Cooking Weblog

If you like Mexican style soup, here is one for you. Spicy and delicious.

INGREDIENTS: (Meatballs)

1 1/2 Lbs. ground beef (10% to 15% fat)

3/4 teas. salt

1 teas. pepper

1/2 teas. garlic powder ( or 1 clove garlic, crushed)

1/2 teas. onion powder

1/2 tbsp. Dried Mexican whole oregano ( then crushed )

2 big tbsp. corn starch or dry masa

Combine all ingredients, mix well, roll into balls and set aside. Makes about 25 to 30 1″ to 3/4″ meatballs.

INGREDIENTS: (Soup)

6 cups beef broth ( use can use bullion if you don’t have broth )

3 cups chicken broth ( bullion is fine )

2 carrots ( sliced)

2 celery stalks ( sliced )

1 onion ( 3/4″ dice )

3 tomatoes ( 3/4″ dice )

1 poblano Chile ( roasted and peeled )

3 bay leaves ( dry )

1 teas. dark chili powder

1 teas. light chili powder

3/4 teas. cumin

meatballs

METHOD:

In a large soup pan bring beef and chicken stock to a boil. Add carrot, celery, onion, light and dark chili powders, bay leaves and cumin. Boil for 15 minutes.

Add meatballs, diced tomatoes and poblano chile and boil for 15 more minutes. Bring down to a simmer. Let simmer for 30 minutes or until meatballs are tender.

Serves 8

Optional garnishes: avocado slices, tortilla chips, cilantro

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Chicken and Wild Rice Soup

Chicken and wild rice are combined in a slightly thickened chicken broth with cheddar cheese, slivered almonds, carrots and a hint of sherry.

Ingredients:

• 2 Tbsp butter
• 1/4 cup onion, finely chopped
• 1/4 cup flour
• 4 cups chicken stock or broth
• 2 cups cooked chicken cut in bite size pieces
• 2 cups cooked wild rice
• 1/2 tsp salt, or to taste
• 2 medium to large carrots, grated
• 3 Tbsp slivered almonds
• 1 1/2 cups half-and-half (fat-free half and half works well too)
• 1 Tbsp dry sherry

4 oz cheddar cheese, grated (about 1 cup)

Method

Melt butter in heavy soup pot and sautee onion until limp. Blend in flour; stir in stock. Cook over medium heat, stirring constantly, until mix thickens slightly. Stir in cooked wild rice, chicken and salt. Add carrots and almonds, then blend in half-and-half and sherry. Gradually add cheese, stirring slowly. Cook continually on low heat (do not let boil) until soup is serving temperature.

Notes: This is even better on the second day, so I usually prepare this one day before I plan to serve it. Do not add the cheese until ready to serve. (Add it while soup is reheating).

Number of servings: 4-6

Chicken Tortilla Soup with Cheese

An easy one pot (and one pan) meal, this is enough soup for a very large family so this is great for you if you have a large family or party.

Ingredients:

• 6-8 chicken breasts (halves)
• 2 cups chopped onion (white)
• 2 avocado (optional)
• 2 cloves garlic
• 2 Tbsp butter
• 8 cups chicken broth
• 2 14 oz cans diced tomatoes
• 2 8 oz can tomato sauce
• 2 4 oz cans green chili peppers
• 1/2 cup cilantro
• 2 tsp of crushed oregano
• 3 cups of Monterey Jack cheese, grated
• 1 package large flour tortilla shells and

oil for frying tortilla shells (about 2 cups)

Method

This is a double recipe for a large crock pot. Half the ingredients for a smaller crock pot. Heat crock pot on high, add butter, wait until butter melts, add diced onion, chopped cilantro, garlic, green chili peppers and oregano. Let cook while you do the next step. Preheat oven to 350 degrees and bake chicken for 25 minutes or until done. While chicken is baking, shred cheese and place in fridge. Cut tortillas in 1 inch squares (I use a pizza cutter), deep fry all tortilla shells in a pan with hot oil or a deep fryer until golden brown, it may take a few pan fulls. Cover shells and save at room temperature. Shred chicken into small pieces after it has been cooled and add directly to the crock pot along with diced tomatoes and tomato sauce. Add to chicken broth until crock pot is full (about 8 cups) and stir. Cook all day and stir occasionally. Fill bottom with the fried tortilla shells, sprinkle shredded cheese and add hot soup on top. At this point I add my special hot sauce.

Note: Diced avocado can be added as a garnish on top of your bowl of soup at the very end if desired.

Number of servings: 12-14

Paesano Zucchini Soup

This creamy zucchini and mushroom soup is a great way to use all that extra zucchini from your garden–and it tastes great too.

Ingredients:

• 1 tablespoon butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups low-sodium chicken broth
• 4 medium zucchini, thinly sliced
• 2/3 cup instant mashed potatoes
• 1 8 oz can sliced mushrooms
• Parmesan cheese

Method

Melt butter in a large, heavy saucepan over medium-high heat and saute onion and garlic about 5 minutes. Add Italian seasoning, salt, pepper, broth and zucchini, simmer until very tender, about 20 minutes. Let cool slightly, puree in blender in 2-3 batches and return to saucepan. Add instant mashed potatoes and mushrooms and simmer until thickened and creamy. Serve with Parmesan cheese.

Notes: This soup also freezes beautifully.

Number of servings: 6-8

Here are a few more great soup recipes for your collection and for great cookware you can visit my website at www.onestopcook.com