Instructions:
  • In a large pot over medium-high heat combine olive oil and butter, allow the butter to melt in the pot.
  • When your butter is melted add the diced onions, carrots, and celery (this is called a mirepoix btw #FancyAF) as well as 1 tsp of lemon pepper. Stir to coat everything and allow to cook down until the onions begin to brown.
  • When your veggies are ready add your garlic and saute until fragrant- about a minute.
  • When the scent of your garlic has convinced your household you must know what you’re doing add your lentils and seasonings. – bay leaves, paprika, basil, oregano, thyme, lemon pepper, black pepper. Stir to combine.
  • Turn your heat to high, pour in the broth, and bring to a boil.
  • Once boiling- reduce to low and simmer for 1.5 to 2 hours or until the lentils are tender, but still intact. Feel free to add more broth or water during this time if you want a brothy soup.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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Although this toilet paper shortage is illogical (and a little funny) here are the CDC’s actual recommendations. As always wash your hands and cover your mouths when coughing and sneezing like decent human beings. Stay safe y’all!

https://www.cdc.gov/coronavirus/2019-ncov/about/prevention.html

Corona Virus Chicken Soup

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 6
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Ingredients:
 
  • 1 pound chicken breast
  • 16 cups water
  • 1 large yellow onion (diced)
  • 3 ribs celery (diced)
  • 2 carrots (peeled and diced)
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 Tbsp chopped parsley
  • 1 cup white wine
  • 1 Tbsp tamari
  • 2 tsp dried basil
  • 2 tsp poultry seasoning
  • 1 tsp dried thyme
  • 2 lemons (juiced)
  • 2 tsp grated ginger
  • 2 Tbsp honey
Instructions:
  • In a stock pot or large soup pot add the olive oil and butter and turn the heat to medium-high.
  • Add the diced onion, carrot, and celery, 1 tsp of salt and 1 tsp black pepper.
  • Saute until onions are soft and beginning to brown.
  • Add 1 cup of wine to the pot and stir. Scraping up all those delicious brown bits. This is called deglazing your pan. Look at you. Preppin’ and chefin’. Get it.
  • Add whole chicken breasts to the pot, along with all seasonings except for lemon juice and parsley.
  • Add water and bring to a boil.
  • Boil for 30 minutes or until chicken is fully cooked and carrots are soft.
  • When cooked, remove the chicken from the pot and shred. add shredded chicken back to the pot, and add lemon juice and parsley, stir and enjoy! (p.s this soup freezes super well)

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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Craving pho, but not the 18 hour broth making process? Grab your Instant Pot and try this!

Vietnamese Pho

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 4
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Equipment

  • Pressure Cooker
Ingredients:
 
  • 8 large beef bones (Dealers choice - I used legs and knuckles)
  • 1/2 cup Red Boat fish sauce
  • 4 Tbsp coconut sugar
  • 2 teaspoon whole white peppercorns
  • 2 teaspoon whole black peppercorns
  • 2 Tablespoons whole coriander seeds
  • 10 Black cardamom pods
  • 4 cinnamon sticks
  • 10 whole star anise
  • 2 heads of garlic
  • 4 large sweet onions
  • 4 large shallots
  • 2 bunches green onions
  • 4 teaspoons salt
  • 16 cups water
  • 2 16 oz packages fresh rice noodles
  • 1 pound thinly sliced steak
  • Sliced jalapenos (garnish)
  • Quartered limes (garnish)
  • Bean sprouts (garnish)
  • Sliced white onion (garnish)
  • Chopped cilantro (garnish)
  • Thai basil (garnish)
Instructions:
  • First set your ovens broiler to high and place the beef bones onto a sheet pan.
  • When the broiler is ready place the pan of bones underneath the broiler for 20 minutes on each side or until they are a dark amber. Almost pushing the boundary of charred.
  • While the beef bones are cooking prep your vegetables on another sheet pan. Slice the sweet onions, shallots, ginger, and garlic in half. If you have room in your oven you can broil them at the same time as the bones, but if not no worries.
  • When the bones are finished broiling place the vegetables in for 15 minutes, after 15 minutes place the green onion on the tray with the vegetables and broil another 10 minutes. Everything should be nicely charred and soft around the edges.
  • While the vegetables are broiling toast all your dry spices in a pan over low until fragrant and lightly browned. This should take around two to four minutes. Set aside.
  • Now that all your bones, vegetables, and spices have been prepped. We're ready for some pressure cooking!
  • Working in two batches, take half of all the prepped ingredients and place into the Instant Pot with 8 cups of water including half of the sugar and fish sauce.
  • Set the Instant Pot to high pressure and cook for 60 minutes. Allow to naturally pressure release for ten minutes.
  • While this is cooking prep your garnishes.
  • When done, transfer the contents of the pot to a large stock pot on your stove top and set to a low simmer. Start batch two following the same instructions as batch one. When batch two is done also add all the contents to the stock pot.
  • After both batches have finished in the pressure cooker, allow them to come to a boil together in the stock pot over medium heat for 15 minutes. Taste for seasoning, and adjust as needed.
  • Remove the bones and large vegetables from the stock pot and discard. Pour the broth into a large bowl through a fine mesh strainer. This removes any bits of ingredients that have boiled down and leaves you with a beautiful silky smooth broth. You can dilute with extra water if desired.
  • Return the broth to the stock pot and bring to a boil
  • Follow the preparation instructions on your selected packages of rice noodles.
  • Add the cooked rice noodles to your bowls and pour the boiling hot broth over the noodles. About four cups of broth per serving. Add your raw sliced beef, lots of garnishes, and don't fear the beef. The broth will be hot enough to cook the beef when stirred in. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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