H&J's Tasty Tortilla Soup

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9 Tbsp Vegetable Oil

(4) 6-inch corn tortillas, cut into strips

(8) 6-inch corn tortillas, cut into 1inch squares

1 Medium Onion, chopped

1/2 Cup Fresh Cilantro, chopped

6 Garlic Cloves, minced

1 Can (28oz) Diced Tomatoes 

4 Cups Chicken Broth

4 Cups Chicken Broth (reduced salt)

1 1/2 Tbsp Ground Cumin

1 Tbsp Chili Powder

3 Bay Leaves

4 Skinless Chicken Breasts

1/2 Tsp Cayenne Pepper

Monterey Jack Cheese, shredded

Avocados, diced (optional)

Sour Cream (optional)

Jalapenos or Serrano Peppers, diced (optional)

Heat 3 tbsp oil in large skillet over medium heat. Add tortilla strips, fry until golden, stirring frequently, about 5mins. Transfer fried strips onto paper towel to drain. Season strips with salt. Set aside.

Heat 6 tbsp oil in large stockpot over high heat. Add tortilla squares, onion, cilantro, and garlic. Saute about 3mins. Stir in diced tomatoes and bring to a boil. Add chicken broths, cumin, chili powder, and bay leaves and return to boil. Add chicken and cayenne, and simmer on medium low until chicken is cooked through, about 20mins. Remove chicken and transfer it to a plate. Remove bay leaves from soup and discard. Shred chicken and return back to soup. Simmer soup for 3 more mins.

To serve, ladle soup into bowls. Top with fried tortilla strips, cheese, and diced avocado as desired. A dollop of sour cream and/or some diced jalapeno, serranos can also be soup topping options.

4 Thick Slices Bacon, chopped

1 Cup White Onion, diced

2 Tbsp Garlic, minced

1/3 Cup All Purpose Flour

3 Cups Half & Half

2 Cups Chicken Broth

6 Ears Fresh Corn, shucked

2 Cups Red Bell Pepper, diced

1/4 Tsp Red Pepper Flakes

1/4 Tsp Kosher Salt

1/4 Tsp Ground Black Pepper

Scallions, sliced

In a large rimmed baking sheet, stand up cob and slice kernels off all sides of cob. Put cob to side in rimmed baking sheet, retaining all juices. Repeat with remaining 5 ears. Set aside.

In large stockpot, cook bacon over medium heat until slightly crisp. Spoon bacon onto paper towel lined plate, set aside. Add onion, garlic to stockpot with bacon grease, and cook for 3mins, stirring occasionally. Add flour and cook for another 2mins, stirring frequently. Whisk in broth and half & half. Then stir in red bell pepper, red pepper flakes, kosher salt, ground black pepper, corn kernels, cobs and any juices. Bring to a boil, reduce heat to low and simmer for 20mins, stirring occasionally. Remove cobs from chowder and discard.

Ladle soup into bowls and serve with sliced scallions and bacon pieces atop. 

2 Cups sliced Onion

2 Cups sliced Fennel Bulb

1 Cup sliced Celery

1 Cup sliced Carrots

4 Garlic Cloves, minced

5 Tbsp Olive Oil

4 Cups Chicken Broth

1 Can Diced Tomatoes (14.5oz) 

1 Cup sliced Zucchini

1 Can Cannellini Beans (15oz), drained and rinsed

2 Tbsp Basil Pesto

4 Cups Fresh Spinach

Salt to taste

Red Pepper Flakes to taste

Dash of Fresh Ground Pepper to taste

Parmesan Curls

Sweat onions, fennel, celery, carrots, and garlic in 3 tablespoons olive oil in Dutch Oven or large pot over medium heat. Cook until soft, about 10mins. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer, partially covered, 20mins.

Meanwhile, add 1 tablespoon of olive oil to a large skillet and over medium-high heat cook sliced zucchini, slightly browning on each side, about 2mins a side.  Add zucchini, basil pesto, and beans to soup. Season soup with salt and red pepper flakes to taste and continue cooking for another 5mins.

In same large skillet used for zucchini, add 1 tablespoon of olive oil over medium-high heat. Add fresh spinach and saute for about 1 min until wilted. Stir spinach into soup.

Ladle soup into bowls and top with Parmesan cheese curls and a grind of fresh black pepper.

3 1/4 Cups Water

3 3/4 Cups Diced Potatoes

1/3 Cup Diced Onion

1/3 Cup Diced Celery

3/4 Cup Diced Ham

2 Tbsp Chicken Bouillon Granules

1/2 Tsp Kosher Salt

1/2 Tsp Ground black pepper

1/2 Tsp Ground white pepper

2 Cups Whole Milk

5 Tbsp All Purpose Flour

5 Tbsp Butter (unsalted)

Jalapeno or Serrano pepper diced (optional)

Add water to stockpot. Add potatoes, onion, celery, ham and bring to boil. Simmer for 12-15 minutes or until potatoes are tender. Stir in Chicken Bouillon granules, salt, black pepper and white pepper. 

Meanwhile, in separate saucepan (medium-sized) melt butter on low heat. Once butter is melted, add flour and hand whisk for 1min constantly. Slowly hand whisk milk into flour-butter mixture and stir using a spatula, scraping sides until mixture has thickened, about 10mins (slightly increase heat if mixture is not thickening fast enough, but you will want to constantly stir). Do Not Boil.

Once mixture has thickened, immediately add to stockpot and stir to combine. Ladle soup into bowls and serve.

Jeff's Way: Add diced jalapenos or serranos atop

3 Tbsp Butter, unsalted

4 Medium Yellow Onions, sliced

2 Cans (10.5oz ea) Condensed Beef Broth

1 1/2 Cups Water

1/8 Tsp Ground Black Pepper

1/8 Tsp Dried Thyme Leaves

1 Bay Leaf

French Bread, sliced (about 3/4in thick)

1 Cup Mozzarella Cheese, shredded

Grated Parmesan Cheese

Melt butter in dutch oven or stockpot over medium high heat. Add onions and cook 10mins, stirring occasionally. Reduce heat to medium low and continue cooking, stirring onions every 3-5mins for 35-40 mins (until onions are light golden brown). Stir in broth, water, pepper, thyme, and bay leaf and bring to a boil over high heat. Cover, reduce heat to medium-low and simmer for 15mins. Remove bay leaf and discard. Preheat broiler in oven. Place 4 slices of french bread in oven and lightly toast, about 2-3mins. Remove from oven. Ladle soup into 4 oven-safe bowls and top each with toasted french bread slice, 1/4 cup mozzarella cheese, then lightly sprinkle each with grated Parmesan cheese (if desired). Place bowls in oven and broil until cheese melts and starts to brown, about 3mins (keep watch not to burn). Remove bowls from oven and serve.

Note: Placing the bowls on a cookie sheet or metal pan makes it easy to transfer the soups in and out of the oven.

2 Cups Peeled Tomatoes 

2/3 Cup Tomato Paste

2 Tsp Garlic, minced

1 Tsp Serrano Chile, finely diced

2 Tsp Fresh Oregano Leaves

3/4 Tsp Cumin

2 1/2 Tsp Kosher Salt

3 Cups Chicken Broth

3 Cups Beef Broth

1 Cup Yellow Corn

2 Cups Diced Russet Potatoes, unpeeled

1/2 Cup Carrots, diced

3/4 Cup Onions, chopped

2 Cups Cabbage, chopped

1/2 Cup Celery, diced

2/3  Cup Green Beans, cut in 1-inch pieces

1/2 Cup Zucchini, diced

1/2 Tsp Ground Black Pepper

1 Tbsp Lime Juice

Parmesan Cheese Curls, if desired

Combine tomatoes, tomato paste, garlic, serrano pepper, oregano, cumin, and 1/2 teaspoon salt in Blender and puree. Pour mixture into large stockpot and stir in all remaining ingredients, except for lime juice and cheese.

Bring soup to a boil and then simmer for 45mins, stirring occasionally. Remove from heat and stir in lime juice.

Ladle soup into bowls, garnish with Parmesan cheese curls (if desired), and serve.

3 Cups Wide Egg Noodles

1 Tsp Vegetable Oil

10 Cups Chicken Broth

2 Tbsp Kosher Salt

1 Tsp Poultry Seasoning

1/2 Fresh Thyme

1/4 Tsp Ground Black Pepper

1 Cup Celery, sliced

1 Cup Carrots, sliced

1 Cup White Onion, chopped

1/4 Cup Water

1/4 Cup Cornstarch

3 Cups Cooked Rotisserie Chicken, chopped

1/4 Cup Fresh Parsley, finely chopped

Freshly Cracked Black Pepper  (optional)

Bring a large pot of water to a boil. Add oil and 1 Tbsp kosher salt. Add noodles and continue boiling 8mins. Drain and rinse under cold water. Set aside. In same pot, combine broth, remaining kosher salt, poultry seasoning, fresh thyme, ground black pepper, celery, carrots, and onion. Bring to a boil. Reduce heat to medium low and simmer, covered, 12mins. In a small bowl whisk together cornstarch and water until blended; Stir into soup, then add chicken, noodles, and parsley. Cook 3mins, stirring occasionally. Remove from heat. 

Ladle soup into bowls and season with freshly cracked black pepper, if desired.

1/2 Cup Butter

1 White Onion (large), chopped

2lbs Broccoli Florets, chopped

4 Cans (14.5oz ea) Chicken Broth

28oz Velveeta Cheese

3/4 Cup Half & Half, room temperature

2 Garlic Cloves, minced

2/3 Cup Cornstarch

1/2 Tsp Garlic Powder

2 Tsp Ground Black Pepper

Jalapeno or Serrano Pepper, diced (optional)

Melt butter in stockpot. Add onion, garlic and cook  over medium heat until softened (about 5-7mins). Add broccoli to stockpot. Pour 3 cans of chicken broth over the broccoli and bring to a boil.  Reduce heat and simmer uncovered until broccoli is softened, about 12-15mins. Move stockpot to a back (smaller) burner and continue heating on low. Immediately stir in Velveeta cheese, continuing to stir occasionally until cheese has melted (about 8mins). Mix in half & half, garlic powder and black ground pepper.

In a small bowl, whisk remaining 1 can of chicken broth and cornstarch together until fully dissolved. Stir into the soup and continue cooking on low, stirring frequently, until soup has thickened (about 15-20 mins). 

Ladle soup into bowls and serve.

Jeff's Way: Add diced jalapenos or serranos atop broccoli cheese soup